Broccoli Mac and Cheese Recipe that's Skinny, Healthier and Less Rich (2024)

FAQs

How do you thin out mac and cheese? ›

Side Note: Unlike its baked counterpart, stovetop macaroni and cheese is much easier to fix when too dry. If it looks too thick on the stovetop, splash in a few tablespoons of milk while still on the heat. Be careful to add a little at a time to avoid loosening the sauce too much or splitting it.

You most definitely can use water in place of milk in any pasta recipe including mac and cheese. It is how I make mine, in fact, and it is just as healthy and delicious. The thing is that it will make it not as creamy and perhaps less thick.

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

This can be done many different ways. Some of the most common is using Evaporated Milk, the Pasta Water, make a Mornay Sauce, or use American Cheese. Evaporated Milk relies on the high concentration of micelles (milk proteins) to keep the sauce smooth.

The best part about broccoli and cheese is that they both are very low in carbohydrates, which makes them an ideal ingredient for a keto diet. From Cottage Cheese to Parmesan Cheese, 5 Types of This Dairy Product That One Should Eat! Both broccoli and cheese are effective weight loss ingredients.

Are mac and cheese healthy, yes or no? Unfortunately, traditional mac and cheese tends to be unhealthy because it contains high amounts of saturated fats and sodium from butter, cheese, and milk. Additionally, it is calorie-dense and not ideal for those trying to lose weight.

Broccoli With Cheese Sauce (1 cup) contains 16g total carbs, 11.2g net carbs, 15.4g fat, 12.2g protein, and 242 calories.

Why is evaporated milk better for mac and cheese? ›

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

It will be richer and creamier. It's actually a very good substitute for regular milk. I've often used evaporated milk in mac&cheese which makes it better than milk. Both heavy cream and evaporated milk are much better in mashed potatoes, too!

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

You can thank James Hemings, the enslaved chef of Thomas Jefferson, for the mac and cheese on your table. The truth behind America's favorite cheesy pasta dish.

If you end up having too much liquid in your macaroni and cheese, bring the contents back to a boil and cook until the desired consistency.

You have to keep a cheese sauce warm in a pot of simmering water or it turns rubbery as it cools. This happens with the starch in any thickened sauce.

If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly. Now it is ready to enjoy!

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.