Today is macaroni day. Macaroni and cheese is a popular food in this country, especially with kids. My kids love it (my husband and I do too)! The rich ingredients in the classic recipe however can pack a calorie punch. I have tried the versions that use cauliflower puree. I read a recipe today that used low fat cottage cheese. If I tried to feed my family one of those recipes I would be the only one eating them. My solution is to make a few simple substitutions to lighten up the recipe.
The original recipe can be found here: http://allrecipes.com/recipe/homemade-mac-and-cheese/detail.aspx?extkb=1. I assume this recipe uses whole milk as it does not specify. The recipe contains 4 servings. Per serving there is 858 calories, 48 gm Fat, 142 gm Cholesterol, 66 gm CHO, and 37 gm Protein. My version cuts the calories by 370, reduces the total fat by 27 gms, and the cholesterol by 114 gm. Protein remains around 30 gms, which still make this a great protein alternative to meat.
| Lighter Macaroni and Cheese |
- 8 oz uncooked elbow macaroni
- 2 cups low fat (2% milk) cheddar cheese shredded
- 1/2 cup Parmesan cheese
- 3 cups skim milk
- 1/4 cup margarine
- 2 1/2 Tb flour
- 1/2 cup bread crumbs
- Olive Oil spray
- Cook macaroni according to the package directions and drain.
- In a saucepan, melt margarine over medium heat. Stir in flour slowly to make a roux. Add the skim milk to the roux slowly, stirring contantly to prevent lumps. Stir in cheeses, and cook on low heat until cheese melts and sauce thickens. Place macaroni in a casserole dish and top with cheese sauce.
- Spray a medium skillet with Olive Oil spray. Heat on medium heat and brown breadcrumbs. Spread breadcrumbs over the macaroni and cheese to cover the top.
- Bake at 350 degrees for 30 minutes and serve.
Nutrition Analysis: Per serving 480 calories, 21 gm Fat, 41 gm CHO, 30 gm Protein, 28 gm Cholesterol
