A couple weeks ago, I confessed to you and the entire Internet world my love of dietary fiber and digestive regularity. Some of you shared my excitement. While others are probably planning ways to avoid me at next year’s convention.
So I’m just going to put this on the table, tell me what you think: macaroni and cheese. Just imagine — you can get all the benefits of fiber while enjoying a tasty, low-fat version of this traditional cheese-laden comfort food!
Healthier Macaroni and Cheese
Adapted from a recipe by EverydayHealth
- 1 lb whole wheat elbow macaroni
- 1.5 cups fat-free evaporated milk
- 1 cup low-fat or fat-free cottage cheese
- 1/2 cup low-fat or fat-free ricotta cheese
- 1 cup cheese low-fat sharp cheddar (add more to taste, if desired)
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2 Tablespoons of USANA Fibergy® Plus*
- 1 tablespoon Italian bread crumbs
- 1 teaspoon Parmesan cheese (optional)
- Preheat the oven to 350 degrees.
- Cook elbow macaroni in salted water according to package directions.
- In a large saucepan, heat the evaporated milk over low heat. Add the ricotta, cottage and cheddar cheeses until they melt, stirring constantly.
- Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Stir in Fibergy Plus. Add the cooked pasta to the cheese sauce and mix well.
- Pour the mixture into a 2-quart casserole dish. Sprinkle with bread crumbs and Parmesan cheese, if desired. Bake the casserole for 15-20 minutes until bubbly and the top is browned.
Are you cooking with Fibergy Plus and using it in interesting ways? Tell me how in the comments section! We love creative ideas!
*Fibergy Plus is hydrophyllic so will thicken when combined with water. When cooking with Fibergy Plus, keep an eye on your dish to make sure it doesn’t thicken too much!
Eating well is an important part of being healthy. From the USANA Test Kitchen is a monthly column offering useful nutrition tips, as well as delicious, healthy recipes that use USANA products in creative ways.