Macaroni and cheese is an all time favorite comfort food. Not usually considered diet friendly, macaroni and cheese recipes feature high fat cheese, cream, and carbohydrate loaded noodles. But a few simple tweaks can make for a weight loss friendly dish you’ll be proud to serve.
The classic macaroni and cheese recipe below is delicious, but loaded with calories, carbohydrates and fat. Recipe two below will show simple changes to make a classic macaroni and cheese recipe into a low carbohydrate dish. Recipe three below shows how to prepare the dish as a low fat recipe while keeping lots of flavor.
Click here for Thirty Minute Pasta: 100 Quick and Easy Recipes book review with sample recipe.
Macaroni and cheese is a classic American casserole which owes its roots to medieval Italian cooks. Also a classic cheese and noodle casserole called Makerouns was published in a British cookbook in the 14th century. Macaroni and cheese was supposedly introduced in the United States by Thomas Jefferson when it was served at a White House dinner in 1802.
See video demonstration below on how to prepare Thomas Jefferson’s version of macaroni and cheese.
Hearty and filling, noodle and cheese dishes have been a staple in home kitchens about as long as noodles and cheese have been available to home cooks. Velvety inside and crunchy on top, classic home baked macaroni and cheese goes well with ingredients like savory onions, spicy peppers, smoky bacon or honey ham. Unfortunately, many modern families have never experienced a home cooked version and rely on boxed macaroni and cheese kits that lack flavor and flair.
Click here for Healthy diabetic and diet friendly Italian pasta recipes.
Classic Fancy Macaroni and Cheese with Broccoli
Serves 4
8 ounces macaroni
2 cups water
1 cup Broccoli florets fresh or frozen
1 tablespoon olive oil
4 tablespoons butter
2 tablespoons flour
2 cups heavy cream or half ‘n half
1/2 cup sharp cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup Italian style bread crumbs
Additional 1/2 cup Shredded sharp cheddar cheese
In a medium saucepan, cook macaroni according to package directions. Pour water into a saucepan. Bring to a boil, add broccoli, reduce heat to medium and cook until tender. Drain and set aside. Preheat oven to 375 degrees. Grease an 8 x 8 inch glass baking dish with olive oil. In a medium saucepan, melt butter. Add flour, whisking about 1 minute until smooth. Gradually whisk in cream until thickened. Remove from heat. Stir in cheese, salt, and cayenne until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake another 10 minutes until bubbly. Serve hot.
Low Carb Classic Fancy Macaroni and Cheese with Broccoli
Serves 4
8 ounces Dreamfield’s Low Carbohydrate macaroni
2 cups water
1 cup Broccoli florets fresh or frozen
1 tablespoon olive oil
4 tablespoons butter
2 tablespoons almond flour
2 cups heavy cream or half ‘n half
1/2 cup sharp cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Additional 1/4 cup Parmesan cheese
Additional 1/2 cup Shredded sharp cheddar cheese
In a medium saucepan, cook macaroni according to package directions. Pour water into a saucepan. Bring to a boil, add broccoli, reduce heat to medium and cook until tender. Drain and set aside. Preheat oven to 375 degrees. Grease an 8 x 8 inch glass baking dish with olive oil. In a medium saucepan, melt butter. Add almond flour, whisking about 1 minute until smooth. Gradually whisk in cream until thickened. Remove from heat. Stir in cheese, salt, and cayenne until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved cheddar and Parmesan. Bake another 10 minutes until bubbly. Serve hot.
Low Fat Classic Fancy Macaroni and Cheese with Broccoli
Serves 4
8 ounces macaroni
2 cups water
1 cup Broccoli florets fresh or frozen
2 cups reduced fat sharp Cheddar cheese, shredded
1 cup lowfat cottage cheese
3/4 cup fat free sour cream
1/2 cup fat free milk
2 tablespoons grated fresh onion
1 1/2 teaspsoons low calorie margarine, melted
1 teaspoon salt
1 teaspoon white pepper
1 large egg, lightly beaten
Cooking spray like PAM
1/8 cup fresh or dry breadcrumbs
1/8 cup Parmesan cheese, grated
Additional 1 tablespoon low calorie margarine, melted
1/4 teaspoon paprika
In a medium saucepan, cook macaroni according to package directions. Pour water into a saucepan. Bring to a boil, add broccoli, reduce heat to medium and cook until tender. Drain and set aside. Preheat oven to 375 degrees. Combine macaroni, broccoli, cheddar cheese, sour cream, milk, onion, margarine, salt, pepper and egg and mix well. Place mixture into a shallow 2 quart casserole coated with cooking spray. Combine breadcrumbs, Parmesan, additional margarine and paprika. Sprinkle breadcrumb mixture over casserole. Cover and bake for 45 minutes. Uncover and bake about 3 to 5 minutes until breadcrumb and cheese topping is lightly golden. Serve hot.
Recipes courtesy of ‘Easy Gourmet on a Budget’ and ‘Easy Gourmet on a Diet’ by Carol Bardelli.
