Mac & cheese that's healthy and satisfying? Yes, it exists. This mac and cheese has such a light and creamy texture due to the goat cheese that you will never guess that it's under 300 calories per serving. I'm not making this up! With a side of my grandma's Pork Chops recipe, this will be a meal you will never forget and you don't have to feel guilty about having a second helping (and I guarantee you will).
The key to this mac & cheese is to prep all of your veggies and measure out your ingredients otherwise it will not fit in the 8x8" pan. You will also have to multi-task and have multiple things going at once, so read through the directions at least once to try to time everything correctly.
Ingredients:
1/2 lb (8 oz) medium shell pasta
1 1/2 cups small Brussels sprouts, halved (quartered if large. I bought frozen and defrosted but fresh is better)
1 fennel bulb, sliced into strips (I used half of a very large bulb)
1 tsp olive oil
2 tbsp butter
2 tbsp flour
1 cup heavy cream
1 cup chicken stock (substitute for vegetable to make it vegetarian)
2 cups frozen cauliflower
1 cup peppadew peppers (I could not find these anywhere so I substituted them for pickled cherry peppers. Super delicious and gave it a little kick)
6-8 oz crumbled goat cheese (I had two 4 oz containers)
1/2 cup or more Panko breadcrumbs
Directions:
Preheat oven to 400. Combine Brussels sprouts and sliced fennel bulb in a bowl and drizzle with olive oil. Spread them out onto a baking sheet and bake for 10-12 minutes or until they begin to brown. Keep the oven on once they are done. Bring a medium pot of water to a boil, add salt to taste, and cook shells according to packaged instructions. Once you put the water on for the pasta, start making your sauce by melting butter in a large saucepan and add flour, little by little, whisking until combined, about 1 minute. Slowly add in heavy cream and stock to mixture and continue whisking until combined. Bring cream mixture to a simmer and cook until it thickens and has a creamy texture, about 5-7 minutes. Don't forget to check your pasta! If it is al dente, drain and put it back in the pot you cooked it in and add a little bit of oil or butter so it doesn't stick, set aside. Turn heat to low and add in pasta, stirring until combined. Add in Brussels sprouts, fennel, cauliflower and peppers, then finally add in the goat cheese. Transfer contents to an 8x8" baking sheet, coat it in a layer of Panko breadcrumbs, and bake it for 10-12 minutes making sure the breadcrumbs don't burn.
Recipe and a break down of nutritional information can be found on Healthy Delicious