Macaroni and Cheese
Recipe by Chef Marvin Woods
- 1 pound elbow macaroni
- 1/4 pound cheddar cheese
- 1/4 pound Monterey jack cheese
- 1/4 pound block Velveeta cheese
- 2 cups 2 % milk
- 2 egg whites, beaten
- 1/4 teaspoon each of Kosher salt, freshly cracked pepper and Cajun seasoning to taste
Boil noodles, rinse, drain and set aside. Preheat oven to 375 degrees F. Shred the cheddar and jack cheeses, stir together and set aside. Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium low heat. Cut up the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted. Add the additional milk only if needed to thin. Remove from the heat and set aside. Crack the eggs into a separate bowl and lightly whisk. Scoop out some of the cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs. Once well-tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Spray a large (3 1/2 quart) baking dish or casserole pan with nonstick cooking spray. Add half the elbow noodles and season with salt, pepper and Cajun seasoning. Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles. Ladle 1/2 of the Velveeta cheese sauce over that. Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, and Velveeta sauce.
Cook at 375 degrees F, uncovered for 30 to 35 minutes, or until bubbly and browned.
Total Fat: 8.6g
Saturated Fat: 3.2g
Total Carbohydrates: 31.9g
Dietary Fiber: 1.2g