When I was a child, food was my world. Though I was a pretty healthy eater, one of my favorite staples was rich, creamy macaroni and cheese and fish sticks. I remember how many servings I would have, and how I never tired of that cheesy dish.
As I was feasting on a delectable white fish fillet the other night with steamed veggies, I got a sudden craving for mac and cheese. I discovered what I loved about that dish the most was the texture. And you don’t have to use fatty ingredients to create that same creamy texture. So, the next time you are craving some mac and cheese, or your kids are asking for it, try it the healthy way!
Healthy Mac and Cheese
8 oz. whole-grain elbow pasta
2 cups low-fat small-curd cottage cheese
1/2 cup canned pumpkin
1/4 cup shredded 2% sharp cheddar cheese (or soy)
1/2 cup whole wheat breadcrumbs
Preheat oven to 325 degrees. Fill a large pot with water and bring to a boil. Add pasta and cook until al dente, about 5 minutes. Drain and pour into a 11×7 inch glass pan. Puree cottage cheese and pumpkin. Add this mixture to the cheddar cheese and pasta and stir to combine. Top with bread crumbs and bake for 15 minutes or until the top is slightly browned and the cheese is melted.