Baked Macaroni & CheeseMain Dish, Side Dishes & Soups,
This rich and creamy version of a favorite comfort food will bring you straight back to your childhood, but in a much healthier way!
One of my favorite dishes growing up was macaroni and cheese. Yes, I’m talking about the kind straight from the blue box. Now, looking at the ingredient list on that little blue box makes me seriously wonder what I was eating all those years! It’s scary to think what is actually in food these days when you can’t even pronounce more than half of the ingredients. I created a rich and creamy version of this comfort food that will bring you straight back to your childhood, but in a much healthier way! The protein and fiber in this dish will keep you feeling satisfied without all of the empty calories and artificial ingredients!
Recipe exclusively created for Idaho® Spuds™ by DashingDish.com.
- 1 cup Idaho® Spuds™ Classic Flakes
- 1/2 cup Water
- 2 cups Dry Elbow macaroni noodles
- 1 Egg
- 1 1/4 cup Low fat milk (or milk substitute)
- 1/4 tsp Garlic powder
- 1/8 tsp Mustard powder (or 1/2 tsp mustard)
- Pinch Salt and black pepper (or to taste)
- 3/4 cup Grated reduced fat sharp cheddar
- 2 tbs Grated Parmesan cheese
- 1/8 cup Low fat cottage cheese (or 1 oz 1/3 less fat cream cheese)
- Optional Toppings: 1/4 cup whole wheat or panko bread crumbs mixed with 1/4 cup grated parmesan cheese
- Preheat oven to 425 degrees. Spray 8 individual baking dishes (I used individual ramekins, but you could also use one large baking dish), with non-stick cooking spray. Place baking dishes on a large baking pan (for easy removal from the oven).
- Bring a large pot of salted water to a boil. Cook pasta until just tender (about 6-8 minutes). Drain pasta and set aside.
- In a medium microwave-safe bowl whisk together the potato spuds, 1/2 cup milk and 1/2 cup water. Microwave for 3 minutes and stir until creamy.
- In a small bowl, whisk together the egg, 3/4 cup milk, mustard powder, garlic powder, and salt and pepper. In the pot used to cook the noodles, which should now empty, pour the egg mixture and cheeses in. Cook cheese and egg mixture over medium heat, whisking constantly, until the cheese melts and the sauce begins to thicken, (about 2-3 minutes). Turn off the heat.
- Add the mashed potato mixture to the cheese sauce in the pot and stir until smooth. Add an additional 1/2 cup milk and stir. Add the pasta to the sauce and stir once more, and season with additional salt and pepper if desired.
- Divide the macaroni between the baking dishes, (or pour into one large baking dish). Sprinkle the bread crumbs and parmesan evenly over each dish if desired.
- Bake macaroni for 15-20 minutes, or until bread crumbs and parmesan becomes golden brown.