Twenty years ago, when the Food Network first started, I was a high school student. Cooking healthy and tasty food for a family was not on my radar.
Fast forward all those years to now, and it’s one of my priorities. My children lead active lives and between school, sports and playtime, they need plenty of good food to keep their minds and bodies strong. It doesn’t matter how healthy a meal is though if the kids won’t eat it. It has to TASTE good too!
That’s why I love Barilla White Fiber pasta. It looks and tastes like regular pasta, but has three times more fiber than regular pasta. My kids scarf it down because it tastes good, AND it’s good for them as well.
It’s the Food Network’s 20th birthday this year, and to celebrate, I used Barilla White Fiber pasta to make the most popular FN recipe of all time: Alton Brown’s Baked Macaroni and Cheese. Mac and Cheese may be the best comfort food ever, and this recipe was pretty much perfect. Cheesy and flavorful with crunchy panko topping, and since I used the white fiber pasta, it was good for our souls and our bodies as well.
1/2 pound elbow macaroni (I used small shells)
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf (I left this out)
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Recipe source: Foodnetwork.com
IMPORTANT NOTICE: As a POTLUCK blogger, I received the Barilla products for free.