Lighten up an old classic

Traditionally, macaroni and cheese has around 1,000 calories per serving.  This quadruple digit number is made up of artery clogging, cholesterol-laden cheese, milk, and butter.  If mac n’ cheese to you was a blue box and orange “cheese” powder, all of those preservatives and sodium; we’ve got something better for you.  And no, it doesn’t involve using fat-free cheese which tastes like nothing more than salty plastic. 

Give the recipe below a try and let us know how it goes.

4 cups whole wheat pasta, cooked

1 tablespoon butter

1 tablespoon flour

1 1/2 cups skim milk

1/4 cup heavy cream

1 teaspoon corn starch

1/2 cup grated gruyere cheese

1/2 cup grated smoked cheddar cheese

1/2 cup low-fat parmesan cheese

4 oz brie cheese

1/8 teaspoon nutmeg

salt & pepper to taste

Preheat oven to 400.

Separate cooked pasta into 4 ramekins.

In a medium saucepan, melt butter and whisk in flour to create a roux. Once smooth, add in skim milk and heavy cream, continuing to stir until warm. Add in gruyere and cheddar cheese, stirring until smooth. If sauce it not think enough, whisk in cornstarch until desired consistency is reached. Stir in 1/4 cup parmesan and 2 oz of brie. Add in nutmeg and salt and pepper, if needed.

Pour cheese sauce over pasta in each ramekin. Top with remaining parmesan and brie. Bake for 15-20 minutes. Broil for 2 minutes to brown cheese on top.

Serve this up with some broiled fish filet sprinkled with lemon, parsley, and fresh black pepper.  Sounds like a meal!

Thanks to for the recipe


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