trying

I am trying to prepare some healthier meals for our family these days, at least part of the time. Now that I have to cook almost everything from scratch to avoid garlic and onion due to food sensitivities, I've enjoyed experimenting more with my meal-planning anyway. (After all, we'd like to eat more than just pancakes and sandwiches!) For Christmas I received a subscription to Taste of Home's Healthy Cooking magazine. What a treasure of good and healthy ideas to put on the table! Here's a slimmed down version of a favorite: homemade macaroni and cheese! Be warned: this is not a low fat meal, but it is better than the usual version. A comparison: original homemade mac and cheese has 557 calories and 39 g of fat per serving. This has 394 calories and 18 g, so it is much better for you if you want to indulge!

Makeover Creamy Macaroni and Cheese
2 c. uncooked elbow macaroni (I used Perfect Balance whole grain elbow macaroni, which is a good-for-you version that tastes better than most whole grain pastas I've tried.)
1/4 c. butter, cubed
1/3 c. all-purpose flour
1 1/2 c. fat-free milk
1/4 c. reduced-sodium chicken broth
1 c. (8 oz.) fat-free sour cream
1/2 lb. reduced-fat process cheese (Velveeta), cubed
1/4 c. grated Parmesan cheese (consider leaving this out if you are not a fan of Parmesan)
1/2 tsp. ground mustard
1/2 tsp. pepper
2 c. (8 oz.) shredded reduced-fat cheddar cheese

1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 min. or until thickened.
2. Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard, and pepper until smooth.
3. Drain macaroni; stir in cheddar cheese. Transfer to a 13x9 in. baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350 degrees for 35-40 min. or until bubbly.