Reduced-Fat Macaroni and Cheese

Name: Reduced-Fat Macaroni and Cheese
Yield: Serves 4 as a main course or 6 to 8 as a side dish
Ingredients: 1/3 cup, plain bread crumbs; 1 tablespoon, unsalted butter, melted; 1/2 cup, shredded reduced-fat sharp cheddar cheese (3 ounces); 1/2 cup, grated Parmesan cheese; 1/2 cup, part-skim ricotta cheese; 1 tablespoon, table salt plus an additional 1/2 teaspoon; 1/2 pound, elbow macaroni; 1 tablespoon, unsalted butter; 1 1/2 tablespoons, all-purpose flour; 1 teaspoon, powdered mustard; 2 1/2 cups, skim milk; 1/2 teaspoon, Tabasco sauce (optional)

Main Courses
Pasta
Cheese
Light

Appears in Cook's Country April/May 2005

This American classic has an awful lot of butter and cheese. We wanted a recipe that slimmed down on the fat, without losing any flavor.

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

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