Mac and Cheese

Recipe Copyright © 2008 Jennifer Iserloh

An American classic that hits the waistline and hips pretty hard! My version softens the blow by starting with non-fat milk and adding in 2% cheddar. Tangy goat cheese perks up the flavor of the lower fat cheese.

Serves 8

Ingredients

1 pound whole grain pasta
2 tablespoons olive oil 
2 cloves are garlic, minced
2 tablespoons flour 
2 cup non-fat, skim milk
2 cups 2% cheddar (about 8 oz), grated 
1/4 cup reduced fat goat cheese
1/4 teaspoon salt 
½ teaspoon garlic powder
1/8 teaspoon paprika 
1/8 teaspoon black pepper 
2 6-ounce chicken breasts, cooked, cubed (optional)

Directions

Fill a large stockpot with water and bring to a boil. Cook the pasta according to the package instructions. Drain and set aside. Heat a large skillet with the olive oil over medium heat. When the oil is hot, add the garlic and cook 1 to 2 minutes, stirring often until the garlic is golden. Add the flour, reduce the heat to medium. Cook 1 to 2 minutes stirring constantly until mixture resembles a thick paste.

Whisk in the milk and cook 3 to 4 minutes until the mixture begins to thicken. Stir in both cheeses, salt, garlic powder, paprika, and pepper. Mix until cheese is smooth and melted. Stir in the macaroni and chicken if using. Serve immediately.

Download Recipe

Other Budget Meals

With the growing cost of groceries, many families are concerned that feeding their family healthy meals can be a balancing game between choosing nutritious food and maintaining their budget. So why not cook your comfort favorites the skinny way and save on grocery bills in the process? Watch Jennifer’s Budget Meals segment on ABC’s Eyewitness News, highlighting the recipes below.

• Tacos
• Cream of Tomato
• Turkey Bolognese

Related Articles

• Healthy Budget Meals
• Cream of Tomato
• Turkey Bolognese
• Tacos