Mexi Mac n Cheese

I love mac ‘n’ cheese.

Well pretty much anything with cheese and you can sign me up :)

But unfortunately most mac ‘n’ cheese is not very diet-friendly.

We are talking butter, lots of lovely butter, add to that a ton of cheese, buttery breadcrumbs and bake it until everything is melty, gooey and ahhmazing.

Doesn’t that sound lovely?

But unfortunately just thinking about it and I went up in pants-size.

But this mac ‘n’ cheese is actually pretty light.

It’s still as fab as the full-fat version except you won’t want to run on the treadmill for an hour afterwards.

And it has a slight spicy kick that I definitely appreciate! As you might know I love anything and everything spicy :)

Mexi Mac ‘n’ Cheese

Servings: 2-4

Ingredients:

  • 2 cups skim milk
  • 2 cups macaroni shells
  • 1 tbsp light butter
  • 2 tbsp taco seasoning
  • 1 cup reduced-fat cheddar cheese, shredded

Directions:

  1. Rinse the shells under cold water for a second.
  2. In a saucepan combine the milk, shells and butter.
  3. Bring to a medium heat, but not a boil, stirring constantly.
  4. Once reached medium heat, turn to low and cook stirring occasionally until the mixture has thickened and the pasta is cooked al dente.
  5. Turn the heat off and add the cheese and taco seasoning.
  6. Stir until cheese is melted and serve :)

Source:

Baked Mashed Potatoes

This is one of the side dishes I made for Thanksgiving :)

Thanks Nicole for the beautiful baking dish :)

But you can enjoy it any day of the year!

It involves some of my favorite things: potatoes, butter, bacon, cream cheese and cheddar…

One of my favorite side dishes :)

And it couldn’t be easier to make!

And it’s a crowd pleaser- I mean is there anyone out there who doesn’t like mashed potatoes? I think not!

Baked Mashed Potatoes

Serves: 4-6

Ingredients:

  • 2 1/2 lbs russet potatoes, peeled and cubed
  • 1 cup milk
  • 3 tbsp butter
  • 2 oz cream cheese, cubed
  • 1 1/2 cups cheddar cheese
  • 1/4 tsp garlic powder
  • salt and pepper
  • 4 slices of bacon, cooked and crumbled

Directions: Put the cubed potatoes in a pot and cover with water and add a pinch of salt. Over medium-high heat, bring to a boil, then reduce to low and cook until fork-tender (10-15mins).

Preheat oven to 350F.

In a saucepan, combine the milk and butter and cook over medium heat until the butter is completely melted.

Drain the potatoes and mash in a bowl. Slowly add the butter mixture and stir to combine. Add 3/4 cup of cheddar cheese and let it melt. Stir in the garlic powder. Taste and add seasoning accordingly. Pour the potatoes in a cooking spray sprayed baking dish and top with remaining cheese. Top with crumbled bacon.

Bake for 30mins and serve immediately.