Healthy Mac ‘n’ Cheese

The perennial favorite comfort food . . .

Between the rainy and chilly weather (yes, I am a weather wuss!) and my continued inability to walk very far, I haven’t been to the grocery store for nearly three weeks, so meals are becoming less unique.

So the old favorite, Mac ‘n’ Cheese, got a whirl the other night, with a couple of changes to the traditional high-calorie version.  I cut up some of the small multi-colored baby peppers into a fresh cheese sauce made with broth, flour, and whole milk powder, going easy on the cheese, and used the larger rotini pasta shape.

I’ve been experimenting with the different Penzey’s herbs and spices and find that a good mixture of flavors can enhance a dish while holding down on the need for the heavier-caloried ingredients.

I’ve been enamored of a mixture called Ozark that seems to combine just the right herbs and spices to complement a great variety of dishes.  There is no one outstanding flavor, just a nice mixture that is pleasing in the aggregate.

A good sprinkle of smoked paprika on the cheese sauce, and a generous portion of spinach in the center, made for an attractive and delicious repast.

Still a month to go until the surgery – can’t come too soon!  ;->

About judilyn

RV'er, foody, caregiver, knowledge seeker
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5 Responses to Healthy Mac ‘n’ Cheese

  1. Clanmother says:

    Mac ‘n’ Cheese has always been a favourite – love the way you spiced it up.

    Liked by 1 person

  2. Mac n’cheese can sometimes be too heavy. Love your lighter version. 🙂

    Liked by 1 person

    • judilyn says:

      The traditional heaviness, and then baked with a crumb topping, is sooo delicious. But I am way too lazy to go to all that trouble. This version goes together in a trice. To achieve the “crunchiness”, I just toast up some French bread on the side, and munch it down separately. If I’m feeling really giddy, I make it with avocado oil, Italian herbs, and sprinkled with asiago cheese shreds. Mmmmmm!

      Liked by 1 person

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