Comfort foods that won't clog your arteries

Most of us have a love/hate relationship with comfort foods. We thoroughly enjoy eating them and savoring all their deliciousness, but at the same time, we know very well how fattening they are (we can practically feel our waist lines expanding as we down that grilled cheese!). Believe it or not, we’ve found three comfort foods that aren’t terrible for you. In fact, each recipe contains healthy substitutes so we can enjoy the flavor without the guilt. Vegan chef and author of “Chloe’s Kitchen” Chloe Coscarelli introduced us to these three delicious, low-cal comfort foods on this episode of “The Shine”.

Craving Chloe's Baked Mac and Cheese? Here it is! 

Best-Ever Baked Mac and Cheese
Serves 6

Good to know: The consistency of this sauce is enhanced by a roux, a mixture of fat and flour that is cooked over low heat until it is bubbling and the raw starchy taste has cooked out.  Roux is used to thicken soups, stews, and sauces.

Make-Ahead Tip:

Unbaked macaroni and cheese can be refrigerated up to 2 days in advance until ready to bake.


1 pound elbow macaroni

¼ cup vegan margarine

1/3 cup all-purpose flour (or gluten-free all-purpose flour)

3 cups soy, almond, or rice milk

½ cup nutritional yeast

2 tablespoons tomato paste

2 teaspoons sea salt

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave

2 tablespoons seasoned breadcrumbs


Preheat the oven to 350 degrees F. Lightly grease a 9- x13-inch pan.

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave.  Toss noodles with the sauce and transfer to the prepared pan. Sprinkle breadcrumbs on top of the pasta and bake for 30 minutes, or until the top is lightly browned and crisp. Remove from oven and let rest for 5 minutes before serving.