Who doesn’t love a big bowl of macaroni and cheese? Unfortunately Kraft’s blue-box special is less-than healthy. I have no idea how they can make powdered cheese taste so good, but don’t you wonder why it’s such a fluorescent orange color? That can’t be natural.
This recipe from Weight Watchers includes a little butter, reduced-fat cheese and spinach. I can’t wait to try it!
Lighter baked macaroni and cheese
12-oz high-fiber elbow macaroni
1 tablespoon butter
1 tablespoon light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat-free vegetable or chicken broth
8-oz. reduced-fat mild cheddar cheese
Salt and pepper to taste
4 cups baby spinach
1/8 cup grated parmesan cheese
1/4 cup seasoned whole-wheat bread crumbs
1. Cook pasta in salted water according to package directions.
2. Preheat oven to 375 degrees.
3. Spray a baking dish with butter-flavored spray.
4. Melt butter in large skillet.
5. Add flour and cook over low heat stirring with a whisk.
6. Add onion and cook another 2 minutes.
7. Add milk and broth (veggie or chicken) and continue whisking for 2-3 minutes, until smooth and thick.
8. Season with salt and pepper.
9. Remove from heat, add cheese and mix well until cheese is melted.
10. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.
11. Pour into baking dish.
12. Top with grated cheese and breadcrumbs.
13. Spray a little more butter-flavored spray on top.
14. Bake for 15-20 minutes in a 375 degree oven, then broil for a few minutes to get the breadcrumbs golden.