Photo: Jennifer Causey"This has been a mainstay recipe at Canyon Ranch since the early days," says Dan Hardy, executive chef at thewellness resort and spa in Lenox, Mass. “It’s the perfect example of how healthy eating need not deprive you of taste, satisfaction and indulgence.“Canyon Ranch’s Baked Macaroni & CheeseCooking spray3 cups uncooked whole-wheat elbow macaroni (about 12 oz.)1 Tbsp. canola oil1/2 cup chopped yellow onion (from 1 onion)1 dried bay leaf1/4 tsp. black pepper1/8 tsp. ground cloves4 cups 2% reduced-fat milk1/4 cup cornstarch1 tsp. Worcestershire sauce1 1/2 tsp. fine sea salt1/2 tsp. garlic powder1/2 tsp. white vinegar8 oz. sharp cheddar cheese, shredded (about 2 cups)1 oz. Parmesan cheese, grated (about 1/4 cup)1/3 cup whole-wheat bread crumbs1.Preheat oven to 375°. Lightly coat a 13x9-inch baking dish with cooking spray. Set aside.2.Cook pasta in a pot of boiling, salted water for 3 minutes less than package direction indicate. Drain, and set aside3.Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in bay leaf, pepper and cloves; cook, stirring often, until fragrant, about 1 minute. Reduce heat to medium-low.4.Whisk together milk and cornstarch in a large bowl. Add milk mixture to onion mixture, whisking to combine; bring to a simmer over medium-low heat. Cook, whisking often, until thickened, 3 to 4 minutes. Whisk in Worcestershire sauce, salt, garlic powder and vinegar. Remove bay leaf and discard. Whisk in cheddar and Parmesan cheeses until melted, about 30 seconds.5.Remove from heat, and stir in drained pasta. Pour mixture into prepared baking dish; top evenly with bread crumbs. Bake in preheated oven until bread crumbs are golden brown, 20 to 25 minutes.Serves:8Active time:25 minutesTotal time:45 minutes
Photo: Jennifer Causey
“This has been a mainstay recipe at Canyon Ranch since the early days,” says Dan Hardy, executive chef at thewellness resort and spa in Lenox, Mass. “It’s the perfect example of how healthy eating need not deprive you of taste, satisfaction and indulgence.“Canyon Ranch’s Baked Macaroni & CheeseCooking spray3 cups uncooked whole-wheat elbow macaroni (about 12 oz.)1 Tbsp. canola oil1/2 cup chopped yellow onion (from 1 onion)1 dried bay leaf1/4 tsp. black pepper1/8 tsp. ground cloves4 cups 2% reduced-fat milk1/4 cup cornstarch1 tsp. Worcestershire sauce1 1/2 tsp. fine sea salt1/2 tsp. garlic powder1/2 tsp. white vinegar8 oz. sharp cheddar cheese, shredded (about 2 cups)1 oz. Parmesan cheese, grated (about 1/4 cup)1/3 cup whole-wheat bread crumbs1.Preheat oven to 375°. Lightly coat a 13x9-inch baking dish with cooking spray. Set aside.2.Cook pasta in a pot of boiling, salted water for 3 minutes less than package direction indicate. Drain, and set aside3.Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in bay leaf, pepper and cloves; cook, stirring often, until fragrant, about 1 minute. Reduce heat to medium-low.4.Whisk together milk and cornstarch in a large bowl. Add milk mixture to onion mixture, whisking to combine; bring to a simmer over medium-low heat. Cook, whisking often, until thickened, 3 to 4 minutes. Whisk in Worcestershire sauce, salt, garlic powder and vinegar. Remove bay leaf and discard. Whisk in cheddar and Parmesan cheeses until melted, about 30 seconds.5.Remove from heat, and stir in drained pasta. Pour mixture into prepared baking dish; top evenly with bread crumbs. Bake in preheated oven until bread crumbs are golden brown, 20 to 25 minutes.Serves:8Active time:25 minutesTotal time:45 minutes
“This has been a mainstay recipe at Canyon Ranch since the early days,” says Dan Hardy, executive chef at thewellness resort and spa in Lenox, Mass. “It’s the perfect example of how healthy eating need not deprive you of taste, satisfaction and indulgence.”
Canyon Ranch’s Baked Macaroni & Cheese
Cooking spray
3 cups uncooked whole-wheat elbow macaroni (about 12 oz.)
1 Tbsp. canola oil
1/2 cup chopped yellow onion (from 1 onion)
1 dried bay leaf
1/4 tsp. black pepper
1/8 tsp. ground cloves
4 cups 2% reduced-fat milk
1/4 cup cornstarch
1 tsp. Worcestershire sauce
1 1/2 tsp. fine sea salt
1/2 tsp. garlic powder
1/2 tsp. white vinegar
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1 oz. Parmesan cheese, grated (about 1/4 cup)
1/3 cup whole-wheat bread crumbs
1.Preheat oven to 375°. Lightly coat a 13x9-inch baking dish with cooking spray. Set aside.
2.Cook pasta in a pot of boiling, salted water for 3 minutes less than package direction indicate. Drain, and set aside
3.Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in bay leaf, pepper and cloves; cook, stirring often, until fragrant, about 1 minute. Reduce heat to medium-low.
4.Whisk together milk and cornstarch in a large bowl. Add milk mixture to onion mixture, whisking to combine; bring to a simmer over medium-low heat. Cook, whisking often, until thickened, 3 to 4 minutes. Whisk in Worcestershire sauce, salt, garlic powder and vinegar. Remove bay leaf and discard. Whisk in cheddar and Parmesan cheeses until melted, about 30 seconds.
5.Remove from heat, and stir in drained pasta. Pour mixture into prepared baking dish; top evenly with bread crumbs. Bake in preheated oven until bread crumbs are golden brown, 20 to 25 minutes.
Serves:8
Active time:25 minutes
Total time:45 minutes
source: people.com
