Mac & Cheese layout for Family Circle

1. Mac ’n’
●●●
reader recipe
quick & easy ® “I made this for our church
carry-in dinner. It was a big hit.”
Ruthanne Kiozel
Cheese
1. four-cheese Spring Hill, Florida
classic mac
2
MAKES 12 servings PREP 10 minutes
COOK 14 minutes BROIL 3 minutes
Please
1 box (16 ounces) cavatappi or cellentani
(corkscrew-shaped pasta)
3 tablespoons plus 1 teaspoon
unsalted butter
3 tablespoons all-purpose flour
21/2 cups 2% milk
1 teaspoon onion powder
/2 teaspoon salt
1
Six new combos that are fast enough /4
1
teaspoon black pepper
8 ounces Gouda cheese, grated
for weeknights and will have everyone 4 ounces sharp Cheddar cheese, grated
fighting over the serving spoon. 4 ounces Swiss cheese, grated
/2 cup grated Parmesan cheese
1
by Julie Miltenberger /3 cup plain panko bread crumbs
2
Chopped fresh parsley (optional)
1 Heat broiler. Coat a 9 x 9-inch broiler-
safe baking dish or six 1-cup ramekins
with nonstick cooking spray. Bring a
large pot of lightly salted water to a boil.
Add pasta and cook 11 minutes,
following package directions. Drain and
transfer to bowl.
2 Heat 3 tablespoons of the butter in a
1
medium-size saucepan over medium
heat until melted. Add flour, whisking to
blend. Gradually add milk; whisk until
smooth. Bring to a simmer over medium
to medium-high heat, stirring, then add 2. smoky mac & cheese
onion powder, salt and pepper. Simmer
MAKES 8 servings PREP 10 minutes 1 Cook macaroni in large pot of
3 minutes, then remove from heat.
COOK 7 minutes MICROWAVE 3 minutes lightly salted water according to
3 Stir in Gouda, Cheddar, Swiss and at 50% power package directions. Drain and put in
/ cup of the Parmesan until cheeses are
1
4
large baking dish.
8 ounces shell macaroni or mini
melted and sauce is smooth. Mix into
wheels 2 Mix in Cheddar cheese, American
Food styling: Liza Jernow. Prop styling: Sarah Cave. cooked pasta and pour mixture into
8 ounces mild Cheddar cheese, cheese, mesquite flavoring, paprika
prepared dish(es). shredded and sweet pepper seasoning blend.
4 In medium-size microwave-safe bowl, 6 slices American cheese Stir until cheese melts, adding milk
melt remaining 1 teaspoon butter. Stir in /4 to 1/2 teaspoon mesquite flavoring
1
for desired creaminess.
panko and remaining 1/4 cup Parmesan.
1 teaspoon smoked paprika 3 Sprinkle bacon on top. Cover and
Divide evenly over pasta. Broil 3 minutes
11/2 teaspoons smoked sweet pepper vent in the corners. Microwave 3
or until browned. Garnish with parsley, if
seasoning blend (such as minutes at 50% power. Serve warm.
Instead of the usual desired. McCormick)
bread crumbs, panko PER SERVING 448 calories; 20 g fat (12 g sat.); /2 to 1 cup 2% milk
1 PER SERVING 397 calories; 20 g fat (13 g
provides a lighter, 22 g protein; 45 g carbohydrate; 2 g fiber; 6 slices hickory-smoked bacon, sat.); 20 g protein; 33 g carbohydrate; 2 g
crispier topping. 525 mg sodium; 66 mg cholesterol crisply fried and broken into pieces fiber; 690 mg sodium; 67 mg cholesterol
photography by Lucy Schaeffer jan.09 family circle 113

2. 4
EXCELLENT SOURCE OF CALCIUM
HIGH FIBER
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3. penne with fontina 4. kiddie mac ’n’ cheese
and mushrooms MAKES 8 servings PREP 5 minutes COOK 12 minutes
MAKES 6 servings PREP 10 minutes
1 box (16 ounces) small macaroni or shells 2 Add milk to pasta pot and heat over
COOK 20 minutes
BAKE at 350° for 20 minutes
1 cup milk medium heat. Sprinkle in American and
8 ounces sliced American cheese, cut up Cheddar cheeses and the salt and whisk
1 box (16 ounces) calcium-and-fiber- 1 cup shredded Cheddar cheese until melted and smooth.
fortified penne pasta (such as Ronzoni)
Pinch salt 3 Return macaroni to pot with cheese
4 teaspoons olive oil flavored with sauce and stir to combine. Serve warm.
white truffles or herbs 1 Heat large pot of lightly salted water
1 package (4 ounces) assorted sliced to boiling. Add pasta and cook PER SERVING 388 calories; 14 g fat (8 g sat.);
wild mushrooms 11 minutes, according to package 18 g protein; 47 g carbohydrate; 2 g fiber;
12 ounces Fontina cheese directions. Drain. 379 mg sodium; 36 mg cholesterol
(rind discarded), cubed
/2 package (4 ounces) cream cheese,
1
cut into chunks
5. cheesy meximac LIGHT

