Joy Bauer Weight Loss

RecipeMac and Cheese

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Nutrition Facts
Amount per Serving
  • Calories: 419
  • Protein: 25g
  • Total Fat: 13g
    • Saturated Fat: 6g
    • Unsaturated Fat: 7g
  • Cholesterol: 35mg
  • Total Carbohydrate: 58g
  • Dietary Fiber: 6g
  • Total Sugar: 4.5g
    • Natural Sugar: 4.5g
    • Added Sugar: 0g
  • Sodium: 680mg
Take Note

Contains Wheat/Gluten

JoyFinalCoverThis recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

My daughter Ayden pleaded for a healthy version of Mac and Cheese (a restaurant version could pack more than 1,300 calories—yikes!). The entire Bauer brood agrees this version is to die for. Kid-tested and approved, this comfort food classic is one that will easily work its way into your regular dinner rotation.

  • Prep time
  • Total Time
This recipe makes 6 Servings
Ingredients:
  • One 14-ounce box whole-grain elbow macaroni
  • 2¼ cups skim milk
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard
  • ¼ teaspoon paprika
  • 1 bay leaf
  • ½ teaspoon kosher salt or coarse sea salt
  • ⅛ teaspoon ground black pepper
  • 3 to 5 drops hot sauce
  • 1 tablespoon cornstarch
  • 10 ounces (or 2½ cups) shredded reduced-fat sharp cheddar cheese
  • 2 tablespoons whipped butter or trans-fat free buttery spread
Preparation:

Bring a large pot of water to a boil. Add the macaroni and follow the directions on the package for al dente pasta.

While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper, and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.

In a small bowl or cup, mix the cornstarch with the remaining ¼ cup milk. Add the cornstarch mixture to  the saucepan and stir to combine. Return the sauce to a simmer and cook for 2 to 3 minutes, stirring occasionally, until slightly thick.

Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain.

Add the butter to the cheese sauce and stir until it is completely melted and combined.

Drain the macaroni (do not rinse), and return it to the pot.

Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight-fitting lid and let the macaroni and cheese to sit for 10 minutes, to allow the sauce to thicken before serving.

Serving Size: 1.5 cups