If I had to choose one thing to eat for the rest of my life, it would hands down be Macaroni and Cheese. I love the boxed kinds, restaurant kinds, baked kinds, all kinds. Unfortunately, magically delicious and healthy are not always directly correlated. Lame.
Since I am generally a health nut, I usually have Mac and Cheese as a treat or last resort when there is absolutely nothing else for me to eat (this may be a reoccurring issue for me when my parents travel out of the country in a week or so). Usually I resort to Kraft’s or Target’s generic macaroni and cheese brand; however, I’m quite sure that it isn’t even real cheese that I’m consuming when I’m eating it. I’m the kind of person who likes to know what I’m putting in my body, so I decided to try to make a healthier version, eat a crap ton of the cheesy goodness (remember portion control!), and feel great.
Shout out to Picky Eater for the recipe!
- 8 ounces whole-wheat or veggie elbow noodles, (2 cups)
- About 3 cups frozen chopped broccoli (or fresh broccoli florets – cut small)
- About 3 cups bag of baby spinach or baby kale (optional, but tastes awesome with it)
- 2-3 cloves fresh garlic, minced
- 1 3/4 cups 1% milk, divided
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded extra-sharp Cheddar cheese (or mature Cheddar cheese)
- 1/4 cup shredded Parmesan cheese
- 1/4-1/2 teaspoon Dijon mustard (omit if you don’t like the flavor of mustard)
1. Boil the pasta (follow instructions on the box) But when you drain it, leave some water to keep the pasta moist.
2. Saute the minced garlic with chopped broccoli and a pinch of salt until broccoli is slightly tender. Add the kale or spinach and cook until they’re wilted.
3. Whisk 1/4 cup milk, flour, garlic powder, Dijon mustard, salt and pepper in a small bowl until combined. Heat 1 1/2 cups of milk in a pot until simmering. Add the flour mixture to the simmering milk. Be sure to stir constantly for about 3 minutes.
4. Remove the pot from the heat and stir in the Cheddar and Parmesan cheese until they’re melted.
It’s cheesy, but has less fat than most other Mac and Cheese recipes and more nutrients. Happiness for your taste buds and soul. Enjoy!
If this looks familiar, it’s because this recipe has been rewritten and transferred over from my Epic Health Nut blog which is currently in the process of being retired. I opted to start a new website/blog because I wanted to use a different host and have a sleeker layout. I’m still figuring out how to navigate through all of this ‘website stuff’, but it’s been a fun side project to have!