According to recent national statistics, about 1 out of every 4 Canadians is living with obesity. In the U.S. well over 40% of the population is considered obese.

What’s behind this high rate of obesity in North America?

There’s a fascinating new food and nutrition theory on that identifies the solution to a century-old epidemic as the cause of today’s obesity epidemic. theZoomer explores that theory and more as host Libby Znaimer gathered food journalist and author of The End of Craving: Recovering the Lost Wisdom of Eating Well, Mark Schatzker, obesity medicine clinician and researcher Dr. Sean Wharton and Rose Reisman, author of Rose Reisman’s Meal Revolution.

Rose joined theZoomer’s panel for “The End of Craving” to share her insights on the pitfalls of the North American diet, as well as a delicious recipe that sounds like it could never be healthy, but it is. Below, discover how to make Rose’s Old-Fashioned Baked Macaroni and Cheese Casserole.

“Enjoy this classic comfort food without the fat and calories,” says Reisman. “I often make it and freeze individual servings in plastic containers-they’re perfect for the children’s lunches. It’s their favorite pasta dish, and when they prefer it to any of the boxed versions, you know their taste buds are healthier! Feel free to add some vegetables, such as green peas, diced bell peppers or carrots.”

RECIPE INSTRUCTIONS
1. Preheat the oven to 450ºF. Spray an 8-cup casserole dish with cooking oil.

2. Whisk the flour, stock and milk in a saucepan until smooth. Place over medium heat and cook, whisking constantly, for 3 minutes or until hot and thickened. Stir in the cheddar cheese, 3 Tbsp of the Parmesan cheese and the mustard. Cook until the cheese melts, about 1 minute. Remove from the heat.

3. Bring a large pot of water to a boil. Cook the macaroni until tender but firm, 8 to 10 minutes. Drain. Toss with the cheese sauce. Pour into the prepared casserole dish.

4. Combine the breadcrumbs, the remaining 3 Tbsp Parmesan cheese, oil and water in a small bowl and stir until well mixed. Sprinkle evenly over the casserole.

5. Bake in the center of the oven for 10 minutes, until the filling is hot and the top is golden. Garnish with the parsley.

INGREDIENTS
3 Tbsp all-purpose flour
1 1/3 cups chicken or vegetable stock
1 1/4 cups low-fat milk
1 1/4 cups shredded light cheddar cheese
6 Tbsp grated Parmesan cheese
1 tsp Dijon Mustard
3 3/4 cups elbow macaroni
1/3 cup dry seasoned breadcrumbs
1 1/2 tsp vegetable oil
2 tsp water
3 Tbsp chopped fresh parsley

NOTES
Nutritional Analysis per Serving

Calories 257
Protein 14 g
Fat 4.5 g
Saturated Fat 2g
Carbohydrates 40 g
Cholesterol 8.4 mg
Sodium 380 mg
Fiber 1.3 g

Prep Time: 10 minutes
Cook Time: 24 minutes

Make Ahead: Make sauce up to 2 days in advance and refrigerate. Dilute with a little water before adding to cooked pasta and baking.

Serves 8