I am still on the hunt for an awesome (and preferably semi-healthy) mac & cheese recipe.  I found this version on Self.com and made a few adjustments.  You can view the original version here.

Makes about 7 servings.

2 cups skim milk
3 tablespoons light cream cheese
3 tablespoons whole-wheat flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 cup shredded cheddar
1 cup shredded Monterey Jack cheese
1/2 cup shredded Italian cheese mix
1 tablespoon hot sauce
4 cups whole-wheat shell pasta
3 cups shredded cooked white meat chicken
4 cups mixed frozen veggies (I used peas, broccoli, and carrots)

Cook pasta according to the directions on the package.  When there is approximately 1-2 minutes left add the frozen veggies so they can defrost and heat up.

Meanwhile, in a medium saucepan, combine milk, cream cheese, flour, pepper, and garlic powder. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and hot sauce until cheese melts.

In a bowl, toss pasta with veggies and chicken; pour cheese mixture over top; stir.  Enjoy!

12/9/2011 02:46:13 am

this looks amazing. thanks for sharing


12/9/2011 08:35:20 pm

Try adding dijon mustard. I know it probably isn't the most likely candidate for a good mac and cheese but it adds a bit of depth to the flavor and doesn't have a strong flavor once mixed into the cheese sauce. I always add it to mac and cheese with hot sauce too.


Leave a Reply.