A Healthy Comfort Classic

I love cooking, I always have.  I think I might have a small addiction to cookbooks. . .

I found a new book that has been SO fun.  It's "Now eat This!" by Rocco Dispirito.  He has an awesome story that he tells in the cookbook.  Long story short, he was challenged by the producers of, my all time favorite show, "The Biggest Loser" to remake the contestants favorite foods, their absolute weaknesses.  They wanted him to make them healthier and still taste good.  He didn't think it could be done.  He took on the challenge ended up losing 30 pounds, getting into triathlons and writing a book dedicated to these recipes, and they REALLY are good!

This is one that my boys absolutely love.  I hadn't made it in a very, very long time because I just couldn't stomach feeding it to them in it's classic version.  The age old classic:

Macaroni and Cheese with a Crusty Crunch

Nonstick cooking spray

4 oz. whole-wheat elbow macaroni

1/2 Onion-Garlic Puree (recipe below)

1/2 tsp dry mustard

Pinch of cayenne pepper

1 C shredded reduced fat or fat free cheddar cheese

1/3 C nonfat Greek yogurt

Salt

1/4 C whole-wheat panko breadcrumbs (I can't find whole-wheat)

1/4 C grated Parmigiano-Reggiano cheese

Preheat the oven to 425.  Spray an 8x8-inch baking dish with cooking spray, and set it aside.

Bring a large pot of salted water to a boil.  Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

While the pasta is cooking, bring the Onion-Garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often.  Whisk in the cheddar until it has melted.  Remove the pan from the heat and whisk in the yogurt.

In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly.  Season with salt to taste.  Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top.  Top with the Parmigiano-Reggiano.

Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes.  Serve immediately.  

Onion-Garlic Puree

1 large Vidalia onion, roughly chopped

9 garlic cloves, roughly chopped

1/2 C water

Salt and freshly ground black pepper

Combine the onion, garlic, and water in a microwave-safe bowl.  Season with salt and pepper to taste.  Cover the bowl tightly with plastic wrap,and microwave on high for 10 minutes.

Pour the mixture into a blender and blend until it is completely smooth (I use a food processor).  Season with salt and pepper to taste, if desired.  Store in a covered container in the refrigerator for up to 72 hours. 

I put it with whatever veggies I have on hand at the time.  I did this with some steamed carrots, tossed in olive oil, a little bit of brown sugar, dry parsley flakes and a little bit of salt.