Hubby made dinner last night and I don't know the details but I believe he generally followed this recipe. I know he baked the mixture rather than just heat in the skillet. It was pretty tasty. I offered my advice that he use some extra sharp cheddar that we have but he declined, saying that should be saved for something "special". (Like what's more special than guilt-free mac 'n cheese?)
He buried some good quality turkey hot dogs in the bake, so this was a one dish meal. (It would have been even better with the extra sharp cheddar but that's trade off, I guess, when you aren't the cook).
A few notes about the linked recipe. The first time I made it, it was quite soupy and VERY salty. So, my modification is to not salt it and to use two packages of Healthy Noodles instead of one. The recipe technique of pan-frying the noodles to remove some of the moisture is a good one; it gives the noodles more of a firm texture which is good. Also, in this step, I kind of chop them up a little bit, so they are closer in size/shape to a macaroni noodle but I don't fuss about it a whole lot.
And a few notes about Healthy Noodles. Way back in my WW days, these shirataki noodles were quite a fad. I tried them a couple times but was turned off immediately. The first brand I tried smelled so bad and I found that no amount of rinsing could remove the odor of fishiness. The second brand was so rubbery, it was like eating a bowl of rubber bands. Then a friend told me that Costco had a decent option, so decided to give it one more try. So glad I did! They are kind of pricey, especially when you compare them to your standard grocery store pasta, but they are very neutral in flavor and although the texture is generally softer than a proper al dente pasta, they are an entirely satisfactory substitute. I have used them with red sauces, pesto, cream sauces and as a sub in macaroni and cheese.
If you have tried Healthy Noodles, let me know what you think and how you have used them!
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