SubscribeHealthy Mac ‘n Cheese
There’s no better tasting comfort food than Mac ‘n Cheese. You know the kind I’m talking about. That lip-smacking, four-different-cheeses-oozing, cholesterol-filled, heart-attack-waiting-to-happen type of Mac ‘n Cheese that makes your belly ache because you just can’t resist eating second and third helpings.
We all love it. But guess what? It really doesn’t love us back. In fact, Mac ‘n Cheese made the traditional way is truly not good for us because there’s too much cheese and fat, and it’s difficult to digest. Our youngest daughter would eat Mac ‘n Cheese day and night if we’d let her. We don’t because as soon as she eats too much of it, she gets a giant-sized tummy ache because it just sits in her belly like a rock. It’s also a major source of constipation in some people. While we may all think that Mac ‘n Cheese comforts us, what it actually does is line our insides with oil, fat and mucous.
Sounds pretty disgusting, right? Well it is, and surprisingly enough there are other ways to satisfy our Mac ‘n Cheese cravings for about half the calories.
First of all, the traditional recipes usually call for four different cheeses plus cow’s milk and tons of butter plus white flour. If you make it the way my family always did, you made a white sauce first and then added the cheeses. So, slowly but surely, I am weaning my family from that type of Mac ‘n Cheese. Although it has taken a while, they are getting used to my healthier version, which takes far less time to make and is much easier to digest.
I start with whole-wheat pasta, which has more fiber than white macaroni. I cut out the white sauce and only use two cheeses, one which is lower in fat, and add spinach. I admit that it took some getting used to by my family, particularly the pickiest eater who hates to eat anything green. Now, they all say they like this way of making pasta. Plus “Baby girl” doesn’t get a bellyache after she chows down on her second and third helpings.
Healthy Mac ‘n Cheese
Ingredients
One box of whole wheat penne pasta or your favorite
1 cup of freshly grated Parmesan cheese
1 cup low-fat grated Cheddar cheese
1 tsp sea salt
1 tsp fresh ground black pepper
2 cups of fresh baby spinach
1 tbsp fresh grated garlic
1/8 cup virgin olive oil
Directions
Bring 4-6 quarts of water to a rolling boil.
Add pasta and cover (leaving the lid open a crack to prevent it from boiling over). Cook for approximately 10 minutes and drain. Pasta should be soft and chewy but not mushy.
While the pasta is still hot, add baby spinach ( the heat will wilt it).
Toss with salt, pepper, cheeses, garlic and olive oil, and serve immediately.
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As the mother of five and a journalist, I've always encouraged people to empower themselves with information on healthy foods and lifestyles. Nurturing our children with healthy food is one of the most important jobs we have, yet as families have become busier or drifted apart, meal times have been sacrificed.
