Though I never had the original recipe (indeed, it sounds like she just made it without one!) I created a more healthy, light version of mac and cheese years ago. My husband really loves it and I thought it would be perfect to share for this week.
Preheat oven to 350 degrees.
Coat a 2 quart casserole dish with cooking spray.
Cook according to package directions (without adding salt):
6 oz. whole grain macaroni (choose your favorite shape)
In a saucepan, while still cold, whisk together until smooth (no lumps!)
1/4 cup white whole wheat flour
2 cups non-fat milk
1/4 tsp. salt
1/4 tsp ground pepper
1/8 - 1/4 tsp cayenne pepper (optional)
Cook over medium heat until thickened.
Add and stir until melted:
4 oz. grated low-fat sharp cheddar cheese
4 oz. low-fat American cheese
Mix together macaroni and cheese sauce.
Blend together in a little bowl:
2 Tbsp. dry bread crumbs
1 Tsp. grated Parmesan cheese
1 tsp. olive oil
Sprinkle crumbs on top of macaroni and cheese.
Pour into prepared casserole.
Bake for at 40 minutes, or until bubbly.
1/6 of dish (about 1-1/2 cup)
4 g. fat
430 mg. sodium
3 g. fiber
29 g. carbohydrate
16 g. protein
Exchanges: 1 1/2 starch, 1 dairy
It's an easy dish to prepare and so, so good!