The Challenge: "Grown Up" Mac and Cheese

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Mac and Cheese is such a favorite for so many; however, it can come with the hefty price of tons of fat and calories. This is something my after baby body cannot handle if there is any hope of returning to my pre pregnancy size. Most "Grown Up" Mac and Cheese recipes that I've found contain anywhere from 700-1000 calories and around 30-40 grams of fat per serving. That would all be fine if I were back high school enjoying the days where I could eat endless amounts of food and never gain weight; however, as most of us find out... things change, and change they have! But that doesn't mean we have to give up our favorite foods, we just have to outsmart some of our favorite recipes. As a lover of all things food I have made it my life mission to make it possible to still enjoy all of my faves, while providing my family with healthy food choices. My husband and I enjoy bold flavors and since our little one is still on a strict diet of breast milk, we can still enjoy some of those more refined flavors like brie and blue cheese. The recipe I am going to share today is a slimmed down version of Adult Mac and Cheese.

1 cup uncooked whole grain pasta (shells, wheels, penne, whatever you like)

1 tablespoon of butter

1 tablespoon chicken stock

2 tablespoons four

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups fat free milk

1/2 cup reduced fat cheddar (shredded)

2 ounces light brie

2 tablespoons reduced fat blue cheese

2 tablespoons of parmesan cheese 

1 small white onion (chopped)

1 lb 96% lean ground beef (or ground turkey if you prefer)

1 clove garlic (minced)

1 cup fresh baby spinach

2 tablespoons fresh rosemary

2 tablespoons panko

Preheat your oven to 350 degrees. In a large pot bring 2-4 quarts of water to a boil (be sure to slightly salt your water). Add one cup uncooked pasta to water and cook for about 7 minutes. This will be slightly undercooked, but you will be baking it later. While the pasta is cooking, start on your cheese sauce. In a medium sauce pan over medium heat melt 1 tbsp butter, add tbsp stock and 2 tbsp flour. Whisk together to form a roux. Wait until the roux turns slightly golden and add 1 1/2 cups of fat free milk. Add the salt and pepper and continue whisking until thickened. Next add all of the cheese (cheddar, blue, brie and parmesan) and turn heat to low. Continue whisking until cheese is melted and sauce is thick. Remove from heat and set aside. Preheat a dutch oven over medium heat. Saute chopped onion until translucent, about 3-4 minutes. Add one lb ground beef (or ground turkey) and minced garlic, Brown for 3-4 minutes. Add the spinach and cook until wilted for about 3 minutes. Next stir in the cheese sauce, cooked pasta and rosemary in the dutch oven. Taste for seasoning and add salt or pepper to your taste if needed. Top the mac and cheese with 2 tablespoons of panko and bake at 350 degrees for 15-20 minutes until top is slightly golden.

Yields 4 servings. Calories per serving approx 543. Fat per serving approx 14.5g grams

Now, while I wouldn't recommend indulging on Mac n' Cheese every night, this is a great alternative to the full fat/ calorie versions for those times you feel like indulging on some good ol' comfort food.

If you are a vegetarian or would like to try a meatless version of this you can save approx 150 calories and 5 grams of fat by going meatless.