Gustatory Gamble

I was asked to come up with some possible blog titles for a friend of mine. This was one of the titles that popped into my mind. I decided to use it for today's blog. For those of you who aren't aware, gustatory relates to the sense of taste, to the sensation in the taste buds.

Tonight's dinner was just that. A challenge to change my hubby's taste buds in regards to mac n cheese. I wasn't sure how he'd react to the new textures and flavors of my baked mac n cheese. After all, as far as he's concerned macaroni and cheese is a squishy, noodle dish that swims in a bright orange cheese sauce. Not exactly what I was going to be serving tonight.


Traditional baked macaroni and cheese is calorie laden and very high in sodium. This is a lighter version that has all the creamy goodness of the original with a fraction of the calories and salt.

Jon gave it the thumbs up, requesting it stay on my tried and true recipes list. So a successful gamble ;)

Happy Memorial Day to you all!

Here's to you and your culinary adventures, friend. Cheers!


Baked Mac N Cheese
Serves 4


1 1/2 cups small pasta shells
2 1/2 TBS flour
1 1/3 cups skim or 1% milk
1 1/2 oz Swiss cheese
1 oz grated Parmesan cheese
1 oz cheddar cheese
1 1/2 oz Velveeta Light Cheese or 2 Kraft free singles
2 1/2 TBS dry bread crumbs, plain
1 TBS I Can't Believe It's Not Butter, melted
1/8 tsp salt
fresh cracked black pepper
dash of onion and garlic powders

Directions
Cook pasta according to package, omit any fat. Drain well.

Preheat oven to 375.

In a large sauce pan- add flour. Slowly whisk in milk. Cook over medium heat until thick, stir constantly. Add cheeses. Cook until cheese is fully incorporated. Add seasonings and cooked pasta.

Very lightly spray a 1 1/2 quart casserole dish. Spoon in pasta mixture.

Combine bread crumbs and butter. Sprinkle evenly over the pasta.

Bake at 375 for 30 minutes until bubbly.