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Reduced-Fat Macaroni and Cheese for Pizza Lovers

From

April​/May 2005

Most recipes for reduced-fat macaroni and cheese fall short on taste and texture. We found a recipe that tastes delicious, but isn't nearly as rich. Instead of using whole milk and heavy cream in this recipe, we used skim milk thickened with a roux. Low-fat cheddar cheese and Parmesan added a complex flavor to the macaroni and cheese without the added fat. We added part-skim ricotta cheese to add a creamy texture to this reduced-fat version. Adding tomatoes, garlic, and basil gives this classic American recipe an Italian twist. By making these substitutions in our recipe for reduced-fat macaroni and cheese we cut the calories and fat by more than half.

Serves 4 as a main course or 6 to 8 as a side dish

Fresh tomatoes, garlic, and basil give this American favorite an Italian twist.

Ingredients

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