Guys, help me out here. I got this recipe from a friend. All I know is that it is copied from chapter 15 of a cookbook, and it is officially called “Healthy mac and Cheese, Believe it!” For all I know, it’s from a diet book. (Come to think of it, it probably is from an Eat-Clean book.)
Wherever it’s from, this friend (Jen) came over on Friday with a dish of it and I ate way, way too much. It is absolutely delicious, and totally crave-worthy. I wouldn’t say it’s a trick-you version of mac n’ cheese, but it’s absolutely delicious in its own right. The whole point of Jen bringing it over was to try it together, and tweak it if it needed it. Here’s what we came up with.
Healthy Mac and Cheese
2 Tbsp. olive oil
2 Tbsp. flour (any kind – whole wheat, gluten free, etc.)
3/4 cooked, mashed sweet (or regular) potato
3/4 cup liquid (low-fat or skim milk, or broth) heated to just warm
1 cup yogurt cheese (made by draining plain yogurt in cheese cloth)
2 Tbsp. grated parmesan cheese
Sea Salt and Pepper, to taste
Worcestershire Sauce, to taste (about 1 Tbsp.)
Nutmeg, to taste (about 1/2 tsp.)
3/4 pound whole grain pasta
Panko bread crumbs
1. Cook your pasta according to package directions. Drain and set aside. Also, grease a small casserole pan and set aside.
2. Meanwhile, in a skillet, heat your olive oil over medium heat and add your flour. Whisk to make a roux – don’t let it burn! Gradually add your warmed liquid (milk, broth, etc.) and continue to whisk and cook until thick. Add potato puree and continue stirring.
3. Add parmesan cheese and yogurt cheese. Add salt, pepper, Worcestershire sauce and nutmeg to taste. Add your noodles and stir to combine. Taste again, and adjust seasoning if needed.
4. Move your sauced pasta into your prepared casserole pan and sprinkle liberally with panko bread crumbs. Broil in the oven just until the bread crumbs turn golden brown. Serve hot.
You may also stir in steamed veggies, or sliced chicken, to make this into a one-pot meal.