Creamy Mac and Cheese
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied. Leftovers are good. Reheat gently after adding 1 Tbsp. of 2% milk per serving.
Serve with Healthy Caesar Salad or Zucchini Salad or a vegetable side of your choice.
Serve with Caesar Salad or Grilled Caesar Salad or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini or Zucchini Salad
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 1 large Egg(s) |
| 1/4 cup 2% milk (1% milk will work) |
| 2 1/2 ounce Reduced fat cheddar cheese (shredded) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese and salt.
When the pasta is done, drain well and add it to the pot with the cheese over medium heat. Stir well until the cheese is completely melted and creamy. Don't let the mixture boil, and when the sauce is very thick, remove from the heat.
Add fresh ground black pepper to taste, stir, and serve immediately.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
A great, healthy Mac and Cheese that kids love.
The key to this is to not overheat the sauce. The eggs need to cook, but if you let the sauce boil, it will likely curdle. That won’t really affect the flavor, but the texture will be a bit lumpy.