This post is brought to you by Colman’s, my fave mustard!
Turn up the heat on your favorite comfort food!
Whether it’s summer, spring, or winter, some days just bring you down, am I right? For that, I have found that the best cure is either a good cup of tea and a book, or some delicious mac and cheese.
Since I’ve been working on being healthier, I decided to tweak my usual mac and cheese recipe, and the result was so yummy, I only make it like this now! Give it a go! I assure you, you’ll be a fan, plus you’ll enjoy with zero-guilt!
To make my new go-to mac and cheese you’ll need:
To lower the fat content and increase protein, I mix regular mozzarella with a spicy soy-based vegan cheese. I also use low-fat cream, whole wheat pasta, and add some tofu at the end.
It’s a pretty simple process:
Put the pasta in boiling water with a bit of salt and pepper (or to taste). While this cooks, get a drop of olive oil on a pan and stir-fry the tofu, turning it around until all sides are golden. In another big (non-stick) pan, pour the cream, add Colman’s Mustard to taste (I love to add a couple of large spoonfuls, add the paprika and mix well until it’s blended and pretty hot. Add the mozzarella and the soy cheese and mix until it’s all melted and homogeneous. Drain the pasta and add it to the pan with the cheesy sauce. Mix until it’s all covered and deliciously sticky!
Serve immediately, and decorate with the Parmesan and tofu. Enjoy!
I’ve been making this dish a lot, and will surely keep with it, especially in those darker days when a little pick me up is more than needed.
Tell me, what do you do to make yourself feel better? I’d love to know!