Its all about the 🧀
Its all about the Cheese. Who doesn’t love a good Mac and Cheese? During the holidays this is the one dish I always have to try, even if its just a bite or two. With so many different potentials for new and intriguing recipes here are two Thanksgiving dietary restricted versions sure to please even the non-restricted tummy.
Diabetic-Friendly Mac and Cheese for Thanksgiving
If you’re looking for a delicious, healthier version of classic mac and cheese to enjoy this Thanksgiving without spiking your blood sugar, this recipe is for you! With whole-grain pasta and a lighter cheese sauce, it’s a guilt-free way to enjoy the creamy goodness we all love.
Ingredients:
8 oz whole-grain elbow macaroni (or any preferred whole-grain pasta)
1 ½ cups shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
1 ½ cups unsweetened almond milk (or low-fat milk)
2 tbsp olive oil or butter
2 tbsp whole wheat flour
1 tsp garlic powder
½ tsp onion powder
½ tsp ground mustard (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta: Bring a large pot of water to a boil and cook the whole-grain macaroni according to the package directions. Once done, drain the pasta and set it aside.
Make the Cheese Sauce: In a medium saucepan, heat the olive oil or butter over medium heat. Add the flour and whisk for 1-2 minutes to make a roux (a thick paste).
Add the Milk: Slowly pour in the almond milk (or low-fat milk) while whisking continuously to prevent lumps. Continue cooking the sauce until it begins to thicken, about 3-4 minutes.
Add the Cheese and Seasoning: Stir in the shredded cheese, garlic powder, onion powder, ground mustard, salt, and pepper. Keep stirring until the cheese has fully melted and the sauce is smooth and creamy.
Combine with Pasta: Add the cooked pasta to the cheese sauce and mix well to coat the pasta evenly. If the sauce is too thick, you can add a splash more milk to reach your desired consistency.
Serve and Garnish: Spoon the mac and cheese into serving bowls and garnish with fresh chopped parsley for a festive touch. Enjoy this lighter, diabetic-friendly take on mac and cheese!
Tips:
Add Veggies: If you want to sneak in some extra veggies, try stirring in some steamed broccoli or cauliflower into the mac and cheese for added fiber and nutrients.
Cheese Options: Choose sharp cheddar or other aged cheeses to help with flavor, as they tend to have fewer carbs compared to milder cheeses.
Control Portions: Diabetic-friendly doesn’t mean you can’t indulge! Just keep an eye on portion sizes to manage carb intake.
Did you try any of the tips for this one or do you have any suggestions? Let us know in the comments.
Cholesterol-Friendly Mac and Cheese for Thanksgiving
This Thanksgiving, enjoy a lighter, heart-healthy mac and cheese that’s just as creamy and delicious as the classic version. Made with plant-based ingredients and healthier options, it’s a comforting, cholesterol-friendly dish everyone will love. Whether you're watching your cholesterol or just looking for a lighter take, this mac and cheese is sure to be a hit at your holiday table!
Ingredients:
8 oz whole-grain elbow macaroni (or any whole-grain pasta)
1 ½ cups unsweetened almond milk (or any plant-based milk)
1 cup cauliflower florets (for extra creaminess and nutrition!)
1 tbsp olive oil
2 tbsp whole wheat flour
1 ½ cups reduced-fat shredded cheese (cheddar, mozzarella, or a blend)
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika (optional, for a little smoky flavor)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: 1 tbsp nutritional yeast (for a cheesy, vegan-friendly option)
Instructions:
Cook the Pasta: Bring a large pot of water to a boil and cook the whole-grain macaroni according to the package instructions. Once cooked, drain and set aside.
Prepare the Cauliflower: Steam the cauliflower florets until soft and tender, about 10 minutes. You can also boil them in water for 8-10 minutes if you don’t have a steamer. Once soft, blend the cauliflower in a blender or food processor until smooth.
Make the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the whole wheat flour and whisk for 1-2 minutes to make a light roux (this thickens your sauce).
Add the Milk: Gradually pour in the almond milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 3-4 minutes.
Mix in the Cauliflower: Stir in the smooth cauliflower puree and continue to cook until the sauce is velvety and creamy. Season with garlic powder, onion powder, smoked paprika, salt, and pepper to taste.
Add the Cheese: Reduce the heat to low and stir in the reduced-fat shredded cheese (and optional nutritional yeast). Stir until the cheese melts completely into the sauce.
Combine Pasta and Sauce: Add the cooked pasta into the cheese sauce and toss to coat evenly. If the sauce is too thick, add a splash of almond milk until you reach your desired consistency.
Serve and Garnish: Spoon the mac and cheese into bowls, sprinkle with freshly chopped parsley for a festive pop of color, and serve!
Fun Tips for This Cholesterol-Friendly Mac and Cheese:
Veggie Boost: Sneak in more veggies by mixing in some sautéed spinach, zucchini, or peas for extra nutrition.
Add a Crunch: For a crunchy topping, sprinkle a little whole-grain breadcrumbs over the mac and cheese before serving, or broil it for a few minutes to get a golden, crispy top.
Flavor Twist: If you like a little heat, try adding a pinch of cayenne pepper or some diced jalapeños to your sauce for a spicy kick.
Vegan Version: If you’re going completely plant-based, skip the cheese and opt for a dairy-free cheese or add a bit more nutritional yeast for that cheesy flavor.
Well folks that is all I have for today. Let me know which recipes are your favorite, if you liked them, or if you changed them up to give them your own personal twist. Enjoy and remember keep that smile smiling.