So I have been wanting to make baked mac and cheese now for quite awhile. I actually made the fat kid version 2 weeks ago that had piles and piles of 3 kinds of cheeses, stacks of butter and about a pint of cream. Thanks a lot Pinterest for the tasty treat, but I’m not gonna lie, I felt like an artery clogged Om-pa -loom-pa post indulgence. I scoured the interweb this week in search for a more figure friendly version of the beloved comfort food. I came across this recipe on runnersworld.com. Definitely check out the link to this weeks recipe. Mark Bittman, marathon runner, chef and columnist for the New York Times came up with this tasty spin on an old favorite for this weeks installment. Thanks Mark! As always, I made a few additions to the recipe without comprising the overall health factor too much. As you will see this specific recipe omits butter, cream and cups and cups of cheese giving your a healthier meal.