When my husband and I were still dating, my husband used to keep boxes of mac and cheese in his pantry. We cooked them when we felt like being lazy, and I actually enjoyed it. But then I had mac and cheese at a fancy restaurant and couldn't stop spooning in the rich creaminess even after I was completely stuffed. I went home and searched for the recipe. Lots of butter, tons of cheese... no wonder it's so good! We loved eating mac and cheese, but we also want to lead a healthy life.... Then my husband gave me a task: cook mac and cheese without butter, a healthier mac and cheese challenge.
Often, mac and cheese recipes start with making bechamel sauce with butter, flour and milk, then add cheese to it. Well, I can't use butter so no bechamel for me. Instead, I thickened the milk with cornstarch. Since the butter is one of the key ingredients for that rich flavor (everything is better with butter....am I right?), omitting it makes the dish much less tasteful. But don't worry. A little bit of Dijon mustard and a few pinches of spices do the trick. Adding asparagus is another way to make it healthy. Asparagus adds volume to the dish without a lot of calories. I like fusilli for my mac and cheese because the spiral holds the cheese sauce better than elbow macaroni. Finally, top with garlic flavored bread crumbs, and you have a plate of guiltless mac and cheese.