Sunday, February 17, 2013

Lighter Macaroni & Cheese

I love macaroni and cheese- it's the perfect accompaniment for just about anything (in my opinion)- Burgers, steak, chicken, or just eating it by itself. The downside is that it's packed with fat and calories. Gina from Skinnytaste made this version (which I'll admit was skeptical to try), but her skinnied version  doesn't compromise on flavor or texture. D ate this and loved it. Why would I continue making full-fat M&C when I can make this lighter version and not feel as guilty for just as much flavor?

  • 12 oz high fiber elbows like Ronzoni Smart Taste
  • Cooking spray
  • 2 Tbsp butter
  • 1/4 cup flour
  • 1/4 cup minced onion
  • 2 cups skim milk
  • 1 cup fat-free chicken broth
  • Salt & pepper
  • 8-oz Sargento 2% reduced-fat mild cheddar cheese
  • 4 cups baby spinach (we omitted this)
  • 1/8 cup grated Parmesan cheese
  • 1/4 cup seasoned whole wheat breadcrumbs
  1. Cook pasta in salted water according to package directions.
  2. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°. 
  3. In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. 
  4. Add onion and cook another 2 minutes. 
  5. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper. 
  6. Once it becomes thick, remove from heat, add cheese and mix well until cheese is melted. (There will be a lot of sauce, but the pasta will absorb it all while baking in the oven.)
  7. Adjust salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. (We used our square Pyrex baking dish.)
  8. Top with grated cheese and breadcrumbs. 
  9. Spray a little more buttered flavor Pam on top. 
  10. Bake for 15-20 minutes (we baked it for 15 minutes), then broil for a few minutes to get the breadcrumbs golden.

Source: Skinnytaste


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