Somehow the day slipped away from me yesterday. One minute I was learning how to re-evaluate my relationships on The Today Show while huffing and puffing on the ‘mill, and the next I was e-mailing my old bosses asking for letters of rec. Then I was cruising over to Target and Wal-Mart to peruse the travel-items aisle (am I the only one who thinks this aisle is totally addicting?), and then, I was able to catch up with a bunch of old friends at my high school’s basketball game against our cross-town rival (we won!).
Amid all the random chaos of the day, I toasted up a cinnamon raisin bagel and spread some hummus on it, then layered it with some thin slices of turkey breast, swiss cheese from Layne, crisp slices of romaine, and a couple thick chunks of tomato. With a lil’ peppa, of course. (I always need to put pepper on my tomatoes for some strange reason. I feel like it brings out the flavor, but it’s probably just habit by now.)
Before I headed out for the game, I told my mom I’d make the recipe she had in mind for dinner: Cooking Light‘s version of Bacon Mac ‘n Cheese. Now, before you question my motives of sharing a recipe for bacon mac ‘n cheese on a supposed healthy-living blog, let me tell you this: this is a lightened-up version (though for some, it may still be an indulgence…depends on your daily intake).
The editors at Cooking Light decided to make the basis of the sauce a slurry instead of a roux. Heavy (and often fattening) sauces are often based on a roux, which is a combination of butter and flour. A slurry, on the other hand, combines flour with a small amount of milk instead of the butter. This keeps the recipe’s saturated fat count down.
Bacon Mac (from Cooking Light magazine, September 2009)
- 3 1/4 teaspoons salt, divided
- 12 ounces penne pasta
- 4 teaspoons all-purpose flour
- 1 1/2 cups skim milk, divided
- 2 cups finely shredded sharp cheddar cheese, divided
- 1/4 cup sliced green onions
- 1 teaspoon hot sauce (optional – I chose not to use this…but my Aunt Marcia knows I don’t like things hot 🙂 )
- 1/4 teaspoon pepper
- 2 slices center-cut bacon, cooked and crumbled (if you’re vegetarian, feel free to leave this out or substitute the bacon with some veggies – broccoli or tomatoes (even sun-dried) would go great)
- Cooking spray
Preheat the broiler. (yes, the broiler!)
Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
Get your ingredients all chopped up/shredded and ready to go…
Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155 degrees.
My, they grow up so fast! 🙂
Off to run some more errands — man, it never ends! My mom might have to restrain me from the travel-size items aisle.
And I Ask You: Are you addicted (like me) to every thing mini?
Omggggg: I could literally grab everything in that aisle. You never know when you’ll need a mini-size lint brush or a tiny, itty-bitty sunscreen, right? And who could forget mini muffins, mini cupcakes, mini pretzels…the list literally goes on and on. Oh — you know what also gets me?! The checkout aisle at Target. They always put the little stuff that I suddenly remember I need in that section: chapstick, Tide To Go pens, mints, a deck of cards….