Does anyone know a reduced fat mac & cheese recipe that tastes good?

Answer 1

OH yes!

Brown 1 to 2 pounds of ground turkey
with a heaping teaspoon of Knorr granulated Beef Bullion
and 2 or 3 splashes of Worceshire sauce
and a splash of liquid Teriake sauce.
(ground Turkey cuts both saturated fats and higher cholesterols.)

Boil in 6 cups of water
Two heaping teaspoons of Knorr Beef Bullion
and when water boils - add
1 or 2 cups of Whole Wheat macaroni
(You can use any kind - this is just the healthiest version... I like Barilla and Hogsdon Mill products.)

Into browned meat, add 1/4 cup skim milk,
1 to 2 tablespoons margarine
(Smart Balance Margarine is only monounsaturated fat - the good, necessary fats we need to maintain our skin and brain, etc.)
and drained macaroni

Add 1 to 2 cups low fat cheddar, shreadded as needed
The sharper the cheddar, the greater the cheese taste. Allow it to melt as you mix.

Enjoy hon!
Peace.

Answer 2

Low-Fat Macaroni and Cheese

by the Editors of Easy Home Cooking Magazine


Low-Fat Macaroni and CheeseYield: Makes 4 servingsIngredients: 8ounces uncooked macaroni
1cup fat-free reduced-sodium chicken broth
1shallot, finely minced
1tablespoon all-purpose flour mixed with 2 tablespoons water
1/2teaspoon dry mustard
1/8teaspoon white pepper
1-3/4cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided
1cup fat-free ricotta cheese
1tablespoon minced fresh parsley (optional)


Preparation: 1.Cook macaroni according to package directions, omitting salt. Drain; set aside.
2.Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened. Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.
3.Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired.


Nutritional Information:Serving Size: 1-1/8 cups macaroni and cheese
Sodium 788 mg
Protein 28 g
Carbohydrate 54 g
Cholesterol 33 mg
Saturated Fat 4 g
Total Fat 8 g
Calories from Fat 19 %
Calories 398
Dietary Exchange: Starch 3-1/2
Meat 2-1/2

Answer 3

you can use ANY kind of macaroni & cheese recipe you like and just substitute the milk to 2% milk and the type of cheese to reduced fat cheese. they have reduced fat cheddar among other types of cheese used for mac & cheese...including Velveeta. Go to www.recipezaar.com and they have tons of macaroni & cheese recipes and reduced fat versions too. My favorite one that I use is by Rita P. on recipezaar's site...it's really good.

Answer 4

Cooking Light has quite a few reduced fat macaroni and cheese recipes to choose from!

Answer 5

I like this one...

http://www.cbsnews.com/stories/2006/04/20/earlyshow/leisure/books/main1524631.shtml

Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dish—the texture and flavor of the mac and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form and has roughly 50 percent of the fat and calories of regular cheese (we like Cabot brand).

Salt
1/2 pound elbow macaroni (about 2 cups)
1 (12-ounce) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder or celery salt (optional)
Pinch cayenne
2 teaspoons cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)

1. Bring 2 1/2 quarts water to boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.

Per serving: Cal 360; Fat 10 g; Sat fat 6 g; Chol 40 mg; Carb 45 g; Protein 24 g; Fiber 1 g; Sodium 720 mg

Variation: Everyday Macaroni and Cheese with Ham and Peas

Follow the recipe for Everyday Macaroni and Cheese, adding 2 ounces deli-style baked ham, cut into 1/3-inch pieces, and 3/4 cup frozen peas with the macaroni in step 3.

Per serving: Cal 390; Fat 10 g; Sat fat 6 g; Chol 45 mg; Carb 49 g; Protein 28 g; Fiber 3 g; Sodium 880 mg.

try the recipe that way - see if you like it...

Answer 6

We've been buying the Velveeta Shells and Cheese made with 2% milk. It has 50% less fat than the regular and you cannot taste the difference.

Answer 7

just pick your favorite mac & cheese recipe and substitute the butter and cream with margarine and 2% milk. should be great!