Diet Food Reviews
Hodgson Mill All Natural Whole Wheat Macaroni and Cheese
By: | May 5, 2008
Hodgson Mill All Natural Whole Wheat Macaroni and Cheese has a vintage look box which stood out among the bright blue boxes of Mac-n-Cheese-a-saurus Rex's. Another plus to the box is its composition of 100% recycled paperboard, so into my grocery cart it went.
After about 10 minutes of preparation, a big bowl of whole wheat elbow noodles covered in an all natural mild cheddar cheese sauce tempted my grumbling tummy. The sauce gives the noodles a wholesome white sheen and the flavor is not too "cheesy", but it is enticing and delightful. It tastes more like a homemade noodle dish than a fluorescent, artificially flavored macaroni and cheese. In fact, the white color and light flavor reminded me a bit of Alfredo sauce. Additionally, there is just enough sauce to coat the noodles: no more, no less.
By itself, one serving of Hodgson Mill Whole Wheat Mac and Cheese (1/3 of the box) provides 250 calories, 1.5 grams of total and saturated fat (2% and 7% of the RDA), 24% of the RDA for sodium, 11 grams of protein and 45 grams of total carbohydrates, which includes 24% of the RDA for fiber and 6 grams of sugar.
The directions state to add 1/4 cup butter and 1/4 cup milk to each serving, which will up the nutrition facts to 400 calories, 26% of the RDA for total fat, 50% of the RDA for saturated fat and 27% of the RDA for sodium. However, by adding skim milk and Smart Balance Light Buttery Spread, a diet friendly, creamy dish awaits you.
The noodles are made from 100% durum whole wheat flour and the sauce mix contains the following main ingredients: white cheese, salt and cheddar cheese. Add in some veggies and/ or tuna to get a completely delicious meal.
Hodgson's was the cheapest of the all natural macaroni dinners at $1.50 per box, but it was a little more expensive than the artificial options. I thoroughly enjoyed this dish as a hearty, tasty, satiating lunch, and I definitely think it was well worth the money.
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I love whole wheat pasta, but it takes a bit longer to cook and still tastes like cardboard when al dente. Cooking the heck out of it like the cheap mac renders it less of a texture thing and more of a nutrition thing for me.