I’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.