Mac and Cheese

I've never made it, but I would asume that you could use wheat noodles and low fat cheese... Here is a bump anyway

You can make the box stuff, I would suggest whole wheat noodles, but only use half the butter and use skim milk instead of 2% or whole milk, and only use half the powder cheese. Prior to doing that roast a small butternut squash, cut in half on a baking tray cut side down 1/2 hour to 45Min. Then scoop out the inside and mix it in with the mac and cheese. Doesn't even taste like there are veggies in it yet it increases the fiber and nutritional content, the kids will love it, even creamier than the original.

You've GOT to check out www.eatbetteramerica.com - they have a "healthified" macaroni & cheese - it's SO good. I actually just made it for dinner last night - my husband asks for it regularly (and yes, he knows that it's "healthified" ). I usually add in sauteed onions, tomatoes, and/or steamed broccoli. It's a winner!

Check out this recipe from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=439845

1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 cup low-sodium vegetable broth
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound whole wheat spirals
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, to grease baking pan
Directions
Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. (Dicing reduced this time to 10 minutes.) Remove from heat.

Add noodles; cook until al dente according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish.

In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodles.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 8!


Number of Servings: 8

* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 200.0

* Total Fat: 5.8 g
* Cholesterol: 16.1 mg
* Sodium: 449.1 mg
* Total Carbs: 27.9 g
* Dietary Fiber: 2.0 g
* Protein: 10.2 g

You can make the box stuff, I would suggest whole wheat noodles, but only use half the butter and use skim milk instead of 2% or whole milk, and only use half the powder cheese. Prior to doing that roast a small butternut squash, cut in half on a baking tray cut side down 1/2 hour to 45Min. Then scoop out the inside and mix it in with the mac and cheese. Doesn't even taste like there are veggies in it yet it increases the fiber and nutritional content, the kids will love it, even creamier than the original.

Now...here ya go!! Fabulous idea!!! :drinker:

It definitely is! I dont have time today for the squash but it is definitely a great idea!

How would I determine the calories of using half of everything????

If you are making it for your kids you can add in baby food squash. I do that with my children. I buy a few jars of the organic pureed squash and add it into the mac n cheese.

Canned pumpkin would work as well, squash and pumpkin are very similar.

I blame my cleverness on being lazy and trying to save time! HA HA