Make it Healthy

Mac and cheese

This week’s “make it healthy” is macaroni and cheese. Its creamy and delicious, but can you make it healthy? When I was a kid we ate Kraft mac and cheese all the time, although I wouldn’t eat that stuff now. I think only the best mac and cheese is either homemade or from a restaurant, but not from a box. I know this is a tough one, but I’m interested to see what your suggestions might be.

How would you make this healthy?

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2 Comments

  1. Rich
    Posted April 7, 2008 at 7:46 pm | Permalink

    I think if you have to have cheese, you should try to use skim, or part-skim cheese or non-fat cheese.

  2. Ella
    Posted April 15, 2008 at 3:15 am | Permalink

    I have a subscription to Cooking Light magazine and I also use their website a lot to get recipes… and to double check nutritional info. I’ve never made this recipe, but it looked good and it reminds you to stick with low fat milk… low fat cheese and watch your portions.

    Stovetop Sausage Mac and Cheese

    It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.
    Ingredients

    4 ounces chicken and sun-dried tomato sausage (such as Gerhard’s), chopped
    1 1/4 cups fat-free milk
    2 tablespoons all-purpose flour
    3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
    1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
    1/4 cup (2 ounces) 1/3-less-fat cream cheese
    1/2 teaspoon onion powder
    1/4 teaspoon garlic salt
    5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
    Chopped fresh parsley (optional)

    Preparation
    Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.
    Yield

    4 servings (serving size: about 1 1/4 cups)

    Nutritional Information

    CALORIES 433(29% from fat); FAT 13.9g (sat 7.8g,mono 3.8g,poly 0.9g); PROTEIN 23.6g; CHOLESTEROL 56mg; CALCIUM 340mg; SODIUM 538mg; FIBER 2.7g; IRON 2.4mg; CARBOHYDRATE 53.1g

    Lia Huber , Cooking Light, APRIL 2007


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