Monday, March 19, 2012

Not-so-skinny broc mac and cheez.

In the spirit of all things cheesy and delicious...and attempting (and failing) to stick to a healthier diet as opposed to my usual thisfoodhereonthecounterlooksgoodnomnomnom, I recreated-sortof-Gina's Skinny Broccoli Mac and Cheese.

See Gina's version here.

I lurv cheese, especially in partnership with mac, and I like that Gina put some veg into her recipe to round it out as a meal.

I, in typical Angie fashion, immediately started making my own substitutions to the recipe. I.e., I used some soy milk, margarine, and frozen broccoli instead of fresh. Mostly because that was what I had on hand and in my opinion that was close enough.

I should also confess that I used about twice the cheese as the recipe said, thus probably nullifying the "skinny" part of the recipe.

Saute up some onions in some buttah. And margarine. Buttah for flavah, margarine to round it out and avoid some calories. Although it was all for naught in the end. Also get your pasta cooking so it's ready to combine later.
Add flour to the pan and stir until flour is cooked a little, about 2 minutes. This makes your roux.
Add chicken stock and stir until thickened. If you wanted to go full vegetarian of course use vegetable stock here. I'm not too picky, and I buy chicken stock en masse at Costco so I always have it on hand.
Add your milk (cow or otherwise) to the pan and bring to a simmer.
In the meantime, in a bowl, combine bread crumbs, parmesan cheese, some thyme, and s & p for flavor. This equals your topping.
I used sharp cheddar, but you can use any cheese you like in your mac recipes. I prefer the sharp cheddar. I bought reduced fat, as Gina instructed, then used much more than was recommended. Stir it in slowly until it's all melty and combined.
After that it's just a bunch o'mixing stuff together. I used one bag of thawed frozen broccoli, I'm sure you could use fresh too but I am lazy. Mix in to cheesy goodness with your cooked pasta.
Transfer to a 9 x 13 in baking pan and spread it out.
Top with your bread crumb topping, and spritz a little cooking spray on top to help the crumbs get all nice and brown and crispy in the oven.
That's it! I didn't even get to take a post-bake picture because hubby and I gobbled it down the second it got out of the oven. Nom nom nom.


Good for leftovers too!!


Ingredients:

  • 12 oz high fiber elbows like Ronzoni Smart Taste
  • 1 tbsp butter
  • 1 tbsp margarine
  • 1/4 cup flour
  • 1/4 cup minced onion
  • 2 cups skim milk (I used soy milk)
  • 1 cup fat free chicken broth (vegetarians use vegetable broth)
  • about 4 cups shredded reduced fat sharp cheddar
  • salt and fresh pepper to taste
  • 12 oz broccoli florets (I used pre-cut bag)
  • 1/8 cup grated parmesan
  • 1/4 cup seasoned bread crumbs
  • cooking spray

No comments:

Post a Comment