I know there are about a zillion different versions of macaroni and cheese. I love it, but I don’t love how the full fat versions are tons of calories and lots of fat. I adapted this recipe from a Healthy Choice recipe I read in a magazine about 10 years ago. It’s the one I make the most, and you can adapt it to fit your families tastes.
- 2 tablespoons Soy Garden margarine
- 1/4 cup of white onion, chopped
- 3 cloves of garlic, chopped fine
- 7 ounces Jennie-O turkey ham
- 1/4 cup whole wheat flour
- 4 ounces uncooked whole wheat elbow macaroni
- 2 tsp. southwest mustard (or any kind of mustard you like)
- 3 cups skim milk
- 4 ounces sharp cheddar cheese
Grab a large pot, cook elbow macaroni according to directions, drain and set aside.
In another large pot melt the margarine, and add the onion and garlic and cook for a few minutes until tender. Add the flour and stir until it absorbs some of the margarine. Next, add the skim milk and cook for 10 minutes, stirring occasionally. Add the mustard, a little salt and pepper to taste. After the sauce has cooked for about 10 minutes, you can add the cheese, and cook on low heat until melted. The turkey ham is already cooked, so I just cut it up in cubes, add it to a 9×13 baking dish, add the cooked macaroni, and add the cheese sauce. Mix thoroughly and bake in a 350 degree oven for about 20 minutes, or until it’s nice a bubbly.
The only thing I might do differently next time is only adding 1 tablespoon of the margarine. I used Soy Balance because it looked healthier (no artificial ingredients) but when I looked at the nutritional info, for 1 tablespoon it was 100 calories and 11 grams of fat. So, just by adding that alone added 22 grams of fat to the recipe. Even so, I figured out that the recipe could be divided by 6. Each serving is 354 calories, 11 fat and 2 fiber. That pile of green beans is only 30 calories! It was a great dinner!