Need help With Mac-N-Cheese

It is a difficult recipe to make healthy, but whole wheat pasta and light cheese might take it down a bit farther.

How much butter did you use? There is a kraft (light prep) that is made with 2 tablespoons of unsalted butter and skim milk instead of the prep on the box listed on the MFP food directory. I had to make kraft tonight because we were out of organic and we still had a box left from before our dietary changes so I had to make it the light way and only eat half of a serving - the cals are outrageous!

eat a smaller portion of the mac n cheese and have some veggies on the side to fill up. maybe a nice salad?

That's a tough one. That stuff just isn't healthy. Even if you omit the butter completely and use skim milk, you're still left with a high calorie food simply because that's what's packaged in that box. However, if you can't give it up, maybe you could add more veggies to it like perhaps the California Mix Frozen Veggies and then at least you'll get more food for the "price". And mind your portions. Most of those boxes contain 3 servings. (I'm so totally guilty of eating a whole box myself many time before this new lifestyle, I know that stuff is really good) Also, you could add a can of tuna to it to balance it out a little and fill you up. I used to do that years ago and make a modified version of Tuna Helper.

here's 2 weight watchers recipes... and i always use whole wheat noodles.. it's better for you than a box of mac and cheese.. sometimes i add chicken or bacon and make it my whole meal with maybe a salad...

Ingredients

2 spray(s) cooking spray
12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
1/8 tsp table salt, for pasta cooking water
10 oz broccoli, small florets (about 2 1/2 cups)
1 tsp butter
1/3 cup(s) fresh bread crumbs
3 Tbsp grated Parmesan cheese, divided
2 1/2 cup(s) fat-free skim milk
1/3 cup(s) all-purpose flour
1/2 cup(s) onion(s), diced
1 cup(s) low-fat shredded cheddar cheese, sharp-variety
1 tsp Dijon mustard
1 1/2 tsp table salt
1/2 tsp black pepper, freshly ground

Instructions
Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.


Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.


Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.


In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.


Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.


Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

ingredients

12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

Instructions
Preheat oven to 350ºF.


Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.


Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.


Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.


Combine bread crumbs and Parmesan cheese; sprinkle over pasta.


Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

HI - I don't want to step over everything that has been posted here BUT.. Damn!!! get away from MAC & CHEESE. You know it. DO IT!!!

HI - I don't want to step over everything that has been posted here BUT.. Damn!!! get away from MAC & CHEESE. You know it. DO IT!!!

Yep, you FSM worshipper types WOULD say that. :laugh: Seriously, my alternative's not that bad! Low in fat, high in fiber... Go check it out.

Excuse me I have a problem with this>>>>Let's get a look at the real you. You like Mac & cheese? let's see it?

HI - I don't want to step over everything that has been posted here BUT.. Damn!!! get away from MAC & CHEESE. You know it. DO IT!!!

Yep, you FSM worshipper types WOULD say that. :laugh: Seriously, my alternative's not that bad! Low in fat, high in fiber... Go check it out.

Excuse me I have a problem with this>>>>Let's get a look at the real you. You like Mac & cheese? let's see it?

This was an inappropriate comment. I don't know what I was thinking when I typed this, I apologize for making such a stupid remark.

Aw, Zebra, relax! I ain't that easily offended.

It's not mac 'n cheese. It's Peas 'n Cheese! I love it.

http://lowersodiumsouthbeach.blogspot.com/2010/06/recipe-peas-n-cheese-south-beach-all.html