Lower Calorie Mac & Cheese

We love mac and cheese for it's gooey, creamy, components, but this leads to a calorically dense dish. I asked myself if I still wanted mac and cheese except as a lower calorie option, how would I do it? Well, this version has 33% fewer carbs, 33% fewer calories, and 24% more protein per serving with all the cheesy goodness we know and love.

Nutrition Tables:

LOWER CALORIE

INGREDIENTS (3 servings)

  • 227 g (8 oz) Dry Chickpea Macaroni

  • Coarse Kosher Salt

  • 5 g (1 tsp) Spicy Brown Mustard

  • 112 g (4 oz) Low Fat Evaporated Milk

  • 56 g (2 oz) Low Moisture Mozzarella, shredded

  • 56 g (2 oz) Sharp Cheddar, shredded

  • 112 g (4 oz) American, small cubes

    • Other good melting cheeses: Gruyere, Monterey Jack, Young Cheddar, Mozzarella

Seasoned, toasted bread crumb topping

  • 14 g Pork Panko 'Bread' Crumb

  • A couple pinches Smoked Paprika

  • A couple pinches Garlic Powder

  • 20 cranks Black pepper

METHOD

  1. Preheat oven to 450 F.

  2. Add dry macaroni to a pot and cover with warm water until it just covers the pasta. Add a pinch of salt smaller than you normally would as the water will not be drained. Bring the water to a boil, while stirring the pasta occasionally to prevent the starches from gelling which will make the pasta stick. Boil until cooked through and most of the water is absorbed.

  3. Meanwhile, add the mustard and evaporated milk to a bowl. Whisk to combine. Sir in the cheeses.

  4. Turn the heat to low. Pour in the cheese mixture into the hot pasta and stir until the cheese is melted and has formed into a cohesive cheese sauce. If you want it creamier add more evaporated milk or cream, if you want it melty and stringing, add more cheese!

  5. Taste it. Add salt if needed, more mustard, or any spices you would like (garlic powder is a good one).

  6. Transfer to a cast iron pan or oven-safe baking dish. top with the seasoned bread crumbs. Place in the preheated oven and bake for 10 minutes. Serve and enjoy.

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RESTAURANT STYLE

INGREDIENTS (3 servings)

  • 227 g (8 oz) Dry Macaroni

  • Coarse Kosher Salt

  • 5 g Spicy Brown Mustard

  • 84 g (3 oz) Heavy Cream

  • 84 g (3 oz) Evaporated Milk

  • 42 g (3 tbsp) Butter, melted

  • 2 g (~1/2 tsp) cornstarch

  • 56 g (2 oz) Smoked Gouda, shredded

  • 56 g (2 oz) Sharp Cheddar, shredded

  • 112 g (4 oz) American, small cubes

    • Other good melting cheeses: Gruyere, Monterey Jack, Young Cheddar, Mozzarella

Seasoned, toasted bread crumb topping

  • 30 g Panko Bread Crumb

  • 1 tbsp Butter, melted

  • A couple pinches Smoked paprika

  • A couple pinches Garlic Powder

  • 20 cranks Black pepper

METHOD

  1. Preheat oven to 450 F.

  2. Add dry macaroni to a pot and cover with warm water until it just covers the pasta. Add a pinch of salt smaller than you normally would as the water will not be drained. Bring the water to a boil, while stirring the pasta occasionally to prevent the starches from gelling which will make the pasta stick. Boil until cooked through and most of the water is absorbed.

  3. Meanwhile, add the mustard, heavy cream, evaporated milk, melted butter, and cornstarch to a bowl. Whisk to combine. Sir in the cheeses.

  4. Turn the heat to low. Pour in the cheese mixture into the hot pasta and stir until the cheese is melted and has formed into a cohesive cheese sauce. If you want it creamier add more evaporated milk or cream, if you want it melty and stringing, add more cheese!

  5. Taste it. Add salt if needed, more mustard, or any spices you would like (garlic powder is a good one).

  6. Transfer to a cast iron pan or oven-safe baking dish. top with the seasoned bread crumbs. Place in the preheated oven and bake for 10 minutes. Serve and enjoy.

20190923-DSC02367.jpg


Ethan Chlebowski