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

Topping:

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!


  • http://littlebitsofdelight.blogspot.com Emily @ Little Bits of Delight

    I made these last night! SOOO yummy! Only a few things: n(A) I didn’t have mayo, so I substitutedu00a0a little skim ricotta and a little NF greek yogurt, and they turned out just fine!n(B) I wasn’t sure when to add the onions…nnThey were so tasty that I’ll be making them (in minature) for my birthday party this weekend! (And the artichoke dip from your cookbook, too) Any cocktail suggestions? (Right now I’m thinking champagne with sprinkle rimmed glasses and maybe a dash of liquor – ginger, perhaps?)

    • Anonymous

      Emily, sounds fabulous!! Why don’t you opt for ginger maragritas or ginger spiced mimosas?u00a0 Also yes the sage cran crabcakes really work well with a spiced fizzy bev! xx ck

  • http://littlebitsofdelight.blogspot.com Emily @ Little Bits of Delight

    I made these last night! SOOO yummy! Only a few things:
    (A) I didn’t have mayo, so I substituted a little skim ricotta and a little NF greek yogurt, and they turned out just fine!
    (B) I wasn’t sure when to add the onions…

    They were so tasty that I’ll be making them (in minature) for my birthday party this weekend! (And the artichoke dip from your cookbook, too) Any cocktail suggestions? (Right now I’m thinking champagne with sprinkle rimmed glasses and maybe a dash of liquor – ginger, perhaps?)

    • stilettochef

      Emily, sounds fabulous!! Why don’t you opt for ginger maragritas or ginger spiced mimosas?  Also yes the sage cran crabcakes really work well with a spiced fizzy bev! xx ck