Dinner, April 19, 2018
Makeover Macaroni and Cheese and Steamed Broccoli
Sometimes I just want macaroni and cheese. I mean, really, who doesn't? And yes, real macaroni and cheese with it’s luscious cheesy goodness is amazing. But I grew up on Kraft and Velveeta boxed mac and cheese, and sometimes that type of creaminess is what I’m craving. I know I can accomplish that with cream and other things, but I was born lactose intolerant and I don’t always want to risk ODing on Lactaid for the sake of mac and cheese.
So this. Yes, it has Velveeta, which I realize barely qualities as “cheese”. What is Velveeta, actually? Does anyone know?
Don’t answer that. I’m probably better off not knowing.
This mac and cheese recipe, which was a makeover recipe from Healthy Cooking, is only ~400 calories per cup and yet is creamy amazing goodness. It’s everything I wanted and then some. And the leftovers are amazing. So bring on the Velveeta. It’s been that kind of week.
Makeover Macaroni and Cheese
Source: Healthy Cooking, August/September 2010
Ingredients: 1 pkg (16 oz) elbow macaroni 2 Tbs all-purpose flour 2 cups fat-free milk 1 pkg (16 oz) reduced fat process cheese (Velveeta), cubed 1 cup (4 oz) shredded sharp cheddar cheese, divided
Cook macaroni according to package directions. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in process cheese and 1/2 cup cheddar cheese until smooth. Drain macaroni; stir into cheese sauce.
Remove from the heat; sprinkle with remaining cheese. Cover and let stand 5 minutes or until cheese is melted.
Nutrition info per 1 cup: 403 calories, 11 g fat (6 g saturated fat), 36 mg cholesterol, 944 mg sodium