Something about being in the south has reignited my love for mac and cheese.
Creamy, cheesy and delicious.
What’s not to love?
I guess some could argue that the fat/calorie profile of the stuff is not so great. To which I would have to agree.
But that’s where I come in.
My eyes and ears are always peeled for ways to make food a little healthier. Part of our final project in Food Composition was to take one of our favorite recipes and make it healthier for the class to taste (I know right? That was a CLASS for me!) and one of my classmates chose Paula Dean’s The Lady’s Creamy Mac.
You best believe I came home the next day and made this recipe at home. And am now sharing it with all of you.
The Lady’s Creamy Mac Made Healthier (source)
Makes 6-8 servings
- 4 cups cooked whole wheat or whole grain elbow macaroni, drained
- 2 cups grated reduced-fat cheddar cheese
- Egg beaters, equivalent to 3 eggs
- 1/2 cup light sour cream
- 4 tablespoons earth balance, cut into pieces
- 1/2 teaspoon salt
- 1 cup skim milk
- Preheat oven to 350 degrees F.
- Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
PS – if you want to kick up the nutrients even more? Add broccoli.