Comfort Zone


I love being at home, catching up on my weekly dose of sitcoms or watching movies and binging on comfort food. One of them is Mac and Cheese and I just love it, everybody loves it actually, one bite of it in my mouth and I melt into a puddle.

Making it is very simple just a milk based sauce with lots of cheese and tonnes of pasta. Since a couple of months I am trying to watch what I eat and am trying to make things healthier. Now here is my way of making this sinful dish which is less on calories. Over the years I have tried different versions of Mac+Cheese. But this one is top favorite, its creamy and adding cream cheese enhances the taste though have used it just a wee bit quantity of cream cheese. The combination of cheese could be of one’s choice, anything would work.
By using more milk I have made this sauce thick and creamy. You can also add mustard and spice it up but I love the touch of nutmeg in my recipe also a lot of freshly crushed pepper.


I have incorporated broccoli and cauliflower so this way I end up using less macaroni and more veggies and sneaked in some more milk into their diet as kids usually shy away from drinking milk by itself. Am sure kids would love this one. Here the dietary needs of a meal are balanced out for them. My nephew he skips milk so we make this one for him often, with his high metabolism he can afford to eat this one and burn off calories at his football practice.


In this recipe I have used Mother Dairy toned milk which I tried for the first time, the packaging was quite attractive. And I did notice the slashed price while paying up the bill which was a surprise. Yes its two rupees lesser than what it usually was. It sure seems #TooGoodInTwoLess!  Mother Dairy Milk is quite popular in India which has been into existence since 1974 and most trusted when it comes to quality.


As a side with this dish I would have it with a salad or a tall glass of coke with lots of ice. Enjoy.

Guilt Free Skinny Macaroni

1 cup elbow pasta
1 cup chopped and parboiled
¼ cup chopped and par boiled broccoli
1 tbsp. cream cheese
1 cup cheddar cheese grated
2 ½ cups of Luke warm milk (I used to toned Mother Dairy milk)
¼ cup all-purpose flour
2 tbsp. butter
¼ tsp nutmeg powder
1/2 cup Bread Crumbs
Salt and pepper to taste
¼ tsp. cayenne pepper

Pre heat the oven to 350
In a large pot boil water with lots of salt and once the water starts bubbling add the pasta and cook it according to the instructions on pasta packet.

In a sauce pan melt 2 tbsp. butter and once it melts add the all-purpose flour and cook it for 2 minutes add the milk slowly and stir continuously while adding the milk.

Add ½ cup of water and the cheese with salt, pepper, nutmeg and cayenne pepper and let it thickens.

Once the sauce is thick turn of the heat and add fresh parsley
Add the cooked pasta and the veggies and mix until all is coated and transfer it to a baking tray

Top it with more grated cheese and bread crumbs and cook it in the oven for about 15 minutes or until the bread is golden brown and cheese is melted.
Garnish with parsley and serve hot.

Note: Recipe adapted from Martha Stewart’s Recipe with a little changes