My version of macaroni and cheese takes on a healthier profile with a few minor ingredient changes. Don’t worry, though, it’s still as creamy as the original and it’ll put those boxed mac and cheeses to shame. Olive oil, low fat milk and vegetable stock reduces fat, whole grain pasta increases fiber and peas add protein and vitamins.
Dr. Blake’s Top Tip: I love this Mac and Cheese because I make it dairy free and vegan; and it still has all of the flavor. Substitute vegan cheese and vegan butter, and you won’t miss any of the fun.
- Yield: 8 servings 1x
Ingredients
1 16-ounce box whole-grain elbow pasta
2 tablespoons all-purpose flour
1 tablespoon butter, or butter substitute
1 tablespoon extra-virgin olive oil
1 1/4 cups 1% milk
1 1/4 cups Low Sodium Vegetable Stock, see page xx
1/2 teaspoon low sodium hot sauce, or to taste
2 cups freshly grated cheddar cheese
1 10-ounce bag frozen peas
Instructions
- Bring a large pot of water to boil and add the pasta, stirring to prevent pasta from sticking together, cook for 2 minutes. Add the peas and cook until the pasta is al dente, about another 3-4 minutes, drain and set aside.
- Place the pot over medium-low heat and add butter and olive oil to melt. Add the flour and stir with a wooden spoon, making sure to reach the edges of the pot. Cook for 2 minutes, stirring frequently to prevent the roux from scorching.
- Increase heat to medium and gradually whisk in a few tablespoons of milk at a time, whisking until the milk is incorporated before adding more. Add the vegetable stock and simmer until the sauce thickens slightly, whisking occasionally, 5 minutes.
- Gradually add the cheese, whisking until melted. Add the pasta and peas to the cheese sauce, stir to combine and serve immediately.
