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Healthy Mac&Cheese

As every person from CT, Mia loves pasta, pizza and everything in between, so I figure I will try to make a healthier version of the traditional Italian dishes she loves.

Mac and cheese is anything but healthy, and in my personal opinion the ones that come in boxes aren't good for anybody. I prefer my food in their original form, and to me powder cheese is unthinkable.

There are many different recipes. Some of this recipes recommend that you make a Béchamel sauce with cheddar cheese, and in some others people use buttermilk, heavy cream and flour mixed with cheddar cheese. All of this ingredients are highly caloric, but to make it even more decadent they put breadcrumbs, butter and more cheese on top.

How can we make this dish "healthy"? Here is my take on a healthier version of the traditional Mac&Cheese.

What do you need?

1 Cup macaroni or any short pasta you like

1/2 Cup ricotta cheese

2 Scallions

4 Tbsp. Whole milk

4 Tbsp. Parmesan cheese

1 Tbsp. Crumble blue cheese

1/2 Tbsp. Butter

1/4 Tsp. Garlic (crushed)

Pepper to taste

What to do?

  1. Pre-heat the oven on broil

  2. Boil water in a medium pot with enough water to make sure the pasta doesn't stick together (4 cups)

  1. When the water is boiling, add salt

  2. Cook the pasta according to the cooking instructions on the package. I cooked my pasta 12 minutes and ensure is "al dente".

  3. While the pasta is cooking you can make the sause

  4. In a non-stick pan add the butter and soften the scallions

  5. After couple of minutes add the milk, the ricotta, 3 of the four spoons of the parmesan and the blue cheese

  6. Stir until the sauce start to boil and cook for four minutes

  7. Set the sauce aside and drain the pasta

  8. Deep the pasta on the cheese sauce and mix well

  9. Transfer the pasta to an oven-safe dish and top with the parmesan cheese left

  10. Broil for about 2 minutes or until browned (I skip this step for Mia's Mac&Cheese)

Voila!

Tips, variations & more:

  • You can add spinach, fish or even lobster

  • You can use breadcrumbs instead of parmesan cheese or both to make the crust crispier

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