Homestyle Mac N’ Cheese

March 9, 2014


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. **

Nutrition Comparison

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

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