Rachael Ray's Macaroni and Cheese

Rachael Ray's Macaroni and Cheese recipe courtesy of Foodnetwork.com

I haven't made Rachael Ray's Macaroni and Cheese in a long time, but I felt compelled to make it last weekend because it was cold and gloomy outside. I decided to try to make a "healthier" version by using organic quinoa elbow pasta, which has more protein in it than regular pasta and is made from quinoa and corn flour instead of wheat products. It turned out really good and I couldn't tell the difference! This is a good way to sneak in quinoa (a complete protein on its own) to your kids for a boost of extra protein without them even knowing it! Plus, the quinoa helps you feel fuller, longer and you might not end up eating the whole batch in one sitting!

Ingredients

• 1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
• 2 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups whole or 2 percent milk
• 3 cups shredded white cheddar cheese
• 1/2 teaspoon nutmeg, ground or freshly grated
• 1/4 teaspoon ground cayenne pepper, a couple pinches
• Salt
• 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Directions

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.