guiltless mac and cheese

prep time:  tbd
cook time:  30 minutes
servings 4 - 6

ingredients:
2 tablespoons + 2 teaspoons olive oil
1 tablespoon unsalted butter - melted
2 tablespoons minced onion
3 tablespoons whole wheat or all-purpose flour
1/2 teaspoon dry mustard
2 1/4 cups nonfat milk - hot, but not boiling
1 cup freshly grated parmesan cheese
1/2 cup + 1/3 cup grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound dry macaroni, cavetelli or rotelli noodles
4 ounces reduced-fat cream cheese
3 tablespoons bread crumbs
1/2 cup diced, canned, green anaheim chilies (optional)

steps:
1.  preheat oven to 375 degrees and spray a 1 1/2 quart casserole dish with nonstick cooking spray.

2.  bring a large pot of salted water to a boil.

3.  in a 2-quart saucepan, heat 2 tablespoons olive oil and the butter over medium heat.  add onion and saute to soften; about 2 minutes.

4.  whisk in the flour and dry mustard are cook until the mixture gives off a 'nutty" aroma; about 2 minutes.

5.  slowly whisk in the hot milk and simmer, stirring occasionally; about 5 minutes

6.  stir in the parmesan cheese and 1/2 cup grated cheddar (add optional chilies here) and season with salt and pepper.  set aside.

7.  add the macaroni to the boiling water and cook until the pasta is al dente - 7 -8 minutes.  drain the pasta.

8.  pour the macaroni into the prepared casserole dish.  immediately pour the cheese mixture over it and stir to combine.  sprinkle the grated cheddar cheese over the top and then sprinkle the bread crumbs over the cheese.  drizzle with the olive oil (2 teaspoons).

9.  bad, uncovered, for about 30 minutes or until the edges are bubbling and the top is golden brown.  remove from the oven and let stand for 10 minutes before serving.

- sam's club source, june/july 2007