This version of macaroni and cheese is definitely not as good as what I have posted about before on Jayhawk Girl’s Kitchen, but it’s not bad either. It’s actually pretty good. Because it uses flour and milk as opposed to just putting some cheese in the hot macaroni, it is rich and creamy and thick. Josh and I will definitely be having this again when we’re having a craving for mac and cheese.
Healthy Macaroni and Cheese
Makes 2 servings – 284 calories per serving
Ingredients 3/4 cup uncooked elbow macaroni 1 teaspoon olive oil 1 clove garlic, minced 1 tablespoon minced onion 1 1/2 tablespoons all-purpose flour 1 1/3 cups skim milk 1/4 teaspoon salt 1/2 teaspoon dry mustard dash freshly ground black pepper dash cayenne pepper dash turmeric 1/2 cup shredded fat-free sharp cheddar 1/2 cup shredded low-fat cheddar cheese
Preparation Preheat oven to 350 degrees. Spray a 2-quart baking dish with vegetable spray. Cook macaroni according to package directions, without added salt or fat.
While macaroni is cooking, heat oil in a medium saucepan over medium high heat; add garlic and onion, saute slightly. While constantly stirring with a wire-whisk, add flour, slowly add milk, then salt, dry mustard, peppers, turmeric, and parsley, continuing to stir until thoroughly blended.
Reduce heat to medium-low and continue to cook, stirring frequently for about 5 minutes or until milk thickens slightly. Remove from heat and add cheeses, stirring until melted; add macaroni and stir.
Pour into prepared baking dish and bake for 10-15 minutes until bubbly. Serve immediately.