The New Year's always brings along those resolutions....and I'm a resolution girl. I think there is only one year in the recent....or distant past that losing weight wasn't on my list, and that was only because I was ALREADY on a diet with the New Year began. It'll be there again. I have been pretending to TRY to eat healthier/lose weight for awhile now...and when I say "awhile"...I mean 18 or 19 years. Ha....oh well....goals are good. In recent days :cough years cough: one of my friends and I have been hanging out at some meetings with that as the end goal, that organization includes access to some recipe favorites that are lower caloried. I'd say names, but I think you can fill in the blanks, and I know 'they' aren't so happy about you sharing stuff other people have to pay for, but...I need to get my money's worth somehow, so I'll share one of the recipes I essentially BOUGHT...and it would probably be working too if I didn't insist on following up said recipe with cupcakes, cookies, and a general lack of self control from 8 am....well....'til about 7 am.
The whole point of this recipe is that you can still have your favorites things, just lighten them up a bit so you (and by 'you' I mean my alter ego) can still stay within a reasonable calorie range. The other point I'd like to make, you should ignore everything I say at all points, except this-this is a pretty good 'diet' recipe, without the weird diet after taste. I'll probably add a few more seasonings next time....more salts, maybe season all?... or something.
This recipe cuts the normal calories for this indulgent dish almost in half. And when I say 'normal'....I'm from the south where butter is a food group.
Baked Macaroni Instructions
Boil 12 oz of elbow noodles as instructed on the box. Drain.
Mix noodles and 1/2 c. fat free sour cream.
Heat 12 oz can of non-fat evaporated milk in a saucepan on the stove over medium heat. When small bubbles begin to form along the edges of the saucepan, add 8 ounces of low-fat cheddar cheese (watch in closely or the bottom with burn if it boils without your attention). Stir until melted, and then whisk an additional 2 minutes with a whisk on low.
To the cheese mix add:
Add 1 T Dijon Mustard, 1/4 t. salt, 1/4 t. pepper, 1/8 t. nutmeg.
Pour cheese mix over noodles, and stir.
Place macaroni mix into a casserole dish.
Mix 2 T of bread crumbs, and 2 T. shredded Parmesan cheese. Sprinkle over the top of the macaroni dish.
Bake at 350 for 30 minutes.
*I used Italian bread crumbs, b/c it's what I had on hand, but it added some different flavors with the seasoning, and I really liked the saltiness the Parmesan cheese brought to the dish.
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