Alison’s on-The-Lighter-Side Macaroni and Cheese

Ingredients

• • 2 tablespoons Lucero Ascolano Extra Virgin Olive Oil
  • Coarse salt and freshly ground pepper, to taste
  • 5 slices white sandwich bread, with crust
  • 2 tablespoons unsalted butter
  • 1 pound Mostaccioli pasta
  • 2 cups low-sodium chicken stock
  • 5 tablespoons all purpose flour
  • Pinch of freshly grated nutmeg
  • Pinch of onion powder
  • Pinch of garlic powder
  • 2 cups low-fat (1 percent) milk
  • 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
  • 1 ounce (about ½ cup) Parmesan cheese, freshly grated
  • 1 ounce (about ½ cup) Gruyere cheese, freshly grated

Directions

1. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 6 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
3. Whisk 1/2 cup chicken stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, onion, garlic and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
4. Place Macaroni in a 9 x 9 inch baking pan, sprinkle with breadcrumbs. Bake until bubbling and golden brown, about 30-45 minutes. Serve immediately.

*Courtesy of Lucero Olive Oil employee Alison Rodegerdts

Alison’s on-The-Lighter-Side Macaroni and Cheese