Reduced Fat Mac & Cheese

Reduced Fat Mac & Cheese



I modified this recipe from Cabot Creamery's original reduced fat Mac and Cheese recipe.



Makes 8 servings

Ingredients:

• 2 cups small dry elbow macaroni, prefer Ronzoni Smart Taste (which is white pasta with added fiber)
• Cooking spray
• 3 tablespoons Unbleached All-Purpose Flour
• 2 cups low-fat 1% milk
• 1/4 teaspoon dry mustard
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• Pinch of ground red pepper (cayenne)
• Dash of Worcestershire sauce
• 2 ounces 1/3-less-fat cream cheese
• 8 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 2 cups)
• 1/3 cup Fiber One Original cereal bread crumbs, use blender or food processor (about 2/3 cup cereal makes 1/3 cup crumbs)
• Ask me for free samples of this cereal at your next visit!

Directions

1. Cook macaroni according to package directions; drain well.

2. Preheat oven to 350 degrees. Spray a 2 1/2-quart baking dish with cooking spray and set aside.

3. Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.

4. Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.

5. Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.

6. Bake for 20 minutes, or until golden on top and bubbling throughout.

Nutrition Analysis (using regular bread crumbs, and white pasta: Calories will be less and fiber will be more with the above ingredient suggestions)
Calories 192, Total Fat 7g, Saturated Fat 4g, Sodium 354mg, Carbohydrates 19g, Dietary Fiber <1g, Protein 13g, Calcium 300mg

Source/ original recipe: http://www.cabotcheese.coop/pages/recipes/recipe.php?id=365