Baked macaroni & cheese is the quintessential comfort food. I think we all have memories of this baked casserole during our lives.
For me it was the crunchy topping that my grandma and mom always made for this and other casseroles.
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Rich and creamy this baked macaroni and cheese is deeply satisfying not only to our bodies but also to our souls. We tend to associate dishes like this with comforting memories and well they just bring out that inner ahhhhhhhh when we indulge.
So let’s take a few minutes to discuss how I make baked macaroni & cheese to be on plan with my Trim Healthy Mama journey.
What Noodles to Use
Many mama’s like to use Dreamfield’s Pasta while following THM. However there are those that prefer or need to be gluten free and this is where my Homemade Pasta Dough really shines.
This dough and my Low Carb Noodle Mix are both made with on plan ingredients and are Gluten Free.
I love that I can keep the Low Carb Noodle Mix in my pantry and it is ready to go and in about 15 minutes I have noodles prepped and ready for the cheese sauce in this recipe and others.
This little noodle press
has been one of the best investments that I have made in a long time and makes the process of noodle making less stressful.
Making The Cheese Sauce for Baked Macaroni & Cheese
As a child my grandma taught me to make cheese sauce with Velveta, yeah that doesn’t work for THM. But it is not hard to make a basic cheese sauce to use in this recipe for baked macaroni & cheese.
I add nutmeg to my cheese sauces occasionally to bring an added depth of flavor to them, it is totally optional but hey give it a try sometime and see if you like it.
Making Just Plain Old Mac & Cheese
You can also make this into regular mac and cheese in the pan. Just toss your noodles with the cheese sauce and boom you are done! Easy Peasy Quick & Cheesy… lol. you may want to adjust the amount of sauce so that it doesn’t drown the noodles though (extra sauce can be used as a cheese dip/sauce for veggies)
Baked Macaroni & Cheese As A Meal
Just toss in some shredded chicken and your choice of non starchie veggies and Yep it’s a family pleasing casserole that everyone will love.
I really hope that you enjoy this recipe as much as we do. Let me know in the comments how it goes!
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- Serves: 6
- Serving size: 1 cup
- Calories: 226
- Fat: 18g
- Carbohydrates: 7g
- Sodium: 605mg
- Fiber: 5g
- Protein: 14g
- Cholesterol: 116mg
- ⅔ cup Low Carb Noodle Mix
- 2 eggs
- ½ cup chicken broth
- ½ cup chicken broth
- ½ cup unsweetened almond milk
- ¼ cup unsalted butter
- 1½ cups mozzarella cheese, part skim milk (shredded)
- ½ cup cheddar cheese, shredded
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg (optional)
- ½ cup Mama's Bake & Fry Mix (optional)
- Make the noodle dough and chill in the refrigerator while you make the cheese sauce.
- Bring a large pot of salted water to a boil.
- In a small sauce pan heat the chicken broth, almond milk and butter until the butter is melted. Add the cheese and allow to melt, stirring until smooth.
- Add ground black pepper and nutmeg.
- Stir to combine.
- Press pasta into 1-2 inch noodles.
- Add noodles to water and cook for 1- 2 minutes
- Drain and add cheese sauce.
- Stir until noodles are coated in cheese sauce.
- Butter your baking dish
- Pour the noodle and cheese mixture into the casserole and bake for 15 minutes at 350 degrees or until golden.
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