MISSION: Homemade Mac and Cheese

My mission (and I do accept) is to change my homemade comfort food version of Mac and Cheese that my family LOVES into a healthified version. The mission will only be successful IF they do not notice a huge difference. I have already tried "Mac & Cheese" Quinoa. They liked it, but it was not the same. This serves about 6-8. I have teenage boys and like having left-overs for them so you could certainly tweak the amount.

Here is my old recipe:

• 1 & 1/2 pounds elbow macaroni- cooked
• 1 pound of cubed Velveeta 
• 4 oz. cubed cream cheese
• 2 cups Shredded Colby Jack cheese
• 2 cups milk
• Breadcrumbs- optional

Directions:

1. Preheat oven to 375. 
2. Cook elbow macaroni in large pot as directed on package. 
3. While draining water from the pasta, add milk, Velveeta, and cream cheese to the pot to melt on medium heat. Stir frequently to avoid burning. 
4. Stir in 1/2 of the shredded cheese mixture. 
5. When cheeses are mostly melted, return pasta to the pot and mix together. 
6. Spray 9X13 baking dish with non-stick cooking spray. Pour pasta into dish. Sprinkle remaining cheese on top. Sprinkle bread crumbs if desired. 
7. Heat in oven for 25-30 minutes or until cheese is fully melted. 

Directions:

1. Preheat oven to 350 degrees. 
2. Set cooked pasta aside. 
3. Combine cottage cheese, pumpkin, salt, and pepper together in blender or food processor until smooth. 
4. Mix with pasta. 
5. Mix in 3 cups cheese. 
6. Lightly spray a 9X13 baking dish with cooking spray. 
7. Transfer Mac & Cheese to baking dish. 
8. Sprinkle remaining cheese on top. 
9. Top with breadcrumbs if desired. 
10. Bake at 350 for 20-30 minutes until heated through and cheese is melted. 
11. Additional salt and pepper to taste.

Option #2
Homemade Mac & Cheese
(Modified from: Real Fit, Real Food Mom)

Ingredients:

• 1 & 1/2 lbs pasta- whole wheat, brown rice..., Cook as directed on package
• 4 Tbs organic butter
• 1/4 cup flour
• 1 & 3/4 cups milk
• 3 cups shredded cheddar cheese
• 1/2 tsp salt
• 1 Tbsp Dijon mustard, optional

Directions:

1. Preheat oven to 375.  
2. Set cooked pasta aside. 
3. Melt butter in large sauce pan. 
4. Once melted, gradually stir in flour, whisking until it begins to darken. 
5. Whisk in milk until mixture begins to thicken. 
6. Stir in salt, mustard, and 2 cups of cheese. 
7. Stir constantly until cheese starts to melt.
8. Once cheese starts to melt, mix together with cooked noodles. 
9. Spray 9X13 baking pan lightly with cooking spray. 
10. Transfer pasta to baking dish. 
11. Sprinkle remaining cheese on top. 
12. Bake at 375 for 25 minutes until heated through and cheese is melted. 

Option #3

• 1 & 1/2 pounds pasta- whole wheat, brown rice- cooked
• 1 cup Plain Greek yogurt, low fat, organic 
• 4 cups Shredded Cheddar cheese
• 1 cups milk
• 4 Tbsp flour.
• 1 tsp salt
• 1/4 tsp pepper
• Breadcrumbs- optional

Directions:

1. Preheat oven to 375. 
2. Cook pasta in large pot as directed on package. 
3. While draining water from the pasta, add milk, yogurt, 3 cups of cheese, salt, and pepper to the pot to melt on medium heat. Stir frequently to avoid burning. 
4. Whisk in 4 Tbsp flour to thicken slightly. 
5. When cheese is mostly melted, return pasta to the pot and mix together. 
6. Spray 9X13 baking dish with non-stick cooking spray. Pour pasta into dish. Sprinkle remaining cheese on top. Sprinkle bread crumbs if desired. 
7. Heat in oven for 25-30 minutes until heated through and cheese is fully melted.