- Use whole wheat pasta rather than white. Believe me, you won't notice the difference unless you really try.
- If you bake your macaroni and cheese make a wheat germ topping.
- Mix in veggies. Peas and broccoli both work well.
- Use soy milk or other substitutes.
- Mix in some tofu - it has the same texture as cheese and absorbs the flavor of the dish.
- Add seasonings like basil, chili powder and curry powder. The more flavor you get out of seasonings the less cheese you'll need.
Friday, December 01, 2006
Deconstructing Macaroni and Cheese
When I was growing up macaroni and cheese was the occasional quick lunch out of a box. It was fast and easy, and for some reason I liked it. (Studies show that the color orange makes people hungry. A cheesy marketing ploy by Kraft?) I still like macaroni and cheese, but not the kind I had growing up. I do occasionally buy the boxed kind, but only Annie's. It makes for a quick side dish. I prefer to make my macaroni and cheese from scratch. Here are a few adaptations that make it a little healthier than the white-flour-pasta and powdered cheese variety.