I wanted to share my recipe for the most amazing low fat, homemade macaroni and cheese. Both kids and adults eat every bite and ask for seconds and thirds!
Your choice of pastas (macaroni, shells, curly pasta work great)
Fat free milk
Smoked Gouda cheese (make certain there is no “rennet” in the cheese)
Salt and pepper to taste
If you want to make enough to serve 3-4 people, use half a box of pasta, boil as per directions.
In separate pot, melt 4 tablespoons of margarine, when bubbly add 4 tablespoons of flour and mix until smooth. Next add 2 cups of fat free milk and stir while on high heat until boiling and it has thickened, lower heat to low. Shred Gouda cheese to make one cup and add little at a time to the sauce and stir until all is melted. Add salt and pepper to taste.
Drain pasta and add sauce to pasta in pot and mix. Serve hot.
Today I tried my hand at making a new kind of vegetarian ravioli from scratch. I made simple pasta dough (2 cups flour, 3 eggs, 2 tablespoons olive oil) and rolled it into sheets after kneading and letting it rest. Then I made a mixture for half the filling as low fat ricotta cheese (1 cup), shredded mozzarella cheese (1 cup), Parmesan cheese grated (1/2 cup), 1 egg and dried basil/parsley/thyme/salt/pepper. The other half the filling I made by sautéing small pieces of veggie sausage with diced onion and a clove of garlic and salt/pepper. I layer out my pasta dough and put about 1/2 teaspoon of each type of filling for each ravioli, covered with dough and then cut them out. I boiled in oiled and salted water for 9 minutes and made a light bruschetta type sauce of just diced tomatoes, onions, garlic and olive oil to top them.
Simply fresh and fabulous ravioli!