If you ever need fast comfort food, this is it. Today I made my quick and easy mac & cheese and it was ready in 20 minutes. With only four ingredients, it’s pretty hard to mess up, and I use low fat milk and cheese so I don’t feel guilty about enjoying this American classic. Plus I always serve it with a green vegetable on the side. Sometimes this simple mac & cheese becomes a side dish to some chicken and salad. Even though it’s a quick stovetop recipe, you can also bake it in the oven for a crispy top. Here’s how I do it:
While I prepare the recipe on the stove I preheat the oven to 375. Once the stovetop version is done I stir in some chopped & drained fresh tomato (this is optional) and I transfer it all to a greased 3-quart casserole dish. I top it with a cup of fresh breadcrumbs and bake for 20-25 minutes for a golden, crispy top. You make fresh breadcrumbs by processing a couple of slices of white or soft whole wheat bread in a food processor.
Whether you need a quick 20 minute recipe or you prefer a creamy mac & cheese with a crispy top, either way you’ll get a much healthier version of almost everyone’s favorite comfort food… macaroni and cheese. Click here for the recipe. – Jenny Jones
My sister is in town visiting from Canada so I made something quick and easy for dinner. Since we’re both grown up now, I made my grown up mac & cheese. It only takes 30 minutes so we had more time to hang out. You can add different vegetables but I stuck with my original combination of purple cauliflower, broccoli, spinach, and tomato. (here’s the recipe)
Then yesterday I made my giant breakfast cookies and besides breakfast, they came in handy as a snack during the day. Sis said she’s going to make them when she gets home. It’s probably the recipe I make the most because I know how important it is to eat fiber and these have 4 grams of fiber each! (here’s the recipe)
So that’s what I cooked today. …just sharing… – Jenny Jones
I LOVE this dish. I’ll say it again. I LOVE this dish!!! It’s easy to make, lower in fat than most, it has four vegetables (broccoli, cauliflower, spinach, and tomato) and everything is coated in a light creamy, cheesy sauce. It’s mac & cheese for grownups but don’t you think kids would like this too? If they’re picky, use white cauliflower and they’ll never even see it. It’s soft and blends right in with the pasta. If you make it, let me know if it passes the kid test.
It’s important to do all your prep first because everything cooks quickly. It won’t take long if you buy the already-cut vegetables but I cut all of the veggies myself and I also inspect the baby spinach for any bad leaves or thick stems, which I remove. The prep includes cutting the vegetables, checking over the spinach, shredding the cheese or slicing it really thin. Hey, you’ll be cutting the cheese!
Speaking of cheese, please don’t buy pre-shredded cheese. It has an additive and will never melt as well as a block of cheese and I always use reduced fat (I use Tilamook brand). With reduced fat cheese and 1% milk, and all these vegetables… somebody needs to make this today. And send me a picture to post. (YourPhotos@JennyCanCook.com).
This recipe is similar to my Quick & Easy Mac & Cheese but with less pasta and added vegetables but it’s still a quick and easy dinner. I wasn’t sure what to call it… veggie mac & cheese or mac & cheese with vegetables or maybe rainbow mac & cheese. I decided on “Grown Up” because we grownups know how important it is to eat vegetables at every meal. And if they’re surrounded by my delicious low fat mac & cheese, it’s a win-win. Click here for the recipe. – Jenny Jones