Who doesn’t love Mac and Cheese? It’s the ultimate comfort food and for me, is reminiscent of childhood. The problem? Not that good for ya! To solve, I make a Lighter Style Mac and Cheese recipe (adapted from here) which is just as tasty, but without the side of guilt!
Cast of Characters:
- 8 oz elbows pasta
- 1 chicken breast, cubed
- 1 (15 oz) can diced tomatoes
- 1 tbsp olive oil
- 1 tbsp flour
- 1 1/2 cups fat free milk
- 1/3 cup condensed 98% fat-free cream of chicken soup
- 3/4 cup + 1/2 cup shredded part skim cheddar cheese
- 1/2 tsp garlic powder
- 1/4 teaspoon salt
To begin, preheat your oven to 350. Cook your pasta according to package directions. Drain.
Heat your olive oil in a large pan. Add the flour and whisk to mix for about 2 minutes.
Add the milk and soup, stirring with a whisk.
Allow to come to a boil. Cook for 2 minutes or until thick. Remove from heat and allow to cool for about 4 minutes.
Add 3/4 cup of shredded cheese, garlic powder, and salt.
Stir until cheese melts.
Add the pasta, diced tomatoes, and chicken.
Stir to combine.
Spray a baking dish with cooking spray and transfer from pan to cooking dish. Sprinkle with the remaining 1/2 cup of cheese.
Bake in the oven for 30 minutes.
What is a comfort food that you’ve “healthified”?