Meal Makeover: Macaroni & Cheese
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Looks delicious, but can be hazardous to your waistline!
As a kid growing up, macaroni and cheese was my guilty pleasure. I ate it at least 3x a week and that was that. I ate it for lunch, for a snack and for dinner. And I wasn’t the only one. All of my friends parent’s also fed them macaroni and cheese [out of that iconic blue Kraft box] for many meals a few times a week. Looking back, I long for that kind of blatant nutritional disregard. I had no idea how many calories I was eating per serving, how many fat grams were entering my body with each delicious bite. And I didn’t even care. These days, I can’t even smell macaroni without feeling guilty. Oh to be young and carefree, yet again.
Although I try my best to steer clear of this fat-laden comfort food, some days, I have an insatiable craving that only old-fashioned macaroni and cheese can satisfy. I’m a human being after all, and some days, I just want a taste of something nostalgic. But that doesn’t mean I’m going to jump off the wagon [nutrition wagon, that is] and dive, face first, into a pan of Velveeta. So after some hardcore searching, I’ve found a healthier, low calorie, low fat version of macaroni and cheese. [With half the calories and fat, this dish can be eaten at every craving!] Recipe is taken from Ellie Krieger of The Food Network. However, I have altered it to my tastes, nutritional information for her orginial recipe will differ.
Healthy Four Cheese Macaroni
Ingredients
- Cooking spray
- 1 box of whole wheat elbow macaroni
- 2 packages frozen pureed butternut squash
- 2 cups skim milk
- 4 ounces extra-sharp low sodium cheddar cheese [shredded]
- 2 ounces low sodium, skim Monterey Jack cheese [shredded]
- 1/2 cup fat free ricotta cheese
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons grated Parmesan [or from the can]
- 2 tablespoons unseasoned bread crumbs
- 1 teaspoon olive oil
Directions
- Preheat the oven to 375 degrees. Coat a glass 9×12 pan with cooking spray.
- Bring a large pot of water to a boil. Add the macaroni and cook al dente. Drain and transfer to a large bowl.
- Place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally until completely defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
- Remove the pan from heat and stir in the Cheddar, Jack and ricotta cheese, salt and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.
TIP: To add a bit of spice, include 1/8 teaspoon chili powder and 1/8 teaspoon red pepper.
Nutritional Information: 325 calories, 8 g.m. fat, 18 g.m. protein
