I’ve been trying to hit the gym at least three times per week, so it’s essential to cook my meals ahead of time. One of my favorite things to make are baked pasta dishes because you can make many portions at once and it usually tastes better after a day or two in the fridge.
One of my comfort food favorites is macaroni and cheese, and my favorite healthier version of macaroni and cheese is from Men’s Health “Cook This Not That.”
Their recipe, which you can grab by clicking the link above, uses a lighter bechamel sauce instead of lots of butter and heavy cream to thicken things up. I used whole wheat pasta shells and whole wheat white flour to make the roux. The pasta is boiled and then combined with the cheese sauce.
Even though everything is already cooked, baking the mac and cheese really brings it all together. Finish off by browning the bread crumbs under the broiler. Each bite is creamy, crunchy, cheesy and delicious.
They serve their recipe as 6 servings; a 480 calorie slice. I split it into 8 servings to save some calories for about 440 calories per serving. Their recipe calls for prosciutto, but we had some bacon laying around and I threw it in. Next time, I’ll use the prosciutto to save calories, or swap that altogether for roasted chicken.
Easy on the wallet, good for you and it hits the spot! A win-win-win!