Hello friends! Want to win a $35 gift card from CSN where you can buy anything from nesting tables to bakeware, and more? If so…keep reading!
So if you’ve been following me on Twitter, you already knew this was coming, because I’ve been tweeting about this non-stop! Healthy macaroni and cheese?!?! Count me in! (Because healthy means I can eat MORE of it…right?)
Before I get started on the healthy recipe, let’s take a trip down memory lane to what inspired this recipe…
Remember my review of Cheeseology?
Oh yes you do.
It was GOOD. The mac and cheese was gooey, cheesy, and fattening, I’m sure. I could eat there everyday, but I don’t think my arteries would be very happy with me.
Ever since that visit, I’ve been thinking about how I could recreate that oooey gooey macaroni and cheese.
Maybe I could try to recreate my mom’s awesome macaroni and cheese! Hers is TO DIE FOR. It’s super cheesy, rich, and has a delicious ‘crust’ that only comes from baking it in the oven. Andy begs me to make it all the time! Maybe this would be my chance? But after talking to her about the recipe (you add how much Velveeta?) I knew that probably wouldn’t be any healthier than what I had at Cheeseology.
However, I’m a huge reader of healthy living blogs, and I spotted the perfect recipe on Meals & Moves – she borrowed the recipe from Oxygen Magazine, and now I’m borrowing it from her! It’s the gift that keeps on giving. 🙂
Let’s get started! Here’s what you need for healthy mac and cheese that’s so good, you’ll wanna slap your mama (but not MY mama, please!)
I slightly modified the recipe. I’ll post the original at the end of this post.
Black pepper, bread crumbs, pumpkin, cottage cheese, sea salt…
nutritional yeast, whole wheat macaroni…
and shredded cheese!
1. Cook 8 ounces of noodles (8 oz = about 2 cups dry), drain, and dump into a large bowl. Set aside.
2. Puree 2 cups of cottage cheese and 1/2 cup pumpkin in a food processor or blender. This will be the base of your cheese sauce! I know it sounds weird, but just roll with it.
Creamy! I had to add just a touch (about 1/4 teaspoon) of soy milk to get it moving. If you’re super adventurous, add some nutritional yeast. You won’t taste it, trust me! The nutritional stats are astounding.
3. Defrost your shrimp (shrimp is optional, of course!). I take mine right out of the freezer, put it into a bowl, and run cold water over it. That does the trick.
4. Melt a tiny bit of butter in a pan (I just used the pot I boiled the noodles in) and saute the shrimp until they’re just warm (if you’re not using pre-cooked shrimp like I did, cook the shrimp until they’re almost done). Season with salt and pepper.
Psst…instead of real butter, use this:
5. Now you’re ready to combine everything! Drain your shrimp and dump them into the bowl with the noodles.
Now add 3/4 cup of your shredded cheese.
8. Cover your dish with aluminum foil and place it in the oven for 15-20 minutes. Take the foil off during the last 3 or 4 minutes to get a crispy top!
This was a hit. Andy didn’t watch me make this (otherwise he probably wouldn’t have tried it!). He tried it and LOVED it. And so did I! You can’t taste the pumpkin, cottage cheese, or the nutritional yeast! Just cheesy, melty goodness. I can’t wait to make this again!
Here’s the original recipe for you. I bolded my additions.
8 oz whole wheat elbow macaroni (2 cups dry)
2 cups low fat cottage cheese
1/2 cup canned pumpkin
3/4 cup sharp cheddar
bread crumbs (enough to sprinkle…about 1/4 cup?)
salt and pepper
1 tablespoon nutritional yeast
1 bag frozen shrimp
I hope you all enjoy this recipe as much as I did! Let me know if you try it. 🙂
Now it’s time for my very first giveaway! CSN is giving away a $35 giftcard for one of my readers! For those of you not familiar with CSN, they’re an online retailer with over 200 stores where you can find anything from nesting tables to fitness equipment to cookware!
I’M GIVING YOU THREE CHANCES TO ENTER AND WIN! (Leave a separate comment for each!)
1. Leave me a comment telling me your favorite healthy recipe and why!
2. Email, tweet, Facebook, or link back on your blog telling others about this contest and leave me a comment telling me you’ve done so.
3. *Bonus entry!* Make this recipe and email me a picture of it! (stephanie [at]offtheeatenpathstl [dot]com)
Please note that you don’t have to do all three things to enter the contest; you can just do one thing if you’d like! But each item counts as a separate entry! Increase your chances of winning!
You have until Sunday, October 3rd at 11:59pm (CST) to enter! I’ll pick a winner on Monday morning.