I love mac and cheese, but always knew it wasn’t the healthiest option for me. So when I came across this recipe for a slightly healthier mac and cheese, I was all over it. You will need:
- Cheddar and Monterrey Jack Cheese
I modified this recipe from the get-go to match my low-cholesterol lifestyle a little bit more. So, for me, that meant whole grain pasta, a changing up of the veggies (partially because of what I had on hand), and using soy milk instead of the whole milk the recipe calls for. I know that affected my cooking times and results, so I wanted to be clear about the modifications I made.
That said, this recipe came together fairly easily. I love anything that can be made in one pot, so that added to my love of this recipe. Overall, I think this is a simple recipe to modify to suit your needs (like I did), and is a tasty take on a classic.
Will I make this again? I already did!