Reduced-Fat Macaroni and Cheese
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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.
WHY THIS RECIPE WORKS
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 wit... Read More
GATHER YOUR INGREDIENTS
Bread Crumb Topping
Macaroni and Cheese
For the Topping: Toss bread crumbs with butter in small bowl until combined. Set aside.
For the Macaroni and Cheese: In food processor or blender, process cheddar, Parmesan, and ricotta until no large pieces of cheese remain, 1 to 2 minutes. Transfer to bowl and set aside.
Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 tablespoon salt and macaroni and cook until tender, 7 to 9 minutes. Drain macaroni and leave in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using, and bring to full boil. Reduce heat to medium and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove pan from heat. Whisk in cheese mixture and 1/2 teaspoon salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.
Transfer mixture to broilersafe 8-inch-square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes, rotating pan if necessary for even browning. Cool 2 minutes. Serve.