Fat-Free Mac and Cheese
June 14, 2009
Posted by on
I know the term is a contradiction in meaning, but let’s just say I’m taking my creative rights to an extreme.
The story behind this inspiration is fairly simple…I’ve recently started the weight watchers core diet (upon advice of my physician) and that seems to have reignited my desire to cook. I guess that’s because the nature of the diet is really “prepared food unfriendly”.
So, in honor of what hopefully will not become one of my failed attempts at commercial dieting, here is the first official “like-substance” tailored to the weight watchers core plan. Yay…
Even better than "The Cheesiest"
Beefy Veggie Cheesy Macaroni
- 1. 6oz whole wheat elbow macaroni (or whatever shape you want)
- 3/8 pound lean ground beef, pork or turkey breast (I used 3/4 cup “Smart Ground”)
- 6 oz fat-free shredded cheddar cheese
- 8 oz fat-free cottage cheese
- 6 oz fat-free sour cream
- 1/4 cup skim milk (I used 8th continent light original)
- 1/2 head broccoli, finely chopped
- 4 oz sliced mushrooms
- lots and lots of salt and pepper
→1. Preheat oven to 350 and spray a 8X8 or 9X9 baking dish with nonstick spray.
Cook the pasta, drain and set aside.
In a large pot, cook the ground beef until browned and drain (or, if you’re using the veggie stuff, just toss it in the pot at medium heat). Add the mushrooms and broccoli and cook until mushrooms are tender (4-5 minutes), stirring frequently.
Add all the dairy ingredients (cottage cheese, cheddar cheese, sour cream, and milk) to the pot and season to taste. Turn the heat down a little and just heat until it’s warm (DO NOT OVERHEAT OR THE SAUCE WILL END UP CRUMBLY).
Add the pasta and bake until bubbly (25-30 minutes). I baked it covered for the first half and uncovered for the second half, but watch it near the end to make sure it doesn’t burn.