Trading Up Downtown

This week’s Trade Up Recipe is from Angie! Angie writes:

I am the mother of 3 teenagers, married for 20 years. But also an executive for an international software company! (so … not a stay at home mom by any means!) I have always enjoyed cooking. Two of my kids are about to head off to college. While my son is entering essays into scholarship contests, my daughter pointed out there are more contests for amateur cooks and they would be far more fun. So … that’s how she and I started contests! I actually started a blog about it “Cooking for College”!

Angie made a number of great trade ups in the recipe, but her trade ups for the whipped cream and Alfredo sauce were huge improvements!

Original Recipe

Ingredients:

• 8 oz. Prince elbow macaroni (NuVal Score: 56)
• 1 can diced drained tomatoes
• 8 oz Philadelphia cream cheese (NuVal Score: 23)
• 1 ½ cups cubed Velveeta cheese (NuVal Score: 22)
• 3 Tbs butter
• ½ cup Hood Heavy Whipping Cream (NuVal Score: 3)
• ¾ tsp pepper
• ¼ tsp salt
• ¼ tsp cayenne pepper
• (optional-add in a diced green pepper or can of drained corn with sauce for an extra southwestern kick)
• ½-1 cup shredded cheese to top mac and cheese
• 1 package of cooked and crumbled Oscar Meyer Smoked Bacon to top pasta (NuVal Score: 7)
• ¼ cup Ragu Alfredo sauce (NuVal Score: 23)

Directions:

Preheat the oven to 375 degrees Fahrenheit.

Prepare the pasta according to directions.

In a large pot combine Velveeta cheese, cream cheese, heavy whipping cream, butter, tomatoes, Alfredo, salt, pepper and cayenne pepper. Stir on low heat until all cheese is melted. Then drain the pasta and add it to the cheese sauce. Mix well.

Then pour the Mac and cheese into  a large baking dish. Top with shredded cheese and bacon crumbles. Bake for 20 minutes on 375 or until cheese is melted.

Traded Up Recipe

Ingredients:

• 8 oz Barilla Plus Elbows (NuVal score: 91)
• 1 can diced drained tomatoes
• 8 oz Philadelphia Fat Free cream cheese (NuVal Score: 28)
• 1 ½ cups Kraft Fat-Free American cheese (NuVal Score: 26)
• 3 Tbs butter
• ½ cup Chobani Plain 0% Greek Yogurt (NuVal Score: 94)
• ¾ tsp pepper
• ¼ tsp salt
• ¼ tsp cayenne pepper
• (optional-add in a diced green pepper or can of drained corn with sauce for an extra southwestern kick)
• ½-1 cup shredded cheese to top mac and cheese
• 1 package of cooked and crumbled Butterball Turkey Bacon to top pasta (NuVal score: 20)
• ¼ cup Homemade Alfredo Sauce (recipe below)

Homemade Alfredo Sauce

• 1 1/2 cups warm water
• 1 cup + 4Tbsp Carnation powdered milk (NuVal Score: 91)
• ½ cup Nonfat Milk (NuVal Score: 91)
• ¼ cup + 2 Tbsp butter, melted
• 2 Tbsp King Arthur All Purpose Flour (NuVal Score: 67)
• 3/4 cup Kraft grated parmesan cheese (NuVal Score: 20)
• 1/2 tsp garlic salt

Directions:

Preheat the oven to 375 degrees Fahrenheit.

Prepare the pasta according to directions.

To create homemade Alfredo sauce:

Mix powdered milk and warm water together.  Add milk and 2 Tbsp butter. In a small pan, heat mixture together. Beat well, cool, and store in the refrigerator.

Melt ¼ cup butter in medium saucepan; stir in 2 Tbsp flour to make a roux; cook until bubbly. Gradually whisk milk mixture into the roux; cook sauce over medium heat, stirring, until bubbly.

Reduce heat; add Parmesan cheese and garlic salt; stir until melted.

In a large pot combine American cheese, cream cheese, yogurt, butter, tomatoes, homemade Alfredo sauce, salt, pepper and cayenne pepper. Stir on low heat until all cheese is melted. Then drain the pasta and add it to the cheese sauce. Mix well.

Then pour the Mac and cheese into  a large baking dish. Top with shredded cheese and bacon crumbles. Bake for 20 minutes on 375 or until cheese is melted.

Category: Recipes, Uncategorized by Tina