FitGirlDC's Healthy/ Delicious Mac & Cheese Recipe

So, I wasn't feeling great this weekend and realized that all I wanted to make me feel better was some comfort food.  I couldn't think of any comfort food better than mac and cheese, but with my new year’s resolution to eat healthier in general, I couldn't possibly think of a way to make this classic comfort dish any healthier.  So I hit the pinterest boards for some (p)inspiration and inspiration and recipe ideas are what I found.

I used the following three recipes to combine into one of my own:
http://www.skinnytaste.com/2011/09/skinny-baked-broccoli-macaroni-and.html
http://www.emilybites.com/2011/04/mac-cheese-muffins.html
http://simplynutricising.com/2012/11/29/week-7-crockpot-meal-a-healthier-spin-on-macncheese/

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As you will see in my recipe - which follows below I took some different components from each of the above recipes to make my own healthy version of mach and cheese. 

Although this mac and cheese was more of a mac and cheese + veggie casserole, it was super delicious and hit the spot. This would be a great meal anytime and freezes/ reheats really well.

The recipe is very healthy and makes approximately 6 servings or only around 350 calories a serving!!

Ingredients:

-          Healthy pasta (any kind really works well like barilla plus, or whole grain shells, I used Quinoa Shells)

-          2 cups skim milk

-          1 tbs butter

-          Approx. 1 cup chicken stock

-          Some spray butter

-          3 oz. shredded sharp cheddar

-          3 oz. shredded gruyere

-          Head of cauliflower

-          Chopped onion & garlic

-          Chopped red pepper

-          Frozen package of spinach

-          Chopped broccoli

-          ¼ cup of four

-          Dash of salt/ pepper/ paprika/ nutmeg

-          Some breadcrumbs

Directions:

Boil water for pasta and cook the pasta, strain and set aside

Steam cook the cauliflower ( I chop it as small as I can and put in a large microwave safe bowl, the cook for 2 ½ min intervals until the cauliflower is soft and fully steamed.  Put the cauliflower in a blender with ½ cup of the milk and about a tsp. of spray butter and some salt and pepper.  Blend until the mixture is smooth and almost liquefied.

Stir fry the onions and garlic in butter until almost cooked, add some chicken stock, when that reduces add peppers and broccoli and stir fry another minute adding the rest of the chicken stock.  Add the flour and milk to start creating the roux.  Add salt/ pepper/ paprika/ nutmeg to your taste.  Add the defrosted frozen spinach and mix.  Add in the cheese slowly and stirring continuously so that the mixture can melt the cheese evenly.

Finally, add in the pasta and stir again until all the pasta is covered and mixed into the sauce.

Transfer the mixture from the pan to a pre-sprayed cooking dish.  Put the bread crumbs – mixed with some parmesan cheese if you like on top (you will notice I tried to put some string cheeses on the top – I wouldn't recommend so I haven’t added to the recipe, it didn't melt as well as I had hoped into the top).  Cook in the oven at 350 for approximately 20 minutes and VOILA – healthy yummie veggie mac and cheese casserole.

Feel free to contact me with any questions or comments on the recipe at: fitgirldcblog@gmail.com