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Chobani sent me some Greek yogurt to play around with and I’ve been having fun trying it in all sorts of recipes as a healthier substitute for coconut cream ( Smoked Red Curry Coconut Chicken), heavy cream (cream soups), and sour cream (dips).įor extra smokiness, I served some Smoked Avocado Salsa on the side, which the kids dolloped on top of their macaroni and cheese. This is a great trick that I’ve been using the last few weeks to make creamy sauces and soups without the fat, while adding protein to recipes. To add extra richness and creaminess to this mac n’ cheese, I used a mixture of non-fat Greek yogurt and a beaten egg, and stirred this into the sauce. Don’t get freaked out by the name…they should probably call it umami dust. Butter a 3-quart casserole dish set aside. In addition to having umami qualities, nutritional yeast is packed with B vitamins, and is naturally low in salt, so it’s a healthier alternative to Parmesan cheese. 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese 2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese 1 pound elbow macaroni Directions Preheat oven to 375☏. If you’re not familiar with nutritional yeast, it’s often used in vegan cooking as a substitute for Parmesan cheese. Second, I substituted nutritional yeast for the Parmesan cheese to add cheesy flavor (nutritional yeast has half the fat, 97% less sodium, and twice the protein of Parmesan cheese).
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First, I used more smoked Gouda cheese (one ounce per serving, which does add fat and calories but more flavor the original recipe only used half an ounce per serving). I did three things to amp up the flavor and creaminess of this mac ‘n cheese. So, I came up with a few alterations to the recipe to make this comfort food just that – cheesy, rich and creamy, but still with less fat and calories than the typical recipe.
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Sure enough, as I read through the reviews, there were a number of comments about the lack of cheesy flavor. The recipe also included spinach to the mac and cheese, which I knew would not pass muster with my kids (unless it’s a stir fry, my kids prefer their vegetables served separately). Scanning the recipe, there was very little cheese relative to most macaroni and cheese recipes, which is good from a health perspective, but I was concerned about the taste and whether or not the recipe would yield the ooey gooey rich cheesy taste and texture of an authentic macaroni and cheese. When I came across a recipe for a smoked Gouda macaroni and cheese on Cooking Light, I took a closer look to see whether or not this healthier version of mac n’ cheese would pass the test in our house. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.This Creamy Smoked Gouda Macaroni and Cheese is a lightened up version with Greek yogurt and a secret ingredient.Įver since I took a bite of Chef Plum’s Gouda Macaroni and Cheese with Smoked Avocado Salsa at the Culinary Exploration Workshop, and then again, at his Dinner Underground in Newtown, CT, I’ve been thinking about recreating a healthier version of this comfort food dish in my own kitchen. Our mission at SheKnows is to empower and inspire women, and we only feature products we think you’ll love as much as we do. You probably could cheat and use pre-shredded Cheddar (we won’t tell!) but either way, this recipe might just persuade you to leave the boxed stuff on the shelf.
MARTHA STEWART CREAMY STOVE TOP MAC AND CHEESE RECIPE PRO
(Yep, that means no pre-grated cheese allowed here! “Grate the cheese by hand! Pre-packaged cheese lacks the flavor of the real thing and often has stabilizers and additives,” senior food editor Lauryn Tyrell wrote on Stewart’s website.) Pro tip from Tyrell: You can make it easier by putting the blocks of cheese in the freezer for 5 minutes first. Honestly, the most arduous part of this meal might be grating the cheese. And it can be made in just 30 minutes? We call that a very good thing We might need that whole pot to ourselves. Our delicious secret is a blend of three cheeses and mustard powder for a subtle kick,” read the Instagram post.Ĭan we just take a moment to collect our thoughts after that glorious picture of mac n’ cheese heaven?! I mean, wow. If you’re ready to ditch the boxed versions, try our editor’s go-to recipe: It’s a streamlined take on the classic that’s on the table in just 30 minutes. A post shared by Martha Stewart a favorite, stovetop mac and cheese is comforting to eat and surprisingly easy to make.