I’ve trained myself over the years to disregard recipes that contain cup after cup of processed dairy ingredients, but now that I’ve worked through some of my allergies, we use high quality dairy products sparingly and have no problems with it. So when my kids begged me for this popular dish, I decided to search for a healthy recipe I could use.
I ended up amending what I found still. It was a little different from the bright orange stuff we’re used to from the store, but overall, I was pleased with it. It got 7 stars out of 8 at my dinner table icon smile Healthy Mac N Cheese
4 cups uncooked medium, whole wheat (is pretty heavy) or mixed grain elbow macaroni
3 1/2 TB white wheat or unbleached flour
1 tsp sea salt
1/4 scant teaspoon black pepper
2 1/4 cups milk (I use rice)
1/4 cup (2 ounces) cream cheese
2 tsp Dijon mustard
1/2 tsp paprika powder
2 tsp Braggs Aminos
1 clove garlic, pressed
1 1/4 cups (5 ounces) mild cheddar cheese (I use raw)
1) Cook your pasta according to directions on the box.
2) Put milk in pan and stir in flour, salt & pepper with a whisk. Add cream cheese by spoonfuls and stir until smooth. Bring to a boil over medium high heat, then simmer over medium for 2 minutes.
3) Remove from heat and add mustard, paprika, Braggs & garlic. Stir for 2 minutes more.
4) Add cooked pasta to sauce and mix.
This dish pairs well with salad or steamed broccoli. I took my broccoli and put it in the pot with the leftover cheese sauce and stirred to make cheesy broccoli. Yum!