Mmmmm Macaroni and Cheese! So delicious but normally not considered very nutritious, until now. Tonight’s What's for Dinner? Wednesday meal adds in some veggies to the traditional version and cuts out a lot of the fat by reducing the amount of cheese (don’t worry, it will still be chessy just not overly so).
Here are your ingredients:
3 cups whole-grain elbow macaroni
1.5 tsp olive oil
1.5 tsp unsalted butter
1 small onion
3 oz extra-lean, uncured, roasted ham
2 oz mushrooms
4 oz peas
Salt + pepper
1 tbsp dijon mustard
2 cups skim milk
1 cup grated low-fat Swiss cheese
Step right up for your directions:
Step One: Cook your macaroni according to the package directions. While you wait for your large macaroni boiling pot to boil, proceed to step two. Once the macaroni is cooked, drain it and return it to its initial pot so it will stay warm enough to help melt that cheese.
Step Two: Grab a large saucepan (it will have to fit all of your collected ingredients) and begin to heat your olive oil and butter on medium-high heat. Add your onion and sauté it until it becomes soft and translucent (this will take about 2 minutes).
Step Three: The fun continues! Continue to add in your ingredients. Add the ham first and sauté it for 2 minutes. Next up, add those mushrooms and cook them until they have browned. Add in their new veggie friends, your peas, next. Keep stirring and add in a pinch of salt and pepper before adding the mustard and 1 cup of milk.
Step Four: Continue to slowly add the other cup of milk, stirring as you add and continuing to cook until the mix has slightly thickened.
Step Five: Almost ready to score some Mac n Cheese! Unite the cheese with its macaroni. Stir everything together until it’s combined and serve it with a smile.
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