Macaroni and cheese recipes from Carma’s, John Chapman's and Healthier mac & cheese

Carma’s Macaroni and Cheese

Serves: 8

2 cups uncooked Muellers elbow macaroni

1 stick (1/2 cup butter)

1/ u2153 cup flour

1 cup milk

8 ounces sharp cheddar, shredded

8 ounces mild cheddar, shredded

2 pinches each mustard and paprika

4 ounces mozzarella, shredded

3 eggs, slightly beaten

Cook the macaroni according to the package directions. Drain the pasta and set aside.

Meanwhile, melt the butter in a heavy pan over low heat, add the flour and stir until thick. Pour in the milk and about half of the sharp and mild cheddars. Add mustard and paprika. Stir constantly to keep from burning as the cheese melts. Add more milk if necessary for a thick, but not stiff, sauce.

Pour the pasta, the sauce, the mozzarella, most of the rest of the cheddars and the eggs into a buttered baking dish or square glass pan, and stir well. Sprinkle with the remaining mild and sharp cheddar cheeses. Bake for 45 minutes at 350 degrees until the top is partially browned. Let cool for a few minutes before serving.

Note Carma Basnight doubles this recipe for church suppers

Source: Carma Basnight of Norfolk

  John Chapman’s Mac and Cheese

2 cups uncooked macaroni

½ stick (1/4 cup) butter

½ cup flour

1 cup milk

¾ cup half-and-half

6 ounces Velveeta cheese

6 ounces Swiss or smoked Gouda cheese

1 small can green chiles, drained

½ cup sharp cheddar cheese

½ cup Italian bread crumbs

Cook the macaroni according to the package directions. Drain the pasta; set aside.

Melt the butter in a heavy pan on the stove top, stirring constantly. Add the flour and stir until flour is well-absorbed and the mixture is smooth.  After the flour and butter are well incorporated, add the milk and half-and-half and stir well over medium heat until the roux is smooth and thick.

Add the Velveeta and Swiss or Gouda cheeses.  Add more milk if necessary for a smooth sauce.

Spray an 8x11 inch pan with vegetable oil spray. Add the pasta, sauce and chiles and stir well. Top with cheddar cheese and bread crumbs.

Bake in a 350 F oven for 45 minutes or until top is browned.

Source: John Chapman, executive chef at Lynnhaven Fish House in Virginia Beach

Healthier Macaroni and Cheese

Serves: 8

2 cups uncooked whole-wheat elbow macaroni

1 tablespoon butter or margarine

1 small onion, finely chopped

1 garlic clove, minced

1/2 teaspoon paprika

1 small red bell pepper, finely chopped

1 small green bell pepper, finely chopped

Salt and freshly ground black pepper, to taste

11/2 cups low-fat (1 percent) milk

1/4 cup grated Parmesan cheese

1 cup shredded reduced-fat, sharp or extra-sharp cheddar cheese

1/2 cup fat-free sour cream

Cook the macaroni according to the package directions. Drain the pasta and place it in a large saucepan; set aside.

In a medium saucepan over low heat, combine the butter, onion and garlic. Cook the onion and garlic until they are slightly translucent. Add them to the saucepan with the macaroni and turn the heat to low. Mix in the paprika, bell peppers, salt and black pepper.

Gradually add the milk to the macaroni. Cook the pasta for 10 minutes stirring constantly. Add the cheeses and sour cream; stir well until blended. Remove the macaroni from the heat when the cheese is melted. Serve immediately.

Note For families just beginning to reduce the fat in their diets, Karen Collins recommends replacing half of the full-fat ingredients with the reduced-fat ingredients at first.

Nutrition per serving 190 calories, 4 grams fat (3 grams saturated fat), 28 grams carbohydrates, 11 grams protein, 3 grams fiber, 200 milligrams sodium.

Source: The American Society for Cancer Research