Happy Wednesday, UFG'ers! I hope you all had a wonderful Memorial Day weekend. The Mailman and I had a weekend packed with friends and family.
This weekend I made this mac and cheese for a family bbq at my sister's house. It went over very well, and the secret? Boiling the pasta in milk! It's a little work intensive, as you have to keep stirring the pasta, but the milk reduces and gets creamy and delish. Very little cheese is actually needed!
The calories in this dish are a little more than I would like for a side dish - but it is cheese, noodles and milk, after all! What you're not loosing in calories, you're loosing in the massive amount of fat and sodium that are in store bought or restaurant bought mac and cheese - so keep that in mind!
I hope you enjoy - recipe after the jump :)
Ingredients (makes 6 servings)
32oz plain soy milk (not nonfat - just regular)
1 box Smart Taste penne (It has lower calories than whole wheat, and taste better for mac and cheese!)
1 cup fat free cheddar cheese
broccoli to taste
Preheat oven to 350 degrees.
Add milk and pasta to a pot over medium high heat. Stir often to break up pasta. About 15 mins later, when pasta is cooked and milk is reduced, add cheese and broccoli. Mix until cheese is melted.
Add mixture to casserole dish and top with grated Parmesan if desired. Cook for 10 mins, or until slightly browned on top.
Calories: 246 per serving
Calories in Boston Market Mac and Cheese: 350-400 per serving (plus a ton of fat and sodium!)