Grown-Folks Cheesy NoodlesJun 16th, 2012 | By Cecilia | Category: cook something, vegetables and pasta
Macaroni and cheese gets cut from the diets of people who have diabetes. But cookbook author, Angela Shelf Medearis–The Kitchen Diva–doesn’t believe in deprivation. Several close family members, including her husband, have diabetes, so she decided to remake this family favorite so everyone could enjoy a little cheesy love.
You can find this recipe in Angela’s latest cookbook: The Kitchen Diva’s Diabetic Cookbook, 150 Healthy, delicious Recipes for Diabetics and Those Who Dine with Them.
Grown-Folks Cheesy Noodles
Makes 6 servings
This version of macaroni and cheese takes the kid-pleasing favorite to a healthier new level. To make this a main course meal with more protein, add 8 ounces drained, silken soft tofu when you add the cheeses.
- 2 cups (8 ounces) whole-wheat elbow noodles
- 1 3/4 cups low-fat evaporated milk
- 3 tablespoons all-purpose flour
- 1/2 tablespoon poultry seasoning
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 3/4 cup shredded low-fat extra-sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard
- cooking oil spray
- 1 cup whole-wheat Panko breadcrumbs
- 1 tablespoon whipped butter
- 1 tablespoon paprika
In a large pot of salted boiling water, cook the pasta for 6 to 7 minutes, stirring occasionally, until the pasta is al dente. Drain and set aside.
In a small saucepan, heat 1 1/2 cups of the evaporated milk medium-high heat until just simmering. In a small bowl, whisk the remaining 1/4 cup milk, the flour, poultry seasoning, salt, black and cayenne pepper until combined. Add the flour mixture to the simmering milk, whisking constantly for 2 to 3 minutes, until the sauce is smooth. Remove the pan from the heat and whisk in the cheddar, ¼ cup parmesan, and mustard until the cheese is melted.
Pre-heat the oven to 375 degrees. Spray a 9 x 11 inch pan with cooking oil spray. Add the pasta to the cheese sauce. Pour the mixture into the prepared pan. Sprinkle with the breadcrumbs and the remaining Parmesan cheese. Dot with the butter and sprinkle with the paprika. Bake for 15 to 20 minutes until the sauce bubbles around the edges. Serve immediately.
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