Comfort food at it's finest.
This stuff is amazing. I seriously had to control myself. Granted, it is a light version of mac and cheese but still, it's pasta and cheese.
I loved the onion, garlic puree as a thickener. It added perfect flavor. I don't think I'll make mac and cheese any other way. The only thing I might do is mix up the cheeses. I do think that cheddar is my favorite but there are so many different kinds of cheese that it's fun to mix it up sometimes.
I chose to leave bread crumbs off of it. I just sprinkled the top with some parmesan cheese and it browned up nicely.
Mac and Cheese Lite Recipe
Adapted from Now Eat This - Rocco DiSpirito
8 oz. elbow noodles, whole wheat
1 cup onion/garlic puree (see below)
1 tsp. dry mustard
1/8 tsp. cayenne
5 oz. cheddar cheese
1 - 6 oz. nonfat greek yogurt
1/2 cup grated parmesan (divided)
Combine 1 large sweet onion, 9 garlic cloves, (rough chopped) and 1/2 cup water in a microwave safe bowl. Season with salt and pepper. Cover bowl with plastic wrap and microwave for 10 minutes. Pour the mixture into a blender and blend until smooth. Can be stored in the fridge for several days.
Mac and cheese:
Cook macaroni according to directions, drain and set aside.
Bring 1 cup of onion/garlic puree, mustard and cayenne to a simmer, stirring often. Whisk in the cheddar until melted. Remove from heat and whisk in yogurt. Toss with the macaroni and season with salt and pepper. Mix in 1/4 cup of parmesan cheese. Pour the mixture into n 8 x 8 in. pan sprayed with cooking spray. Sprinkle the top with 1/4 cup of parmesan cheese. Bake in oven at 425 about 10 - 13 minutes until heated through and top is slightly golden.
Total calories = 2062 calories
6 servings = 344 calories per serving
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.