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Saturday, November 26, 2011

Baked Macaroni and Cheese

Andy and me at the TCU v. UNM Tailgate

On Saturday, October 22, Andy and I went to the TCU tailgate to cheer on the Frogs as they took on the University of New Mexico Lobos.  Take on the Lobos, they did- the final score was 69-0.  After spending all day in the hot sun, reflected off the hot pavement, made hotter by the lack of any type of legitimate breeze, I decided to invite people over for a relaxed night of sports- the Texas Rangers v. St. Louis Cardinals (the World Series) and Texas Tech v. OU (sucks).
My friend, Kat, and me at the TCU v. UNM game-
so good to see her after two years!
We moved the TV from my room into the living room so we could have on both games, moved the couches around to make room for everyone to sit, and started cheering on our respective teams.  Unranked Texas Tech beat the #3 OU Sooners, 41-38.  Even I was excited since the Sooners had beaten the Longhorns earlier this month.  The poor Rangers were not as lucky as the Red Raiders or the Horned Frogs- they lost World Series Game 3, 16-7.
Baked Macaroni and Cheese and Bone-In Ribeye (Bock Beef Marinade recipe available here)
Ready for a comeback in Game 4, I invited people back over for Sunday Funday the next day.  Unfortunately, I think the Rangers' poor performance in Game 3 must have gotten people's spirits down because not many people were up to wave their rally towels.  Andy spent the day cleaning from the night before and watching football, and I spent the day cooking.  I made Layered Taco Dip for work on Monday morning, and I made Baked Macaroni and Cheese for a side to go with dinner.  Central Market had bone-in ribeye and pork loin on sale, so I grabbed one of each for Andy and me.  The Baked Macaroni and Cheese turned out great, and our friend, Thomas, came over to cheer on the Rangers.  The Rangers won Game 4 of the World Series, 4-0.
Baked Macaroni and Cheese and Boneless Center Loin (Bock Pork Marinade available here)
Baked Macaroni and Cheese
Kate Strickland
Servings: 8; Weight Watchers PointsPlus Value: 7

Baked Macaroni and Cheese

  • 12 oz uncooked macaroni
  • 1/2 c fat-free sour cream
  • 12 oz fat-free evaporated milk
  • 8 oz fat-free cheddar cheese
  • 1 tbsp Dijon mustard
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 2 tbsp dried bread crumbs (or broken up croutons)
  • 2 tbsp grated parmesan cheese
  1. Preheat oven to 350°
  2. Cook pasta according to package directions; drain and transfer to a large bowl
  3. While pasta is still hot, stir in sour cream; set aside
  4. Heat milk in a small saucepan over medium heat until scalding (tiny bubbles appear just around the edges)
  5. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 mins
  6. Remove from heat and stir in mustard, salt, pepper, and nutmeg
  7. Add cheese mixture to pasta; mix well.
  8. Transfer to a 4-quart casserole dish.
  9. Combine bread crumbs and parmesan cheese; sprinkle over pasta
  10. Bake until top is golden (about 30 mins)
Keep on cookin'!

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