Macaroni and Cheese

Macaroni and cheese is every kid and adult's favorite classic pasta dish! I've made mine healthier than the traditional version by using 2% milk cheese and skim milk. Even though it's a heart-healthier version, I guarantee your taste buds will not miss the fat!

Macaroni and Cheese

16 oz. elbow macaroni pasta
10 oz. sharp cheddar cheese, 2% milk, shredded
3 teaspoons dried ground thyme
salt and black pepper
4 tablespoons butter
1 tablespoon extra-virgin olive oil
4 cups skim milk
1/4 cup flour

Boil macaroni for approximately 6 minutes (slightly firm, because it will finish cooking in the oven).

In a saucepan, allow butter and olive oil to heat. When melted, add flour, and stir for approximately 5 minutes over medium heat. Next, add milk, and whisk until all the lumps have incorporated into the sauce. Continue to stir for another 5-10 minutes. Next, add salt, black pepper, thyme, and fold in 6 oz. cheese. Continue to cook for another 5-10 minutes. Next, add in macaroni, and mix. Then, add macaroni to a casserole dish, and top with remaining cheese. Bake for another 15 minutes (or until cheese has melted on the top).