Ingredients
3 c. uncooked large elbow macaroni noodles
2 tbsp. butter
1 1/2 tbsp. olive oil
2 tbsp. flour
1 1/4 c. fat-free milk
1 1/2 c. shredded medium Cheddar cheese
1 c. shredded Monterey Jack cheese
3/4 c. shredded Parmesan cheese
Preparation
Step 1Boil macaroni noodles until tender (not al dente). Rinse cooked noodles with cold water. Set aside.Step 2In a heavy skillet, melt butter and olive oil over medium heat. Add flour to make a roux (see Tips & Techniques below).Step 3Lower temperature to medium-low and stir mixture continuously until golden, nutty, and smooth. Be careful not to scorch.Step 4Add fat-free milk slowly while stirring. Add 1 cup shredded cheddar and keep stirring. Do not allow the mixture to boil or your cheese sauce will “break.” Add 3/4 cup shredded Monterey Jack cheese and keep stirring. Sauce will be thickened and smooth.Step 5Turn off the heat on the stove, and turn on your broiler.Step 6Add cooked macaroni noodles to cheese sauce and fold to coat noodles. Incorporate 1/2 cup shredded Parmesan cheese into cheese sauce coated noodles. Top with remaining shredded cheese. Stop here for a “stove top” style, or continue to next step if you prefer a baked style.Step 7Broil until top is golden brown and crispy.
Recipe courtesy of AverageBetty.com.
