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Macaroni and Cheese

Macaroni and cheese is a traditional comfort food favorite whether you're 6 or 60. As cold weather approaches, preparing a bubbling macaroni and cheese from scratch will guarantee smiles from family and friends. As great as traditional macaroni and cheese may taste, it's not great for your health! Loaded with cheese, butter and whole milk, this pasta dish quickly turns into a diet disaster. We've stepped up to this challenge and have given a typical macaroni and cheese a healthy face-lift. With a few simple changes by FoodFit's executive chef Bonnie Moore, we were able to cut almost 300 calories, slash the fat by 29 grams and reduce 20 grams of saturated fat! These changes created a healthier and still deliciously homey version.

Bonnie was able to make these changes by:

  • Reducing the amount of cheese used and replacing the fontina and Gruyere with Parmesan, which is naturally lower in fat
  • Using low fat milk instead of whole milk
  • Replacing the butter with olive oil

Main Ingredients
2 ounces butter
cup flour
1 cup milk
10 ounces cheddar cheese
4 ounces fontina
4 ounces Gruyere
pound macaroni noodles
1 cup breadcrumbs

Main Ingredients
2 tablespoons olive oil
2 tablespoons flour
1 cups non-fat milk
cup Parmesan cheese
pound macaroni noodles
cup cheddar cheese
cup breadcrumbs

   

Calories: 649
Total Fat: 39 g
Saturated Fat: 24 g
Protein: 32 g
Total Carbohydrates: 43 g
Cholesterol: 122 mg
Dietary Fiber: 1 g
Sodium: 1235 mg
Percent Calories from Fat: 54%
Percent Calories from Protein: 20%
Percent Calories from Carbohydrates: 27%

Calories: 367
Total Fat: 10 g
Saturated Fat: 4 g
Protein: 17 g
Total Carbohydrates: 51 g
Cholesterol: 13 mg
Dietary Fiber: 2 g
Sodium: 392 mg
Percent Calories from Fat: 25%
Percent Calories from Protein: 18%
Percent Calories from Carbohydrates: 57%

Click here to get the new recipe

 

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