Oh yeah, it's healthy. Don't freak out when you see the fat content though, you are eating real cheese here. That is going to come with some fat. Nature of the product. The thing is you are not eating anything that is overly processed and you are not scrimping on flavor! The macaroni and cheese craving with be 100% satiated, and I've allowed for a generous portion. Also, this isn't the kind of thing you eat every day (I hope.) It is a once or twice a month dish that is a little bit of a fat splurge but will by no means bust your diet. Tomorrow I will share my sloppy joe recipe that has almost no fat at all! Pair your mac 'n' cheese with those bad boys and some raw veggies and you have a perfectly balanced all-American meal that will take you back to your childhood.
1/2 Tbsp butter
1/2 Tbsp olive oil
1 Tbsp flour
1 tsp minced garlic
1 C low-sodium chicken stock
1/2 C low fat milk (2% or 1%, I used 2%)
2 oz light cream cheese
2 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
~6 oz (half 13.25 oz box) whole wheat shells
1 C (4 oz) shredded reduced fat shard cheddar
Cook pasta in salted water according to package directions.
Melt butter with olive oil over medium heat. Saute garlic for 1 minutes. Sprinkle in flour and whisk briskly to avoid lumps. Continue whisking, add milk and chicken stock. When mixture has thickened (about 3 minutes.) Whisk in cream cheese, mustard, salt, pepper, and nutmeg.
Combine white sauce, pasta and shredded cheese. Pour into a lightly sprayed 9x9 baking dish. Cover
Bake at 350 deg F for 15 minutes.
Serves 4 (Although, you can easily get 6 servings from this.)
Total Ingredient Cost: $3.50, if items like pasta and cheese are purchased on sale.
Per Serving (if assuming 4 servings): Calories 246, Fat 11g, Total Carb 33.5g, Fiber 4.5g, Protein 14.5
Daily Values: Vit A 10%, Vit C 1%, Vit D 3%, Calcium 24.75%, Iron 6%
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