Gluten-free? Pasta is no longer off- limits for those with dietary restrictions. Look for brown rice, quinoa, corn and buckwheat noodles in the pasta section. Any of those varieties will work with our recipes.


CLASSIC BAKED


MAC AND CHEESE This no-fuss recipe is delicious and super versatile. Add leftover veggies, sliced chicken or ham, chopped tomatoes—whatever strikes your fancy.


PREP TIME 15 MIN.–COOK TIME 30 MIN. READY IN 45 MIN. – SERVINGS 4


8 oz elbow macaroni 6 tbsp butter ¼ cup flour 1 cup low-fat milk 1 bay leaf


2 slices white bread ¼ tsp cayenne pepper 2 cups shredded white Cheddar


STEP 1 Preheat the oven to 425°F. Cook the pasta according to package directions until al dente, drain and set aside. Meanwhile melt 4 tbsp butter in a saucepan over low heat. Whisk in the flour and cook for about 5 min. mixing frequently to create a roux. Gradually whisk in the milk, add the bay leaf and cayenne pepper and simmer over low heat for 5 min., continue to stir until sauce thickens. Meanwhile, toast and crumble the bread and set aside. STEP 2 Remove the sauce from the heat and toss with the pasta and cheese. Transfer to a greased 9-inch x 9-inch oven-proof dish and sprinkle the breadcrumbs on top. Bake for about 20 min., or until pasta is bubbling and golden brown.


Per serving: 685 calories, 38g fat, 24g saturated fat, 108mg cholesterol, 457mg sodium, 60g carbohydrate, 3g fiber, 6g sugar, 26g protein


SEPTEMBER 2016 73


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