#Healthy easy mac and cheese plus#
#Healthy easy mac and cheese mac#

#Healthy easy mac and cheese mac#

The nutmeg seemed like an odd choice with cheddar, so I used the spices from my favorite unhealthy mac and cheese recipe: 1 tsp dry mustard, 1/8 tsp white pepper, 1/4 tsp salt. I wasn't at all certain about cooking the elbows for a mere 4 minutes (I don't like hard pasta!), but it worked perfectly! The cheese sauce boils the pasta in the dish while it bakes, and the texture is superb! With the cooking tip for the pasta, I'd say this is even BETTER than my favorite high-fat recipe!Pros: tastes like high calorie mac and cheeseCons: Not enough spinach, odd spice choiceįabulous! This was a GREAT basic recipe! However, I did some tweaking. Fat free, melts like a dream, and is only 40 calories a serving. I also made this with Northwoods Lifetime Sharp Cheddar. I will either double the spinach next time or just serve it on the side, since there wasn't nearly enough of it. Also, I hate frozen spinach, so I sauteed some fresh in a pan with 1 tsp minced garlic and a little olive oil. Cheese is pretty salty, so I didn't increase the salt at all.

#Healthy easy mac and cheese plus#

For those weight watcher people, this is only 5.5 points plus per cup! Pros: good starting point to a really great comfort dish Cons: odd spice comboįabulous!This was a GREAT basic recipe! However, I did some tweaking. And also some sauteed onions with the spinach and tomatoes. She did say that she wished it was a little creamier, so will add more milk and more cheese next time. My mom who is a mac and cheese fiend, and also not a fan of whole wheat anything, absolutely loved this. *added 2 tsp of oil with the panko to make sure it would evenly brown, as well as mixed with another 1/4 cup of parm. *added a can of diced tomatoes (no added salt tomatoes) with the sauteed spinach as the layer between the mac. I also thought afterwards that I could have used light cream cheese and added a tad more shredded cheddar, to make a tad creamier. I used 2% sharp cheddar for the shredded. I added 3 wedges of swiss laughing cow, 1/4 cup shredded parm. *I included more cheese, and a variety when melting into the hot milk. *The spices I used were a little salt, fresh ground pepper, garlic powder. I will make this again! Pros: Delicious and easy Cons: High fat, but an improvement on traditional recipesĭelicious.with some tweaks! I read some of the comments before I made this to get an idea of what people did to make it their own. And low fat milk instead of cream - seemed to work just fine. Using low fat cottage cheese worked really nicely. Well, it's definitely an improvement on the traditional recipe. Lots of comments mention the fat content as well. So, for those that found it bland, try good 5 year cheddar, add gruyere maybe and a touch more salt. I also used a fresh bag of spinach instead of frozen.

I doubled the bread crumb crust because it didn't seem to cover the dish enough otherwise. Next time I'd like to try adding Gruyere cheese for more depth of flavour. For those that found it bland, perhaps you didn't use good sharp cheddar cheese? I used good quality 5 year old cheddar and I thought the taste was great. Satisfied my comfort food craving I made this Mac & Cheese last night to satisfy a winter comfort food craving.