I love macaroni and cheese. It is one of my favorite meals and I never pass up an opportunity to indulge in this cheesy treat. I’m a Kraft girl through and through and I usually prefer it over homemade, isn’t that crazy? With that being said, I know it is not the most healthy or healthy at all. I wanted to try and make a macaroni and cheese that was both delicious and less naughty than it’s counterpart from a box. Macaroni and cheese has three basic parts; a roux, a sauce, and pasta. Simple!
The Roux
I’ve been loving this dairy free non GMO butter. It tastes so much better than regular stick butter and is a lot better for you. I combined this with coconut flour instead of regular flour to make a roux for my sauce. When making a roux it’s important not to burn it. Just let it cook until it starts to turn a golden brown. Next you would add the liquid. Homemade macaroni and cheese is typically made with whole milk and cream. Two things I knew I couldn't use. I bet you can guess right what my mind went to! Coconut milk! Believe me when I say that you can not, I repeat you can not taste the coconut in this cheese sauce. It’s like the flavor gets cooked away, so please do not be nervous or hesitant to use this as a milk substitute.
The Sauce
If you didn’t know, I adore cheese. If I could eat it everyday for breakfast, lunch, and dinner I would! Since I’m currently cutting cheese out of my diet, I’m writing this post daydreaming of all the cheeses (LOL). Cheese has a lot of fat and calories. I knew I had to find the cheeses that had some nutritional value and could be a benefit to a healthy diet.
Here are my findings on the cheeses that are the best to eat:
Feta - Only 75 calories per ounce and low in fat. This is a great choice for those who are sensitive to lactose because it is made with goat’s milk.
Goat Cheese - Low calorie, similar to feta, but it is also packed with 5 grams of protein per ounce. This is great on salad and pizza - yum!
Cottage Cheese - 16 grams of protein in ½ a cup? I’ve never been a fan of cottage cheese but I think I might give it a second chance after learning this!
Provolone - Just one ounce of this cheese provides 21% of your daily dose of calcium - wow!
Ricotta - This is a low calorie cheese all around. The part skim ricotta is quite similar in taste to the whole milk ricotta, however, both are low in calories.
Neufchatel - ⅓ the fat or regular cream cheese but literally has the same taste! I always buy this when looking for a cream cheese spread.
Parmesan - Only 112 calories per ounce and it has 8 grams of protein. Not only will it keep your taste buds happy, but it will keep your tummy satisfied.
I decided on parmesan and provolone because I thought these would work best when making a cheese sauce. I didn’t think that the others would melt as well and work as a sauce. I decided to use shredded parmesan and a shredded provolone/mozzarella blend. I chose the blend for two reasons. One, I couldn't find provolone by itself and two, if I couldn't find it alone, I knew it would be hard for my readers, - always thinking about you guys :) I’m so happy I used these two cheeses because the sauce ended up coming out so gooey and not too rich like it might if you were using a sharp cheddar.
I topped it with oats to give it a little crunch. This was a hit in my house. Jay doesn’t love macaroni and cheese but he couldn’t get enough of this stuff. He even took it to work the next day for lunch! If you’ve been following me for a while you know that my husband is a very picky eater. If he was asking for more, than you know this is a good recipe to try!
What are your favorite macaroni and cheese recipes? I’d love to hear from you! Happy eating!
*Cheese information from : Fitness Magazine*
Macaroni and Cheese
A healthier version of homemade macaroni and cheese. This lighter recipe will leave you full and satisfied.
Ingredients
- 2 tbsp butter
- 2 tbsp coconut flour
- 1 box veggie pasta
- 1 cup coconut milk
- 1/4 tsp paprika
- 1 1/4 cup shredded parmesan cheese
- 1 cup shredded mozzarella/provolone blend
- 2 tbsp oats
Instructions
1. Heat butter over medium heat. Stir in coconut flour and cook until browned. Whisk in milk and paprika. Let cook until roux thickens.2. Add the shredded cheeses. Whisk together until well combined and cheese is melted. The sauce will be thick. *If you like a thinner sauce, add more milk*3. Cook macaroni until aldente. Drain and set aside. Add the sauce mixture to the macaroni and put in large casserole dish. 4. Top with oats. Bake in oven at 350 for 20 minutes or until the top is browned.
Details
Prep time: Cook time: Total time: Yield: 
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