My best friend finally had her baby last night at 8:24 p.m. It seemed like it took forever!! I talked to her this morning and, rightfully so, she sounds exhausted. I can't wait to meet her little guy though!
Last week I tried a new mac and cheese recipe from Fitness Magazine. It's a Rocco DiSpirito recipe that uses an onion-garlic puree as a substitute for a typical milk, butter and flour rue. The seller for me was the portion size. In other low-fat mac and cheese recipes, the serving size is so tiny, but this one? The serving size was just right.
This recipe was ridiculously easy and didn't take too much time to prepare. I got the little guy involved in making this recipe and instead of using a half a cup of Rocco's Secret Weapon, I accidentally used an entire cup. It made the recipe super oniony and garlicky tasting but I still enjoyed it. I'll be putting this into my rotation more often. Mac and Cheese that's low fat and tasty? Yes, please!
Mac and Cheese LiteDirections
- Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
- Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.
- In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
- Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.