Monthly Archives: March 2012

  • Alison’s On The Lighter Side Macaroni And Cheese

    March 2, 2012





    4 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    coarse salt and freshly ground pepper, to taste

    5 slices white sandwich bread, with crust

    1 pound mostaccioli pasta

    2 cups low-sodium chicken stock

    5 Tbsp. all purpose flour

    pinch of freshly grated nutmeg

    pinch of onion powder

    pinch of garlic powder

    2 cups low-fat (1 percent) milk

    8 ozs. (about 2 1/4 cups) extra-sharp cheddar cheese, grated

    1 oz. (about ½ cup) Parmesan cheese, freshly grated

    1 oz. (about ½ cup) Gruyere cheese, freshly grated




    Preheat Oven to 350 degrees F



    1-  Process bread in a food processor until coarse crumbs form.


    2-   In a skilliet melt 3 Tbsp  Lucero Extra Virgin Olive Olive in a

    skillet over medium heat. Add breadcrumbs, and toss to coat.

    Season with salt and pepper; set aside.


    3-  Bring a large pot of water to a boil over high heat. Add 1 Tbsp

    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.


    4-  Whisk 1/2 cup chicken stock into the flour in a medium bowl;

    set aside. Melt remaining tablespoon oil in a medium saucepan

    over medium heat. Stir in nutmeg, onion, garlic and 1 tsp. salt.

    Add milk and remaining 1 1/2 cups stock.


    5-  Whisk in flour mixture. Bring to a boil, whisking frequently.

    Reduce  heat to a simmer. Cook 8 minutes, whisking frequently

    . Add cheeses; cook, stirring, until melted. Pour over

    macaroni, stirring to combine.


    6-  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.



    *Thank you  Alison Rodegerd of Lucero Olive Oil



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