When you are on the road to becoming an intuitive eater, to stop dieting, to recover from disordered eating…some days you just need to eat food that makes you feel good. Comfort food.
Today’s recipe is one of those…
Macaroni and Cheese
Recipe by Diana Ushay, MS, Lead Recovery Coach at Monte Nido & Affiliates
- 1 pound pasta or macaroni: tube shapes, elbows, shells or cavatappi
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cloves of garlic, finely minced
- 1/2 tsp paprika
- 1/2 tsp mustard
- 16 oz cheddar cheese, grated
- Kosher Salt
- Ground black pepper
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese
- Preheat the oven to 425 degrees.
- Boil a large pot of salted water. Add the pound of pasta and cook until very al dente, around 6 minutes. Drain the pasta in a colander and add a little bit of oil to keep the pasta from sticking together.
- Meanwhile, in another saucepan, melt the butter on medium heat. When melted, add the flour and whisk together over medium heat for 3-5 minutes or until a deep golden color. Slowly add the milk and whisk until all mixed together. Bring the milk up to a simmer while stirring and then add the cheddar cheese. Whisk until all of the cheese is melted. The mixture may look somewhat thin but will thicken as it bakes.
- Add the pasta to the cheese mixture and mix until all the pasta is coated with cheese mixture. Pour into a greased 13×9 baking dish.
- In a small bowl, toss together the breadcrumbs and parmesan cheese. Sprinkle the mixture evenly across the macaroni and cheese mixture.
- Bake for 20-30 minutes until the breadcrumbs on top are brown and crispy. Let cool slightly and enjoy.
- Bake for 20 minutes. Chop the herbs and add before serving.
Try this recipe out and let me know how it makes you feel! Share pics of your macaroni and cheese on Instagram and tag me!