To say I have a weakness for mac and cheese would be an understatement. As a picky eater, I grew up on the stuff along with PB and J. It's a wonderful comfort food, perfect for Sunday evening or when you're feeling under the weather.
I grew up with Kraft Macaroni and Cheese, but now that I can actually read labels, I won't touch the stuff. Enriched macaroni product just doesn't do it for me anymore.
I'm a huge fan of Annie's Shells & Real Aged Cheddar. Her mac and cheese is made with organic semolina pasta shells from durum wheat. Plus it's made with real cheese instead of cheese sauce mix.
Want to see how I make it even healthier? Then read more
On the box, it says that there are two and a half servings per container, but that's a really tiny serving (I think). I usually end up eating half the prepared batch and I add tons of broccoli too which ups the amount of calcium. Just cut up a cup (or more) of broccoli, and when the pasta has a minute left to cook throw it in the boiling water. Then after a minute, drain the water out, add the cheese mix and milk, stir and enjoy.
This mac and cheese is creamy, smooth and delicious. The cheesy flavor isn't very strong, so sometimes I even add a little extra shredded cheddar on top. The sodium content seems a little high, but since we can have 2,300 mg a day, it's really not that bad.
Fit's Tips: This tastes great with cooked carrots, cauliflower, zucchini, mushrooms, and corn too. Experiment with all your favorite veggies and this familiar meal just got healthier.