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Broccoli Mac and Cheese Recipe- A not so skinny version
Posted By Todd & Diane On August 22, 2012 @ 8:04 am In Pasta | Noodles,Recipes,Vegetables,Vegetarian Recipes | 31 Comments
Aside from a bowl of hot, brothy noodles, no other dish comforts me more than a bowl of mac and cheese. Since I developed my one pot stove top mac and cheese recipe, I’ve made it easier to stuff my face silly with cheesy-happiness. But to alleviate some of the calorie guilt of inhaling 3 bowls, I think of greens.
Oh yes, broccoli-greens-healthier-better-eat more. This sounds like a rational formula to eating Mac and cheese a few times a week. I love giving myself excuses for eating more by adding something, anything and always green. And green has always been one of my favorite colors as a kid so all this makes sense!
A skinny mac and cheese recipe by a skinny girl? Oh yes, I’m all for it. I feel healthier already. Gina’s recipe looked amazing with the chicken broth for less fat and lots of flavor. I’m loving it so much, I feel like I can run 4 laps around the track now.
Off I go into my kitchen make an inspired skinny mac an cheese. As I assemble my ingredients I notice I already lost the skinny battle.
Per Gina’s recipe, I don’t have any fat free chicken broth. Ok, so my version will be a little less skinny.
Oh wait, I don’t have skim milk. Maybe my version won’t be so skinny.
And I used more Parmesan cheese cause my brain doesn’t comprehend anything below one cup of Parmesan cheese. Now, let’s just forget the skinny.
Fine, alright, ok. My version isn’t so skinny anymore but it’s darn delicious and it’s got extra broccoli in it! Gina’s recipe is wonderful and for those of you who have a healthier stocked kitchen than I do, then her Skinny Mac and Cheese is for you.
For the rest of you, here’s my Not So Skinny broccoli Mac and cheese recipe.
cook mac pasta a little firm, al dente so that after baking, the texture is perfect
Yield: Serves 4-6
Total Time: 1 hour
Adapted from Gina's Skinny Broccoli Mac and Cheese. I used more parmesan cheese because I just love it to death. Try cooking the pasta a little al dente (firm) so that after baking in the oven, the pasta becomes the perfect bite and texture.
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