Mac and Cheese - Cut that Butter
Paula Deen has wonderful recipes but I can't handle the butter she includes, in most of her recipes. My health and weight play a role, in this decision.
I know that butter tastes good but for me, too much fat, in a recipe tastes just like that, fatty. Dishes can be too rich.
I am not willing to give up making Paula's recipes but I am willing to alter the recipe to make one that is more in keeping with our desires.
This recipe caught my eye because of the tomatoes on the top of the macaroni and cheese. We like tomatoes and I thought it would add some pizazz to the recipe.
I did make changes in Paula’s recipe. I decreased the butter and cheese. My gut feeling is that the recipes come out just fine without all those calories. Just check out, the cheese in my dish. This tasted rich and tasty.
2 tablespoons onion, diced
3 tablespoons gluten free flour mixture (brown rice, potato starch, tapioca flour)
1/8 teaspoon salt
3/4 tablespoon dry mustard
1/2 teaspoon paprika
1 1/2 cups one percent milk
2 cups shredded Cheddar, divided
2 ripe tomatoes, cut into 1/2-inch thick slices
Preheat the oven to 375 degrees F.
Spray olive cooking oil on a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside. Follow directions on pasta box.
Add oil to a large saucepan, over medium heat.
Add the onion and cook, stirring constantly, until translucent.
Add the flour, salt, dry mustard, and paprika; mix well.
Stir in the milk and cook until thickened, about 5 minutes.
Add 1 3/4 cups of the shredded cheese and stir until melted.
Add the macaroni and pour into the prepared dish.
Cover the macaroni with tomato slices and season salt and pepper, to taste.
Bake for 35 to 45 minutes.
In the last few minutes, top with the remaining cheese and return to the oven until the cheese melts.
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