Creamy Stove Top Macaroni and Cheese with Southern Succotash

I am on a quest to make absolutely delicious yet healthy macaroni and cheese. This comfort food favorite is just too good to throw out of my life, yet each time I enjoy this treat I feel as if I need to go to the gym for 24 hours straight. And so let the quest begin. This is my second attempt and is certainly creamy and thick and delicious, but doesn't have the thick cheddar flavor that you get from the real stuff. So enjoy this dish - it certainly satisfies a mac and cheese craving without giving in to massive waistlines - but know that my quest will continue and the mac and cheese will keep getting better.

Also keep in mind that while this is healthier, it's still a cheese dish. Eat in moderation!

This week I paired the mac and cheese with cajun catfish and southern succotash for a truly soul-food filled meal. So open your windows, let a warm breeze in, kick off your shows, sit back, and enjoy this table full of (much healthier!) Southern style food.

Difficulty: 35 minutes
Time: easy
Cost: $14



Creamy Stove Top Macaroni and Cheese
Time: 30 minutes

Ingredients:
1 box whole wheat elbow macaroni
3 tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 1/4 c fat free milk
2 oz 1/3 less fat cream cheese (softened)
2 tsp dijon mustard
1 tsp Worcestshire sauce
1 garlic clove, minced
1 1/4 c shredded low-fat sharp cheddar cheese

(this recipe is based upon a similar one from Cooking Light)

Cook your elbow macaroni according to the instructions on the box. You'll want to combine all of this at the end when everything is hot, so get started on the rest of the cooking as soon as you toss your macaroni into the pot. When it's finished, drain and keep hot and to the side until it is needed.

In the meantime, mix the flour, salt, and pepper together in a large pot over medium-high heat. Add the milk, whisking constantly, until the flour mixture and milk are well-blended together.

Continue to stir and drop the cream cheese in small spoon-sized drops into the pan. Stir occasionally and bring to a boil. Then reduce to a simmer, stir occasionally, and simmer for 2-3 minutes or until cream cheese is fully melted and evenly incorporated. At this point the mixture should be fairly thick.

Stir in the mustard, Worcestshire sauce, and garlic and saute for another minute. Then remove from the heat and immediately stir in the cheddar cheese until it melts. Add the hot macaroni and mix well. Enjoy right away!

Southern Succotash
Time: 20 minutes

The beauty of this dish is that you can throw nearly anything into it that you want! I am listing one version below but experiment with different veggies (okra?), different beans, and more! Post in the comments if there is something you really recommend.

Ingredients:
3 corn on the cob
1 tsp olive oil
3 tbsp shallots, diced
2 garlic cloves, minced
1 c mushrooms, sliced
1 c cherry tomatoes, halved
1/2 tsp black pepper
1/2 tsp oregano

Cook your corn on the cob in some form, whether by microwaving or grilling. Then cut off the kernels and you should have about 1 1/2 cups of kernels.

Heat a pan over medium high heat. Add the olive oil once the pan is hot and let that heat. Then, add the shallots and garlic. Saute for 3-4 minutes, stirring frequently. Add the mushrooms and continue to saute for another 4-5 minutes or until the mushrooms begin to wilt. Stir occasionally to keep from burning.

Add the corn kernels, cherry tomatoes, black pepper, and oregano. Saute another 3-4 minutes or until thoroughly heated.