Balance the indulgent three flavored cheese factor with healthy macaroni and eat guilt free!
Serves: 4
Ingredients:
- 1/2 lb of whole wheat elbow macaroni, I used Organics which can be found in your local Safeway
- 1/2 cup of margarine, I love the ‘I Can’t Believe It’s Not Butter’ brand
- 1/2 cup of all purpose flour
- 2 cups of milk
- 6 slices of Swiss flavored Veggie Slices (cheese flavors can be changed depending on your own taste preferences)
- 6 slices of Pepper Jack flavored Veggie Slices
- 3 cups of grated Tillamook Pepper Jack cheese
- 1 teaspoon of salt (optional)
- 1 tablespoon of paprika powder, found in the spices aisle of most supermarkets (optional)
Method:
- Cook macaroni as instructed on packaging.
- When macaroni is cooked, in a small saucepan melt the margarine on a very low heat.
- Once the margarine has melted add the flour, salt and paprika and stir well until throughly mixed in. The mixture will become paste like and appear to shrink.
- Add the milk and keep stirring over low heat until the mixture becomes thick. It may take a few minutes for everything to combine but do not stop stirring until the sauce thickens and the color darkens.
- Turn off heat and add the already cooked macaroni. Mix so the sauce covers all the macaroni and leave in saucepan while you prepare the baking dish.
- Use six of the slices to cover the bottom of the baking dish in whichever flavor you desire.
- Pour half the macaroni sauce mix into the baking dish and cover the layer with the remaining cheese slices.
- Pour the remaining macaroni sauce mix into the dish and cover with the grated cheese so you cannot see anything underneath.
- Bake in a preheated oven at 350 degrees F for 20 – 25 minutes, or until top layer of cheese has turned golden brown.
A yummy filling dish simple to make for those nights in with family and friends! Impress with ease 🙂
Advertisements
This looks soooo delicious! Oh, yum! I can’t wait to try this recipe when I cook for my boyfriend!