Description
Yes, your childhood favorite can be made healthy! And don’t forget the mini smokies for your Light and Healthy Chipotle Macaroni and Cheese, too!
Ingredients
Units
Scale
- 1 package (12 ounces) Whole Wheat Pasta
- 4 Tbsp Butter
- 4 Tbsp Flour
- 2 cloves Garlic, minced
- 1 cup Low-Sodium Chicken or Vegetable Broth
- 1 cup Milk, Non-Fat or Skim
- 1/2 cup Cheddar Cheese, shredded
- 1/2 cup Fontina Cheese, shredded
- 1/4 cup Parmesan, shredded
- 1 Tbsp Tabasco Chipotle Sauce
- Salt and pepper to taste
- 1 package (12 oz) Beef Mini Smokies
Instructions
- Pre-heat oven to 350 degrees.
- Cook pasta according to package directions in a large pot or dutch oven. Rinse quickly in cold water to stop the cooking process, drain and set aside.
- In the dutch oven over medium heat, heat butter until melted and starts to simmer over medium high heat. Add in garlic and coat in the butter until fragrant – about 30 seconds.
- Using a whisk, add in flour until a paste forms. Allow the roux to bubble and start to turn a light golden brown. Then very slowly – pour in the chicken stock constantly whisking the roux. Make sure the mixture is smooth.
- Add in the milk, whisking it in as well. Sprinkle in the various cheeses and stir in until melted. Whisk in the Chipotle sauce.
- Whisk in salt and pepper to taste. Add in pasta and toss to coat. Add beef mini Smokies into mac and cheese and stir in.
- Pour the macaroni and cheese into a baking dish, cover and bake for 25-30 minutes so smokies can heat thoroughly.
- Remove from oven, uncover and serve immediately and serve with additional shredded parmesan on top.