EatingWell's Jessie Price shows you how to make a healthy macaroni and cheese recipe. This no-bake macaroni and cheese recipe has added vegetables and is made with whole-wheat pasta to boost fiber. The healthy cooking techniques she shares can also be used in your favorite cheesy pasta recipes.
Hi, I'm Jessie. I'm here in the EatingWell Test Kitchen and today I'm going to show you how to make cheesy dishes with less cheese. So that means less saturated fat and less calories, but they're going to have all of the flavor. I'm making an easy no-bake mac and cheese. I already have whole-wheat pasta boiling. I'm using this instead of white pasta because it has double the fiber. Once that's almost done, add in frozen chopped broccoli. It has vitamins A, C and K plus fiber. But you can add whatever frozen veggies your kids will eat. Stir that in there and let it cook at the end. Then I make a low-fat sauce with low-fat milk that's simmering. I make up a slurry with more milk, flour, salt, pepper and garlic powder. I whisk that together and then I whisk it into my simmering milk. And keep whisking until it thickens and starts bubbling, so that should be about two to three minutes. I remove it from the heat. And then I whisk in extra-sharp Cheddar cheese and real aged Italian Parmesan. Now this is the trick. I use bold-flavored cheeses and then you can use less of them but still have big flavor. And then this final secret ingredient: here is Dijon mustard, just a little bit of it. But the tang and the bite of the mustard really bring out those cheesy flavors. So once I'm done whisking that into the sauce, I add in my pasta and my broccoli and stir it all together. And, voila, it's finished. This dish has half the calories and a third of the saturated fat per serving of a traditional version, but it's got all the flavor. For this recipe and more delicious Mac and cheese recipes come to eatingwell.com.