What is it about boxed macaroni and cheese? No matter how many gourmet, grown-up macaroni and cheeses I’ve eaten, cooked, and enjoyed, I still like the boxed kind too. I don’t think I’ll ever outgrow this stuff.
I’ve had some cottage cheese sitting in my fridge I’ve been trying to get rid of, so I went searching for recipes when I came across a healthier boxed macaroni and cheese on A Duck’s Oven. The recipe uses cottage cheese as a substitute for the margarine and milk.
With the substitution, you eliminate 304 calories and 44.4 grams of fat from the box.
The taste is lighter than the regular version and you do feel like you’re eating a healthier version, though it still tastes good. I was hoping the cottage cheese would somehow dissolve, but the chunks still remain which isn’t so pretty to look at. I wasn’t too impressed when I first had it but after doing the math, I would gladly do the lighter recipe again next time I have a hankering for boxed macaroni and cheese.
Healthier Boxed Macaroni and Cheese
1 box Kraft macaroni and cheese
1/2 cup lowfat cottage cheese
Boil macaroni noodles until desired doneness. Drain noodles and pour noodles back into the pot. Add in cheese mix and cottage cheese and mix until the cheese mix is dissolved. Serve immediately.
Slightly Adapted from A Duck's Oven