Well, like I mentioned the last time I made mac and cheese, I'm messing with the recipe to try to make it better. Meaning, of course, more protein. I'm not that worried about the calories, to be honest. And actually, the last time I blogged about mac and cheese wasn't the last time I made it. I had a disastrous attempt at making crab mac and cheese a couple weeks ago. But we won't talk about that - gag!
So, I went back to my original good recipe and made a few changes. I added two grams of protein per serving and only 9 calories!
1 c. uncooked macaroni noodles
2 c. frozen cauliflower, prepared as directed on the package and grated
1 T butter
1 T flour
2 c. skim milk
salt and pepper to taste
a few drops of Tabasco
1 c. 2% shredded cheddar
2 c. regular shredded cheddar, divided
3 T sour cream (next time, I think I'll leave this out)
1/4 c egg beaters
the macaroni al dente (a minute or two less than it says on the
package). Rinse with cold water and allow to drain. Mix with
cauliflower in a large bowl and set aside. Make a roux with the butter
and flour (melt butter, whisk in the flour until it's smooth) and
slowly add the milk. Cook, stirring constantly, until the mixture
thickens slightly. Whisk in salt, pepper, and Tabasco. Add 2% cheddar and 1 c.
shredded cheddar, whisking until smooth. Pour cheese mixture over
noodle mixture and gently combine. Spread into prepared baking dish and
sprinkle remaining cup of cheese on top. Bake at 350 for 30 minutes or
until cheese is melted and edges are browned.
Whole recipe = 2050 cals, 128 fat, 136 carbs, 127 protein.
Makes 18 sleeve-friendly servings: 114 cal, 7 fat, 7.5 carbs, 7 protein