Phase II Friendly Macaroni & Cheese?

iVillage Member
Registered: 10-20-2004
Phase II Friendly Macaroni & Cheese?
16
Fri, 05-06-2005 - 9:07pm
i've been wanting (i have small children) macaroni and cheese in the worst way. now, i'm not hungry and it's not an actual craving. but i make homemade mac and cheese for the kids and i used to eat it with them (and i wonder why i have to lose 30 lbs!). is there such a thing as whole wheat elbow macaroni?

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iVillage Member
Registered: 08-02-2004
Tue, 05-10-2005 - 1:32am
I have always used corn starch to make a roux and never had a problem with lumping. The original recipe called for flour. I changed it to corn starch.
iVillage Member
Registered: 09-14-2004
Wed, 05-11-2005 - 11:40am

I made mac and cheese recently. I am a huge Paula Deen fan so I used her recipe and just substituted it with SBD-friendly ingredients. My boyfriend even ate it and he is very picky about his mac and cheese!

The Lady's Cheesy Mac

4 cups cooked elbow macaroni, drained (use ww pasta or I have used Dreamfields/Barilla Plus, but I know they are "not the best choice")
2 cups grated cheddar cheese (I used light cheese, but ff would also work)
3 eggs, beaten
1/2 cup sour cream (again, I used light or ff)
4 tablespoons butter, cut into pieces (Smart Balance)
1/2 teaspoon salt
1 cup milk (ff)

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

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iVillage Member
Registered: 12-19-2002
Wed, 05-11-2005 - 3:12pm
V, have you ever been to Paula Deen's restaurant here in Savannah?
iVillage Member
Registered: 09-14-2004
Thu, 05-12-2005 - 9:39am

Maggie,

I have not been to Paula's restaurant yet but I am DYING to go! I visited Savannah only once and did not realize that her restaurant was there until it was too late to get reservations. But I will definitely have to go sometime. I love her show and often make her recipes (SBD-friendly for me but regular for guests).

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iVillage Member
Registered: 12-19-2002
Thu, 05-12-2005 - 4:00pm

V, after you eat in there, you won't want to eat for another 48 hours!

iVillage Member
Registered: 03-30-2003
Thu, 05-12-2005 - 5:05pm
My husband's a chef and he makes some of the best mac and cheese in the world, but he doesn't use bechemel. He uses several different kinds of cheeses: mozzarella, cheddar, parmesan, and jack (I think), egg(s) and cream. He mixes them all together and then adds the cooked macaroni and bakes it. Sometimes he even uses cream cheese. It's wonderful, which is part of the reason why I'm on SBD. You might want to try this approach with SBD-friendly ingredients and see if that works.

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