Monday, December 5, 2011
Low Fat Baked Macaroni and Cheese
It took a couple tries to come up with this recipe. I did try using only low fat cheeses, but felt that the result lacked flavor. I settled on combining low fat cheese with normal cheddar. I do think that using a high quality cheddar does make a difference. Personally I like Black Diamond Cheddar and Tillamook Cheddar.
This recipe has 9.4 grams of fat per serving, with the optional crumb topping. Without the crumb topping this recipe has 7.2 grams of fat per serving.
Classic Macaroni and Cheese
1 pound tubular pasta
3 cups 2% milk
1/2 cup flour
1 cup low fat cheese (I used a low fat blend of cheddar, mozzarella, and monterey jack)
3 ounces sharp cheddar (I used black diamond)
1 tablespoon salt
20 reduced fat Ritz crackers - crushed into crumbs
1/2 cup low fat cheese (I used a low fat blend of cheddar, mozzarella, and monterey jack)
Bring a large pot of water to boil. Once it reaches a boil add 1 pound of pasta and cook according to the directions on the box.
In a large pot over medium heat whisk together the milk and flour. Bring to a boil. Allow the mixture to boil, stirring constantly for 1 minute.
Add the cheese and salt and stir until they are completely incorporated.
Drain the pasta and add it into the cheese sauce. Stir. You can either enjoy this as is, or continue to Step 5 and bake the Macaroni and Cheese.
Optional Step 5:
Pour the Macaroni and Cheese into a casserole dish (that has been sprayed with non-stick spray). Then mix together the cracker crumbs and the 1/2 cup of cheese. Spread on top of the Macaroni and Cheese. Put in the oven at 400 degrees. Bake for about 15 minutes until the topping browns.