Happy Wednesday friends! Who doesn’t love mac and cheese? It’s a side dish or dinner that will bring a smile to anyone’s face! After all, it is the ultimate comfort food. Today, I am excited to share this easy and super cheesy Lightened Up Macaroni and Cheese! Are you craving this yet?
But first, let’s take a quick peek at some of my eats from last week!
I haven’t had coconut flour waffles in ages! I used the base from this recipe with a few minor tweaks. By using coconut flour, the texture is much more dense and soft compared to my crispier waffle recipes. For my topping, I added some crumbled Al Fresco Chicken Bacon(one of my new favorites thanks to @morrjojo) and maple syrup!
This Dark Chocolate Sea Salt Almond has been declared my new favorite Detour bar! The inside is chewy, like a thick layer of nougat topped with perfectly crunchy almond and a bit of caramel. I don’t distinctly taste the sea salt in the bar, but I wouldn’t change a thing about the flavor. They’re delicious!
If you have not tried any of the Detour Bar line yet, you are missing out! By using code irondiva20, you can save on your entire online purchase. No fear about summertime shipping. Detour always ships their bars on ice so they arrive in perfect condition with no melting!
There is just something SO comforting about a classic grilled cheese sandwich. For some extra protein, I added a few slices of Applegate Turkey breast. I’ve also been eating quite a bit of broccoli lately. I like dipping mine in some honey mustard! Don’t knock it before you try it- delicious!
Lightened Up Macaroni and Cheese is healthy comfort food at its yummiest!
Making a healthier version of mac and cheese doesn’t mean less flavor. To keep it balanced, I used a full fat sharp cheedar with the low fat cottage cheese and sour cream. Don’t worry if you don’t like cottage cheese; I couldn’t taste it. It just added a really nice creaminess to the whole dish. To keep this gluten free for one of our dinner guests, I used Banza chickpea pasta. Feel free to change it up with whole wheat or your favorite brand! Enjoy!
- 8 oz whole wheat elbow macaroni
- 12 oz shredded sharp cheddar cheese
- 1 egg, lightly beaten
- 12 oz plain Muuna Cottage Cheese
- 8 oz low fat sour cream
- 1 TBS dijon mustard
- salt and ground black pepper to taste
- 1 cup whole wheat or panko bread crumbs
- Preheat oven to 350 degrees.
- Bring a large pot of lightly salted water to a boil.
- Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite- around 6-7 minutes.
- Drain and immediately transfer the hot pasta to a large mixing bowl.
- In a separate bowl, whisk the egg until well-combined, then whisk in the cheddar cheese, cottage cheese, sour cream, dijon mustard,salt and pepper.
- Pour the egg mixture over the pasta
- Transfer the macaroni and cheese to the baking dish.
- Sprinkle the bread crumbs over the entire casserole.
- Bake until top is golden - approx. 30 to 35 minutes
- Allow the casserole cool for a few minutes before serving.
- Leftovers will keep, covered and refrigerated, for up to a week.
My late night snack was waffles and ice cream. I sandwiched one serving of Arctic Zero Cake Batter ice cream between two whole grain waffles. I was looking for quick and easy, so this time around it was sans any toppings!
Craving more mac and cheese? Check out another one of my favorites!
That’s it for this week’s roundup! See you back here on Friday!