Wednesday, October 1, 2008

World’s Healthiest Macaroni and Cheese: I started with an Ellie Krieger recipe and then made some tweaks. Here’s my recipe:
1 lb whole wheat pasta
15oz canned pumpkin
2 cups skim milk
6oz reduced fat cheddar cheese, cubed
1/2 cup low fat cottage cheese
1/4 cup parmigiano-reggiano, shredded
1 tsp salt
1tsp mustard
black pepper (to taste)
1 tsp olive oil
2 Tb whole wheat bread crumbs
Preheat oven to 375 degrees and coat 9×13 baking dish with cooking spray
Cook pasta in a large pot of salted boiling water until “al dente” or about 8 minutes
In a large saucepan, combine pumpkin and milk until just about simmering
Remove from heat and add 2Tb parmigiano-reggiano, 6oz cheddar cheese, 1/2 cup cottage cheese, salt, pepper, and mustard – combine until sauce is smooth and melted
In a large bowl, combine cheese sauce and pasta
Transfer to the baking pan
In a small bowl, combine olive oil, bread crumbs, and 2Tb parmigiano-reggiano
Sprinkle crumb topping on top of macaroni
Bake for 20 minutes, then broil for 3 minutes (until top is brown and crispy)
Makes 8 servings (about 325 calories, 8.5 grams of fiber, 18 grams of protein per serving)

Whole Foods shopping trip: whole wheat pasta shells, low fat cottage cheese, parmigiano reggiano, canned pumpkin, luna bars, coconut cream pie lara bar, and cranberry-almond-white chocolate cookies. Yum!

My running shoes! Asics Nimbus. 200 miles and counting…


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