20--- Homemade Baked Mac & Cheese

Maybe this isn't a true 20. Calorie-wise? Yes. But, it is made from whole natural ingredients. No powder or non-refrigerated cheese sauce here. Only wholesome goodness. And love. That helps. And I added peas, because I was panicking that I was making such a dish without modifying anything to make it healthier. Vegetable additions are optional but strongly encouraged.

Homemade Baked Mac & Cheese

Serves 12

1 lb penne pasta (or your favorite type), cooked slightly less than al dente (it will absorb liquid while baking), drained but not rinsed

1/2 cup butter

1/2 cup flour

4 cups skim milk

1 tsp yellow mustard

2 1/2 cups shredded cheese (I used a mixture of sharp cheddar and Monterey jack)

1/2 tsp fresh ground black pepper

1 tsp salt

1/2 cup goldfish crackers, smashed

1/2 cup peas (I had to-- nervous tick)

Preheat oven to 350 degrees. Place butter in a medium saucepan and melt over low heat. Add the flour, salt and pepper and increase heat to medium-low. Stir until smooth and bubbling. Remove mixture from heat and whisk in milk. Return to the stovetop and bring to a boil, stirring constantly until the sauce is thick, ~10 minutes. Stir in mustard, then add 2 cups shredded cheese.

Return drained pasta to boiling pot, then pour cheese mixture over top and stir well. Pour pasta into an ungreased baking dish. Sprinkle 1/2 cup shredded cheese on top, then sprinkle smashed crackers on top.

Bake for 20-25 minutes and serve hot.