Not much brings me comfort quite like my mummy’s mac n’ cheese. Whenever I’d be feeling a little down, or the day had been too rough, it was always there- a warm hug on a plate, letting me know that everything would be just fine.
These days, I only eat mummy’s mac when I need the big guns- those times when I need to feel her hug, even though she’s passed on. I’m a firm believer that a good part of her lives on through her food, and there are times, when only that creamy mac n’ cheese will fix what ails me.
BUT, when it’s a Tuesday, and I need some mac for next to no reason at all, I turn to my mac n’ cheese makeover. Half the calories, a quarter of the fat and four times the fiber. NONE of the guilt. ALL of the satisfaction.
Homestyle Mac N Cheese
6 tbsp unsalted butter (go ahead, use the butter)
6 tbsp flour
1/2 lb whole grain elbow macaroni
3 cups fat free milk
1 tsp salt
1 tsp pepper
1 tsp paprika
2 1/2 cups low fat shredded cheddar cheese
1/2 cup panko breadcrumbs
Preheat oven to 350 degrees.
Butter or spray a 2 quart baking dish.
Boil pasta- about 7 to 10 minutes
Melt butter in a 3 qt saucepan over medium heat. Stir occassionally. Slowly add flour and stir continuously, being sure not to brown. Cook for 3 minutes. Add salt, pepper, and paprika. Slowly stir in 3 cups of milk and continue to cook for 3 to 5 more minutes. Remove from heat and stir in 2 and 1/2 cups of shredded cheese. Add pasta, stir, and pour into prepared baking dish. Sprinkle the top with 1/2 cup of panko breadcrumbs and a bit of extra cheddar cheese. Bake @ 350 for 25 to 30 minutes. Let sit for 5 minutes before serving.
**Tip- if your baking dish seems full, place it on a cookie sheet prior to placing into the oven. This will catch any sauce that may bubble over. **
Mum’s and most others per serving: 570 calories, 32g fat, 67 g carbs, 1.8g fiber
Mine per serving: 235 calories, 8 g fat, 28 g carbs, 8 g fiber