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 everyday 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 Ascolano EVOO 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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2 thoughts on “Lighter Side Macaroni And Cheese”


  • caryn gildea

    4:52 pm ON March 3, 2012

    i wish we could email the recipes to friends from your website

  • Audrey

    4:01 pm ON March 4, 2012

    I am sooooooooooooo making this.

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