One of the most popular comfort foods of many people and a dish that is served on many social occasions/public holidays is delicious macaroni and cheese. Unless they are lactoser intolerant, most of us had a homemade or extraordinary version of this pasta and cheese combination. It is difficult to deny the guilty pleasure of eating it. The mixture of cheese, pasta, butter and sometimes is a side dish or even as a meal itself. It is quite a overdose for cheese, be it the fresh or processed guy. Obviously, it makes such high calories, fat and sodium.
A conservative portion, i.e. a cup of macaroni and cheese, has between 300 and 500 calories somewhere. Depending on the production of 5 to 40 grams, the fat content can be in a cup. Sodium usually falls between 600 and 1,200 calories per serving. There are milk -free and gluten -free options to be able to eat this dish.
If we wanted to make macaroni and cheese “healthier”, we can do the following …
First and foremost, it is critical to look at the size of the size. We could initially add vegetables instead of some of the pasta portions. Broccoli, cauliflower and peas go well into the court. Adding lean protein can also reduce pasta and cheese portions. Add slices and lean steak. If you only use half of the amount of cheese, the recipe and the replacement of the taste with herbs and spices require a good setting. The preparatory instructions on the box do not have to be precise and less milk and cheese can be used. The use of unsweetened almond milk instead of normal milk is another calorie -reducing tips. Wheat noodles or chickpea noodles are another good exchange. Xanthium rubber can help as a thickener instead of refined white flour, is a good replacement. Olive oil can be used instead of butter. You could even get rid of pasta completely and use broccoli/cauliflower instead.
We like to think of macaroni and cheese, and it might have been one of the first things that we could do as a child ourselves. We may only have the macaroni and cheese, which should be a “side” at social events because we did not like the main course. Macaroni and cheese are among those who are too good to be healthy for their food. We can always improve our decisions, only occasionally eat less healthy options and make our own food so that we can control all the ingredients. Foods, if they are viewed from a nutritional perspective, our flavor buds safe compared to our waist. Mac and cheese just make it a lot to please. There are low costs, can be produced in large quantities and is not difficult to serve/store. Next time try a healthier version and check whether you can accept the healthy macaroni and cheese challenge.
Features of macaroni and cheese with a hidden vegetable puree – journal of the Academy of Nutrition and Nutrition
opensiuc.lib.siu.edu/cgi/viewcontent.cgi?article=1466&context=uhp_theses
Vollkorn makaroni: flavors with sodium-reduced cheese sauce sciencedirect
Cheese consumption and multiple health results: a review of the roof and an updated meta-analysis of prospectious study PMC
Dr. Megan Johnson McCullough has a fitness studio in Oceanide Ca called Fit of every body. She received her doctorate in health and human performance, MA in Physical Education & Health Science, and is a NASM master and trainer. She is also a professional natural bodybuilder, fitness model, wellness coach and Afaa Group training Instructor. She also has 6 books on Amazon.