/2 cup milk
1
/2 teaspoon salt
6. reduced-fat mac
1
MAKES 10 servings PREP 10 minutes
/8 teaspoon black pepper
1
COOK 11 minutes BAKE at 350° for 25 minutes
Pinch ground nutmeg MAKES 6 servings
1 box (16 ounces) rotini pasta PREP 5 minutes COOK 13 minutes
3
1 teaspoon unsalted butter
2 ounces (about 2 slices) Italian bread 2 scallions, trimmed and sliced
1 box (13.25 ounces) whole-grain
1 tablespoon unsalted butter penne pasta
1 tablespoon all-purpose flour 4 cups broccoli florets (about 2 stalks)
1 Heat oven to 350°. Coat a 2-quart oval
11/2 cups milk 1 cup skim milk
baking dish with nonstick cooking spray.
Heat large pot of lightly salted water to /4 teaspoon salt
1
1 tablespoon all-purpose flour
boiling. Add pasta and cook 11 minutes, /8 teaspoon black pepper
1
1 teaspoon Dijon mustard
5
according to package directions. 16 ounces pepper-Jack cheese, grated /2 teaspoon salt
1
2 Meanwhile, heat 3 teaspoons of the oil 1 can (10 ounces) Mexican-flavored /4 teaspoon black pepper
1
corn, drained
in a 10-inch nonstick skillet over medium- Pinch cayenne pepper
high heat. Add mushrooms and cook 4 Pinch chili powder
8 ounces 2% sharp Cheddar cheese,
minutes. Pour into large bowl; drain pasta grated (2 cups)
and add to same bowl. 1 Heat oven to 350°. Coat an 11 x 7 x
3 Combine Fontina, cream cheese and 2-inch baking pan with nonstick cooking 1 Heat large pot of lightly salted water
milk in the pasta pot over medium to spray. Bring large pot of lightly salted to boiling. Add pasta and cook 6 minutes.
medium-high heat. Cook 3 to 5 minutes, water to a boil. Add rotini and cook 5 Add broccoli and cook an additional
until cheeses are melted and sauce is minutes. Add scallions and cook an 4 minutes. Drain.
smooth. Stir in salt, pepper and nutmeg. additional 2 minutes. Drain and set aside.
6
2 Meanwhile, whisk milk and flour
Remove from heat; pour into bowl with 2 In a medium-size saucepan, melt together in a small saucepan. Bring to a
mushrooms and pasta. Stir to combine, butter over medium heat. Whisk in flour simmer over medium heat, then simmer
then pour into prepared baking dish. until smooth. Gradually add milk, 3 minutes, until thickened. Remove from
4 Melt butter and remaining 1 teaspoon whisking constantly, until smooth. Stir in heat and whisk in mustard, salt, pepper
oil in mushroom skillet over medium-high salt and pepper; bring to a simmer. Cook, and cayenne.
heat. Pulse bread in food processor until simmering, 4 minutes. Remove from heat.
3 Add grated Cheddar, whisking
crumbs are formed. Add crumbs (about 3 Add half of the shredded cheese to constantly until melted. Transfer pasta
1 cup) to butter mixture in skillet. Cook 2 milk mixture; whisk until smooth. Stir in and broccoli to serving bowl. Pour
minutes, stirring, until crumbs are just corn, then combine in large bowl with cheese sauce over pasta-broccoli
browned. Sprinkle over pasta. Bake at pasta and scallions. Pour half into mixture and stir until coated.
350° for 20 minutes. Serve warm. prepared dish; top with half of remaining
PER SERVING 294 calories; 8 g fat (4 g sat.);
PER SERVING 453 calories; 23 g fat (12 g sat.); cheese. Repeat, ending with cheese.
18 g protein; 37 g carbohydrate; 4 g fiber;
20 g protein; 49 g carbohydrate; 6 g fiber; 4 Bake at 350° for 25 minutes. Cool 449 mg sodium; 21 mg cholesterol 
581 mg sodium; 68 mg cholesterol slightly before serving.
PER SERVING 401 calories; 17 g fat (10 g sat.);
18 g protein; 43 g carbohydrate; 2 g fiber;
507 mg sodium; 55 mg cholesterol
jan.09 family circle 115