Mac and Cheese, with a Conscience!

I often crave a favorite meal or dish and immediately nix the idea once the thought of calories and saturated fats associated with my most loved hearty foods sets in.  Searching high and low, I have managed to find better-for-you alternatives to some delicious classics and savory cravings. 

Because very soon we'll be grilling and entertaining outside, I decided to test a popular classic, Macaroni and Cheese.  Three years ago, I found a reduced fat version (with added fiber too!) in my Rachael Ray Everyday magazine, and haven't stopped baking it since!  I think this recipe packs plenty of taste to satisfy the craving for the cheesy deliciousness, but it contains a fraction of the calories found in traditional recipes.  Add the broccoli (I don't always add it), and you add a serving of vegetables and all of the benefits that come with it. 

Next time you're invited to a summer picnic or barbeque, bring this dish and just wait for the compliments to follow!

Baked Macaroni and Cheddar
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2-1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3-1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs

From  Racheal Ray Everyday, rachaelraymag.com

Directions:

1. Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
2. Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
3. Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
4. In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

Enjoy!

Cheers!
Ana