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I'd love to know as well! Too many "healthy" ones are dry and yucky. I love me some mac and cheese!
Exactly! I've seen some online, but I want to find a recipe someone has actually tried :)
But this looks like it might be good...http://healthycooking.suite101.com/article.cfm/healthy_macaroni_and_cheese
I made this recipe (Martha via Smitten Kitchen) with honey wheat bread instead of white and wheat noodles.
It may not be super low calorie healthy, but I firmly believe if you put the right food into your body and cut down your portion size, you're being healthy.
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.
If want to try one from a box I grew up eating Annie's Mac and Cheese. It's organic. Try the purple box - I still love it!
you could use whole wheat pasta instead of the normal kind! and if you're doing chili mac, use vegetarian chili instead, soooo much better for you, and still tastes great!
velveeta has one that's made with 2% milk, i use that packet of cheese and make it with my own whole grain pasta. i like that the cheese packet is actually cheese, not powder so i don't have to fuss with milk and butter. i sometimes throw some brocolli in it to get some veggies involved.
I love vegetarian chili!! (As I should since it's the only kind I eat)
I use soy crumbles, red, green and yellow peppers, black beans, red beans, garbanzo beans, canned tomatoes and a chili packet. Delicious!
I would just leave out the butter or substitute it for I Can't Believe It's Not Butter.
I've tried this one by Ellie Kreiger of the Food Network-- it's actually pretty good! :)
Ingredients
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.
Bake until top is golden, about 30 minutes. Yields about 1 cup per serving
Number of Servings: 8.
I don't have any recipes per se but a friend of mine is diabetic and 2 of her kids love mac and cheese so she was asking her doctor for advice on healthy alternatives. She said that she was told to just fix it like you normally do since there isn't anything unhealthy in it. The unhealthy version is the box mac and cheese with the powdered cheese, while the healthiest you can fix is regular pasta, regular cheddar, and butter (which is better for you than margarine and alternatives), that is simply baked in the oven.
I think I'm going to have to try one of these recipes this weekend. They look amazing.
I just got back from dinner but I am not craving some mac. My grandmother makes a great one but I am pretty sure it is far from healthy so no recipe sharing.
Ooh, I just saw one today (maybe it was posted on Weddingbee?)
Rocco's Low-Cal Macaroni and Cheese
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Does anyone have a healthy (and easy) mac & cheese recipe?
Or have any good recipes for healthy versions of other comfort foods?