I've been craving mac and cheese for days now, so I decided to make a healthier version. It didn't really turn out like mac and cheese, but it did taste very good. And it was so easy to make. BTW, I ate one serving as my meal.
Ingredients
6 oz. No Yolks egg noodles
3 cups Fresh broccoli florets (I used two crowns. You could also just use frozen.)
1 cup Kraft 2% milk reduced-fat sharp cheddar cheese
1/2 cup Fat-free half and half
1 can Petite diced tomatoes (I used the kind with basil, oregano and garlic, but whatever flavor you like would be fine.)
Cooking spray
Salt and pepper to taste
Cook the noodles according to the package directions. About halfway through, throw the broccoli into the same pot of boiling water. (You can cook it separately, but this is easier.) Drain noodles and broccoli. Return to pan and add diced tomatoes. In a small saucepan, heat the half and half on medium heat. Don't let it boil. Once it's hot, add 3/4 cup cheese. Reduce heat to low and stir with a whisk until creamy. Add salt and pepper. Spray a medium-sized casserole dish with cooking spray. Add noddle mixture and pour cheese sauce evenly on top. Sprinkle remaining cheese evenly on top. Bake at 375 degrees until cheese is melted (about 20 minutes). Makes 4 servings.
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