Favorite recipes for healthy mac 'n cheese that DOESN'T come out of a box... and that will fool...

[heymama1plus1]

I've gotten into the bad habit of cooking the stuff out of the box for lunch on those hectic days.  I do serve it as more of a side dish next to a big portion of steamed veg, but I don't think that counteracts all the naughtiness in the noodles.

So looking for a healthier version that's still quick, but tasty and not full of chemicals.  High fat is A-OK with me; don't care for low fat dairy stuff.  

Other than the obvious (using WW noodles) what else you got?  Tried just shredding cheddar on buttered noodles but it's not the same, creamy texture they like.

Thanks!

[SpuglyRoo]

You have to make a sauce if you want it to be  creamy instead of just stringy melted cheese.  It shouldn't be too difficult, if you aren't concerned with high fat something like this might work:

Cook your noodles, let them drain (about 2-3 cups dry)

To their empty pot add:

1 cup heavy cream (or 1 12-oz can evaporated milk + 2 TB butter , if you use regular milk it will probably be on the thin side)

12 oz sharp cheddar (or a mix of cheeses equaling the same amount)

2 eggs, slightly beaten

1 tsp dry mustard powder

1/2 tsp onion powder

3/4 tsp salt

1/2 tsp pepper

Cook over low heat stirring constantly until it just starts to simmer and everything has melted and started to thicken.  Don't let the sauce get above a simmer or it may start to separate.  Keep cooking and stirring until it is at your desired thickness and then toss the cooked macaroni back in. 

[cristeen]

Quickest and most basic is to make a simple white sauce w a roux and stir in your cheese. 2 tbs butter, 2 Tbs flour, cooked for a minute or two, 1- 1/2ish c of milk, cooked until thick, and then just stir in as much cheese as you like... I like to use a blend of cheeses or else it tastes one-dimensional. A sharp cheddar, a med cheddar, a pepper jack if you like spice, just a Tbs or two of blue, my fave addition is a mustard cheddar, the mustard is a great flavor w the cheese. You also need a fair bit of salt in the sauce to counteract all that pasta. Pour over a pound of cooked penne or spirals is my preference.

I also tend to stir veggies in because its more likely to be eaten covered in cheese.

If you can find quinoa pasta, thats a "healthier" choice, but IMO, if you're making mac & cheese you just kinda have to accept that its not the most healthy meal out there.

[tbone_kneegrabber]

i will use a box of butternut squash soup from trader joes as my "liquid" in my cheese sauce.  Sometimes I just stir in pureed squash/pumpkin/carrots etc into the sauce.  I always do a bechamel sauce (i.e. heat up some butter/oil with flour and then add liquid until thick).  

I also almost always bake my mac and cheese to make it extra delicious!

[Chamomile Girl]

In a small pot warm 1 cup hvy whip cream to 2 grated cups sharp cheddar. Add 4oz cream cheeze to thicken and some mustard for flavor. Whisk until you have a sauce.

Or, the college-food version: Butter the holy heck outta your pasta and coat liberally with parmesan cheese. Add enough cream to make it saucy. Stir well.

[mumkimum]

I prefer (to make, but also to eat) a southern mac & cheese (so no roux to make - instead you have a creamy custard base).  I pretty much make the recipe I gave, which is easily doubled or just make 2 smaller batches more often.  Sometimes I toss broccoli to cook with the pasta and have that in it (except dd1 now *hates* broccoli so won't eat it anymore if she has to pick that out ).  I add herbs to the breadcrumb mixture too.