“I Know It Was You, Fredo!” Mac and Cheese

By Erin in Food on May 31, 2005 1:00PM

Chicagoist is the first to admit an addiction to Kraft Mac’n’Cheese, the kind with the powdered cheese, not the creamy stuff. Add a little broccoli to the mix, and you’ve made it as healthy as it’s going to get.

Even with Memorial Day over, this is mac’n’cheese dish is a great side dish to for any barbecue. The sauce can also be used elsewhere during the week if you have any left over.

First, start a pot of water boiling for the pasta you want to use. Chicagoist highly recommends spirals, as they have more ridges to pick up more sauce, which is the whole point of this dish. To use up the entire amount of sauce, you will need 4 cups of cooked pasta. If you want to make a smaller dish, make only 2-3 cups, it’s up to you.

Alfredo sauce:

Olive oil or margarine 1 T.
Garlic, minced 2, small cloves
All-purpose flour (we use wheat, gives it a nuttier flavor) 1 T.
Skim milk 1 1/3 C.
Light cream cheese 2 T.
Grated parmesan (we use the fat-free Kraft kind and it works just fine) 1 C.
Fresh parsley to taste

1. Melt margarine or add olive oil to a pot over medium heat.
2. Add garlic and sauté for 2 minutes.
3. Stir in flour (which will create a paste called a "roux") and gradually add milk, stirring with a wire whisk.
4. Cook for 3-4 minutes, stirring constantly so the milk does not burn.
5. Add in cream cheese, stir until blended, then add 1 cup of the parmesan cheese until it melts. Turn off burner and let sit. You have Alfredo sauce!

In an over-proof dish, add your pasta, then pour whatever amount you like of the Alfredo sauce and stir gently to all noodles are covered.

Chicagoist does not recommend drowning your pasta, but make it as cheesy as you like. Dust the top with a light layer of bread crumbs, and spray with either margarine or non-stick pan spray. Place under the broiler briefly, 1-3 minutes, until the top gets a crusty golden brown (we’re serious about keeping an eye on this, those breadcrumbs can burn in no time).

Serve and enjoy all the compliments (Chicagoist recommends saying "Oh, it was just a little something I threw together").

Now .. leftover sauce? Use with more pasta, and throw in chopped chicken pieces and broccoli or asparagus. The best use we’ve found so far is to mix with spinach in a food processor and spread over pizza dough. You can buy crusts pre-made or get the packets that just need water added.

Little secret here: if you get the packets of dough mix that you have to add water to, add some spices into the dough mix, like garlic, parsley, oregano, and basil. Add your favorite toppings, we like tomatoes and pine nuts, and bake as directed on the dough package (usually 15-17 minutes). Delicious pizza, and like nothing you can get delivered.

Thanks Colleen!