As Fall approaches, we all crave some warm, delicious comfort food. Dishes like Macaroni and Cheese always top the list of requested dinners. I usually hesitate since it leaves a lot to be desired nutritionally, but I finally found some healthier versions both the kids and I can agree upon from the Daily Burn. Check them out here:
Here is my personal favorite with eggs!
Mac and Cheese Scrambled Eggs Recipe
Serves 6, Total time 20 minutes
2 large eggs 6 ounces nonfat evaporated milk 1/2 teaspoon hot sauce Salt to taste 1 teaspoon dry mustard 8 ounces whole-wheat elbow macaroni 3 cups egg whites 2 tablespoons unsalted butter 8 ounces reduced-fat sharp cheddar, shredded 6 slices turkey bacon
In a small bowl, whisk together the whole eggs, milk, hot sauce and mustard. Salt to taste. Set aside.
Bring 2 quarts of water to a boil in a large pot. Add the pasta and cook until al dente, about 7 minutes. Drain and set aside.
In a large non-stick skillet, scramble the egg whites until cooked through and opaque. Set aside.
Re-heat the pot to low and melt in the butter. Whisk in the sauce and cheese and stir constantly until creamy, about 3 minutes. Add pasta and eggs; toss to coat.
Place turkey bacon in a single layer on a paper towel-lined microwave-safe plate. Microwave on high until crispy, about 2 minutes.
Distribute the macaroni and eggs evenly among 6 bowls and crumble 1 strip of turkey bacon on top of each serving.