Mr. P usually isn’t too happy when I cook him “healthy” meals. So I often alternate between extremely healthy and finding ways to healthify his favorites. One of his favorite foods is Kraft’s macaroni and cheese.
Have you ever taken a look at the nutrition facts on the side of the box? Even I was shocked out at how unhealthy the boxed stuff is for you. I’m used to high calorie and fat foods tasting oily, heavy, etc. I never feel that way with boxed macaroni and cheese so I was really surprised at how much fat and calories are packed into the powder cheese mix. Recently I’ve been making it with a healthier substitute: low fat cottage cheese.
You ditch the milk and butter and replace it with pureed cottage cheese. The low fat cheese is healthier, but still produces a creamy, cheesy effect. So far no complaints from Mr. P. I think it tastes just as good as the original.
- 1 box Kraft macaroni and cheese
- 1/2 cup lowfat cottage cheese
- Blend cottage cheese in blender or food processor until smooth.
- Boil macaroni noodles until cooked. Drain noodles and pour noodles back into the pot. Add in 3/4 of the cheese mix and cottage cheese and stir until the cheese mix is dissolved. Serve immediately.