Ever wonder how basic macaroni and cheese could be healthier? Or tastier? Or just plain different? Get all three with this twist on the childhood classic.
Source: low-fat, low-cholesterol cookbook and brainstorming with Dad.
Grab your box of mac and cheese of choice plus a can of tuna, some milk and sour cream, and a vegetable of your choice. Notice that there’s no butter in this one.
Cook the noodles according to directions and drain.
Add sauce ingredients to the warm pan (keep pan on low for best results): 2 tablespoons of milk, 1/3 cup of sour cream, cheese packet, can of tuna (drained), and about half a cup of vegetable. I can see this working well with peas, carrots, mushrooms, or broccoli.
Stir well until mixed and warm. Add noddles back to pan and continue stirring until fully incorporated. Don’t be afraid of keeping the burner on low.
- Store-bought macaroni and cheese box
- 2 tablespoons milk (I used skim)
- 1/3 cup sour cream
- 1/2 cup frozen peas or vegetable of choice
- 1 can tuna in water, drained
Boil water and cook noodles according to box. Drain. Mix milk, sour cream, tuna, peas, and cheese sauce packet in pan on low heat until mixed. Add noodles to pan and mix thoroughly. Serve hot. Makes enough to serve 4 kids or 3 adults.
Note: I substituted the sour cream for butter without my husband’s permission and he noticed a difference in the taste immediately. I didn’t taste any difference, but I sure felt better about subbing 4 tablespoons butter for the reduced-fat sour cream. If you’re not ready to try such a drastic substitution, replace 2 tablespoons butter with 1/4 cup sour cream and adjust until the sauce is a desired creaminess.