Better-for-you Mac and Cheese

My whole family loves Kraft Macaroni and Cheese, the kind in the blue box, what Canadians call “Kraft Dinner”. In fact, when Chris and I were living together while I was in college, we pretty much lived on “mac-o-cheese”. We would make a box of it and eat the whole thing right out of the saucepan with two spoons. It was a special treat from our usual fare of ramen noodles.

We’ve passed on our love of Kraft Macaroni and Cheese to our boys, and before I was paying attention to how healthy our meals were, I would just serve them bowls of it with a glass of milk and call it dinner. But the other night, I don’t know if it was because I was so happy about the way the Turkey Pasta Salad turned out or what, but I knew I just had to try to make a healthier mac and cheese. At the grocery store, I found Kraft Deluxe Macaroni and Cheese Dinner , made with 2% milk. Instead of a powdered cheese packet, there’s a packet of cheese “sauce” that you squeeze over the pasta.

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My idea was that I would add vegetables to it to bulk it up and make it more filling. I had leftover raw carrots, broccoli and asparagus, so I chopped those up and cooked them for about 3 minutes in boiling water, just enough to soften them slightly. I scooped out about a cup and a half of the macaroni, squeezed on just a little cheese, and then added the veggies. I divided that between two bowls for Ryan and I. It was DELICIOUS.

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