Monday, April 23, 2012

Clean Eating Mac N Cheese. Oxymoron?

This recipe is something I've been keeping in my pocket since my 6 dinner cooking extravaganza. The noodles have been sitting my my fridge since then. I did something else right that night - I cooked the noodles very al dente (meaning very undercooked) knowing that I would re-boil them to finish cooking them when I could complete the dish. This worked great! It brought the noodles back to life as if I had just cooked them, fresh.

This recipe turned out to be the greatest recipe EVER! I'm a huge fan of mac n cheese, so a recipe that is also healthy instead of full of empty carbs and STILL tastes good is a dream come true. I used whole wheat flour instead of the brown rice flour. Next time, I think I'll try adding cayan pepper to the cheese-sauce concoction to see how it would be with a bit of kick! That's what recipes are about, right? Taking the basic recipe and adapting them to be be your own.

I was amazed at how easy this recipe was as well. I think it takes about the same amount of time as the box does (with exception to the time it takes to bake it.) But the finished product is just like home-made. Oh wait, it is home made! Who knew home made could be so easy? Oh, another idea to try... puree carrots or sweet potatoes and add to the cheese concoction to soup up the nutritional benefits. I think the cheese is so rich, that it would be just as good, if not better.

You have any other ideas to try to make it YOUR own?

I usually like to each either broccoli or apples with my mac 'n cheese - but tonight, this is all I need! YUM :)

 

Clean Eating Mac 'n Cheese

Makes 6 1/2 cups
Recipe source (sorry, original link has since been broken)

Ingredients

  • 2 1/4 cups whole-wheat elbow macaroni
  • Olive oil cooking spray
  • 1/4 cup stone-ground whole-grain brown rice flour
  • 1/4 tsp sea salt
  • 1 cup skim milk
  • 3 oz light Swiss cheese, finely shredded
  • 5 oz low-fat cheddar cheese, finely shredded
  • 1 tbsp whole-wheat panko breadcrumbs
  • 2 tbsp reduced-fat Parmesan cheese

directions

  1. Cook macaroni according to package directions.
  2. Preheat oven to 375°F. Lightly mist an 8-inch diameter (1 1/2 qt) casserole dish with cooking spray.
  3. Spoon flour and salt into medium bowl and slowly whisk in enough milk to form a paste. Then add remaining milk, whisking as you do, making sure that no lumps remain.
  4. Place a medium nonstick saucepan over medium heat and add flour-milk mixture. When milk is warm, add Swiss cheese and stir quickly and frequently with a wooden spoon until cheese is completely melted and incorporated. Add cheddar cheese and continue stirring until cheese is completely melted and mixture begins to thicken slightly. (Since stovetops vary in temperature and sauce is delicate, mixture may separate. If sauce separates or if cheese doesn’t fully combine, add the warmed mixture to a blender or the bowl of a food processor fitted with a chopping blade. Process until smooth and combined, covering blender or food processor lid with a towel in case hot liquid splashes. Add cheese sauce back to saucepan over medium heat and stir constantly until warmed through.) Stir in cooked macaroni, then transfer mixture to casserole dish.
  5. In small bowl, stir together breadcrumbs and Parmesan. Sprinkle crumb mixture evenly over top of macaroni. Bake 15 to 20 minutes, or until topping is lightly browned. Allow to stand 5 minutes. Serve.

Nutrition

Nutrients per 1-cup serving: Calories: 250, Total Fat: 4 g, Sat. Fat: 2 g, Carbs: 38 g, Fiber: 4, Sugars: 3 g, Protein: 18, Sodium: 310 mg, Cholesterol: 10 mg

3 comments:

  1. Sounds great. I think we'll have to try it sometime.

    ReplyDelete
  2. You definitely should! This is now one of my favorite go-to recipes. Very cheesy as well!

    ReplyDelete
  3. You definitely should! This is now one of my favorite go-to recipes. Very cheesy as well!

    ReplyDelete

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