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

March 2, 2012


    • 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


  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


Leave a Comment