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If your kids are like mine, they probably love macaroni and cheese. I grew up on the heavy, baked macaroni and cheese as a kid and still occasionally make it for my own, which is a HUGE TREAT! Recently I’ve been experimenting with ways we can cut the prep and bake time, lower the fat content & keep a taste that will satisfy their taste buds. So, I’m sharing our Macaroni and Cheese Recipe Make-over this week.
I’ve eliminated the butter, used the Ronzoni Smart taste pasta and lowered the fat by using 2% milk (you can go even lower if you want) and using Cabot’s 75% reduced fat, extra light cheese that is one of my favorites in recipes. My youngest, the macaroni and cheese connoisseur of our home, gave it a double THUMBS UP, which means I can share this recipe :)! Not only am I fan on the flavor, I’m even a bigger fan on the time it takes to make this on these crazy busy week nights of ours. It took me 20-30 minutes and of course that time might slightly depend on how quickly you chop onions or how many interruptions you have (just saying…if your house is like mine, there’s always something that comes up).
How can the time be shortened? Pre-shred the cheese and have it in a refrigerator container to grab and go for quick evenings. And, chop the onions in a mini chopper.
This recipe is even a doable as a lunch time serve on the weekends and even better? Depending on the ages in your household it makes a GREAT recipe to recruit kids to make dinner and learn a few lessons along the way.
- 1 tablespoon canola oil
- 1/2 cup sweet onions, finely chopped
- 3 cups low-fat milk
- 12 oz. Pasta (Ronzoni Smart Taste with 2.5 x's the fiber is one of our favorites)
- 1 clove garlic
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 8 oz. Cabot, 75% fat reduced, extra light sharp cheese
- Over medium to low heat saute the onions in the canola oil until they are soft, but not brown. Stir them regularly. Add in the milk, pepper, onion powder, salt and garlic powder and stir. Add in the fresh garlic by using a garlic press. Add in the pasta, cover and let it cook over medium to low heat in the milk. This takes longer than cooking it in water and needs to be stirred occasionally, but eliminates the need to add any thickener like flour or cornstarch.
- While the pasta is cooking, shred the cheese. Once the pasta is softened (we like ours al dente), turn off the heat. Add the shredded cheese and stir until it is fully melted and serve.
- Recently we served this with a fresh veggie tray = YUM! And, you can always add some into the mix when cooking like spinach, peas, peppers, etc.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.
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