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Dieters Pot o' Gold: Lower Fat Cheesy Mac-n-Cheese

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Low fat mac and cheeseI’ll take Mac-n-Cheese any way I can find it, but even I have to be careful sometimes. Last week I decided to admit that I have a vacation coming up and in order to wear all the clothes I intend to pack, I needed make a lower fat version of my favorite macaroni and cheese. I decided to achieve this by keeping in all the great flavorful cheese, but toning down the cream and butter portions. The result was a fabulous mac-n-cheese recipe that was my pot o’ gold at the end of the rainbow. It was all flavor, lower fat, and perfectly cheesy. Just the way I like it!

Lower Fat Mac-n-Cheese

12 ounces elbow macaroni

1 tablespoon butter

1 tablespoon all-purpose flour

2 cups low-fat milk

1 cup onion, finely chopped

1 pinch paprika

10 ounces sharp cheddar cheese

1 pinch kosher salt

1 pinch freshly cracked black pepper

Preheat the oven to 350ºF. Butter the inside of a 3 quart casserole dish.

Cook pasta according to package directions. Drain and set aside.

In a saucepan over medium heat melt the butter, then add the flour and whisk well for about 1 minute. Then slowly pour in the milk, whisky continuously as you do so. Stir in the onion and paprika and cook for 10 minutes, stirring frequently.

In a large bowl add warm sauce, the cheddar cheese, reserving one cup of the cheese for the topping, and the warm pasta. Add a pinch of salt and pepper to taste and pour everything into the buttered dish and sprinkle the reserved cheddar on top. Bake for 30 minutes.

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