Healthier Mac n’ Cheese

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Another Sunday morning, and yet again our world has been dusted with fresh powdery snow. I always anticipate the first snow fall come December and love the way it sparkles on a chilly, cozy Christmas night. But once February hits, I am so over it. And here we are in March, the month that is supposed to bring some springtime weather, and we have been pummeled again with another snow storm. I’ve always loved Michigan for the four distinct seasons we get to experience, but this year it feels like we skipped over my beloved fall and catapulted right into this freezing cold eternal winter. And since the weather men are not predicting a big thaw anytime soon, I figured I would make the best of the cold by cooking up some warm comfort food. But rather than whip up a butter filled, heavy side dish, I went in search for a lighter alternative. And after some recipe perusing, a came up with this lightened up mac n’ cheese recipe. The dish is incredibly rich and creamy, but contains no butter or oil and is lightened up with the use of lowfat milk. It served as the perfect side dish to my BBQ pulled chicken, and though it looks and tastes decadent, it will not weigh you down.

Ingredients: Makes 4 servings

  • 1 1/2 cups cavatappi pasta (or noodle of your choice)
  • 3 tablespoons flour
  • 1 cup 1% low fat milk
  • 1 1/4 cup shredded cheddar cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon sea salt

Preparation:

  1. Cook pasta until cooked through, set aside
  2. In a large skillet, heat milk over medium high heat
  3. Stir flour into milk and stir continuously until mixture thickens
  4. Stir in cheddar cheese until mixture is smooth and creamy
  5. Stir in spices
  6. Add pasta to cheese mixture and toss until well combined

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