I've been slackin' mac & cheese!

Things have been pretty hectic & I have not had much time to post any of my delicious creations. Last night, I got home late from work. I was SO tempted to order out but since I had spent a pretty penny on groceries this past week, I forced myself to whip something up. The weather has been getting cooler in NYC & I thought some lightened up mac & cheese would do the trick!

Baked Figgy Mac & Cheese 

nom nom nom

Ingredients:
1 cup sharp cheddar (cubed)
2 slices muenster cheese (or whatever cheese you please!)
2 tbsp flour
1/2 onion chopped 
1/2 cup GF bread crumbs
1 box of GF pasta (elbows or shells)
1 egg-beaten 
2 cups 1% milk
3 tbsp butter
1 tbsp mustard 
S&P
Cinnamon or Nutmeg
Paprika
CRP-Crushed Red Pepper [baby]

Optional Additions
1 package of frozen spinach, thawed & drained
1 zucchini-chopped 
1/4 cup dried figs-chopped [salty, sweet :) ]

Directions
1- Boil salted water & cook pasta to al-dente
2- While pasta is cooking, in a small pot on medium heat saute onion, butter, mustard, & flour
3- Once onions are translucent, add the milk, paprika and S&P to taste & stir
4- Slowly add beaten egg while whisking
5- Slowly stir in 3/4 cup of cheese, 1/4 cup at a time [the cheese will melt quickly]
6. Combine [zucchini, fig & spinach], al dente pasta, & cheese mixture into casserole dish
7- Mix all ingredients together
8- Top with GF breadcrumbs & CRP
9- Cook in oven at 350 for approx. 35 minutes until bubbly

*recipe generously adapted from Alton Brown's Mac & Cheese Recipe