Thursday, August 13, 2009

Lean Paula Deen: The Lady's Cheesy Mac

Who doesn't like mac n'cheese? I have yet to meet a person that doesn't appreciate a dish of pasta smothered in cheese! If they don't, it's probably not the taste they dislike, but it's the nutritional facts they aren't to keen on . If that sounds like you, then you might enjoy my healthy version of this once high-carb, high-fat, high-everything, yummy-in-your-tummy, make you feel good, "Queen of Comfort Foods"...macaroni and cheese!

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup milk, or equivalent in evaporated milk

Preheat the oven to 350 degrees. After the macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

4 cups cooked Whole Wheat elbow macaroni, drained
1 16 oz container of 1% Cottage Cheese
4 Egg Whites, beaten
1/2 cup Fat Free Sour Cream

1/2 teaspoon salt
1 cup 1% milk
16 oz 2% Velveeta cheese (cut into pieces

Follow the cooking directions for the original recipe, mixing all the ingredients with the "still-hot" pasta. If you choose, you can top the dish off with some 2% Cheddar cheese before popping it in the oven.

I love this dish! You can easily make it a meal by mixing in diced cooked chicken and broccoli. A comfort food that your health-conscious self can feel comfortable eating. ENJOY!!

NUTRITION FACTS (per serving): 385 calories;  10g fat;  41g carbohydrate;  36g protein;  3.5g fiber


  1. Hi Lindsay-
    I have copied your recipe for mac and cheese down on paper. This was the recipe that I was referring too! I am going to make your version
    (much lighter, thank you) and let you know!

    You have a very nice blog!

  2. Hi Lindsay- This evening for dinner, I prepared your mac and cheese recipe. Very good. I did make some slight revisions but, not all on purpose. Here goes: I used full fat Velveeta ( I bought the wrong one) and I did not use whole milk, instead of I used 2 whole eggs.

    You did a great job of lightening up this recipe. I am adopting your recipe and putting aside Ms. Paula's!



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