Healthy mac n cheese recipe that tastes good?!?!

Hello everyone! I am looking for a healthy mac n cheese recipe that actually tastes good..if there is such a thing!! This is my daughter's favorite dish, so I need some help in making it better for her...any suggestions?

oops.........wanna save this answer! bump!

try skinnytaste.com maybe?

I have a recipe you cant even taste the good stuff!!
3 cups cubed butternut squash
1.25 cups chicken broth
1.5 cups milk
2 garlic cloves
mix those in a pan and cook till squash is softened
then blend with
salt pepper 2 tbs greek plain yogurt
make sure you take the little piece off the blender to let steam but cover with a towel
then add .25 cup parmesean
1 cup romano
1.25 cup gruyere
(I just did cheddar cuz thats what I had)
1 lb noodles.
bake for 25 min
you can add bread crumbs and parmesean if wanted to on top.
This is delish my kids gobbled it and I never told them the secret of squash

and you can change some of those ingredients to low/non fats, whole wheat pasta, etc.

i make this one all the time and i use whole wheat macaroni or barilla plus macaroni. its so easy!

from http://allrecipes.com/recipe/low-fat-macaroni-and-cheese/detail.aspx

Ingredients

1 cup fat-free milk
1 1/4 cups shredded reduced-fat Cheddar cheese
2/3 cup fat-free cottage cheese
pepper to taste
2 1/2 cups cooked elbow macaroni
1 tablespoon onion powder
Paprika

Directions

In a blender or food processor, combine the milk, cheeses and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 1 hour or until heated through.

Footnotes

Nutritional Analysis: One 3/4-cup serving equals 233 calories, 3 g fat (0 saturated fat), 12 mg cholesterol, 372 mg sodium, 30 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat.

http://www.skinnytaste.com/2010/05/lighter-baked-macaroni-and-cheese.html

made this the other day and it was to die for! served it with some sugar snap peas sauteed in garlic. my boyfriend loved it!

Ingredients
Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.


Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is 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 cheese, ricotta cheese, salt, mustard 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 cheese 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.

I made this and everyone loved it. Elie Krieger from food network.

my husband does a version which looks like some of the basic ones above BUT he adds peas, broccoli and a 2 slices of bacon cooked, chopped and mixed in. i know that is not healthy but it IS so yummy and two slices chopped up and mixed in to the whole thing don't add many calories per serving. you can sub canadian bacon or skip it all together.

or use short cut bacon, has no fat on it