Platinum Biatch!

The Lighter Side of Macaroni & Cheese

  • Recipes

  • Oct 22 2010

  • Posted by: Candice

Platinum Mac N Cheese

Platinum is superior, like my revamped version of this fabulous cheesy pasta dish. The garlic powder is optional, but I find it gives a extra kick. The almond milk makes the dish “skinny” and clever, just like you!

Serves 4

3 C Elbow Macaroni, uncooked,  (Shells or Ziti work too)

1 Tbsp, Unsalted Butter

1 Tbsp, All-Purpose Flour

1 Tsp, Garlic powder (optional) But I love this extra bit of flavor to add a bit of a kick

2 ½ C Almond Milk

½ C Gruyere Cheese, finely grated

Sea Salt, to taste


¼ C Breadcrumbs or Panko (optional)

1 T Fresh or dried Basil, chiffonade (optional)

More Gruyere Cheese? Please!

1-    Cook the macaroni as directed. Cook in salted boiling water, 5 minutes or until al dente.

2-    Strain the macaroni, cool and set aside. Toss in a light bit of olive oil to prevent sticking.

3-    In a large saucepan melt the 1 tablespoon of butter, on medium low heat add in the 1 tablespoon of flour, stir with a wooden spoon or a whisk creating a roux (a thick paste, base for sauces).

4-    Add in the garlic powder and almond milk, reduce heat to med-low and allow the sauce to thicken, about 20 minutes.

5-    When sauce is nappe’ (coats the back of a spoon) add in the cooked macaroni, toss well to coat all the noodles, Add in the ½ C grated Gruyere cheese.

6-    Now, you can add the basil and eat straight out of the pan, (oink oink, I do it all the time) or if you love an gratin topping (aka a delish golden brown, crusty, crisp top) Transfer Mac n Cheese to oven safe bowls, sprinkle some more Gruyere cheese, breadcrumbs/Panko, Place uncovered in your trusty oven on Broil- top rack, watch her now, she cooks up fast!

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