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low-fat mac and cheese

is there such a thing as GOOD low-fat mac and cheese?

please post a recipe!

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  1. There's one in the Best Light Recipe book by Cooks Illustrated. It's quite good. I suggest you check out the book. Lots of great Lite recipes.

    DT

    2 Replies
    1. re: Davwud

      I tried the Best Light recipe one with Cabot low-fat cheddar and *hated* it. Very off tasting and chemically. It was my first experience with low-fat cheese, though. I guess it's an acquired taste?

      1. re: annex

        I should admit. I've only made it as a casserole with other things. Mostly tuna.
        The low fat cheddar we get here is top notch. As far as light cheeses go. I go for the old and it's more like a medium of the regular. Still it's quite good.

        DT

    2. I made one the other night from the NY Times a while back with cottage cheese. I used low-fat, and low-fat cheddar, and it turned out delicious! The best thing is, it's so easy. No pre-boiling the pasta. You can find the recipe online pretty easily if you google "New York Times macaroni and cheese"

      1. Moosewood low fat favourites cookbook has a fantastic one. It uses cottage cheese and a small amount of extra old cheddar but then mustard, nutmeg and a pureed onion - which oddly enough makes it seem very cheesy tasting - I think the onion is the trick. We follow the recipe to the letter but then crush cornflakes and sprinkle them on top before baking.

        I've tried to find the recipe online but can't - has anyone else seen it?

        If not it's worth the cost of the book for that recipe alone.

        2 Replies
          1. re: hummingbird

            this is it! thanks!

            I don't add spinach and instead of bread crumbs use crushed cornflakes. I LOVE that you don't have to pre boil the pasta.

        1. Wish I could just give you a link, but this is an old recipe from Bon Appetit. I've been using it for ages and love it. I'm sure you could omit the veggies it you wanted.

          Mac and Cheese

          2 cups dried tubular pasta, such as elbow macaroni, penne or rigatoni
          2 medium carrots cut into 1/4 inch slices
          5 oz. broccoli florets
          1 cup lowfat cottage cheese
          1 T Dijon mustard
          1/4 t Tabasco or to taste
          salt and pepper
          4 oz. lowfat cheddar (preferably sharp)
          4 oz. part skim mozzarella
          1 T freshly grated Parmesan

          Cook pasta in large pot of boiling water 4 minutes. Add carrots and cook 2 minutes. Add broccoli and cook 2 minutes. Drain pasta and vegetables reserving 1/2 cup cooking liquid. Return pasta and vegetables to pot.

          Preheat oven to 400. Spray 1 1/2 quart soufflé dish with non-stick spray. Blend cottage cheese, reserved pasta cooking liquid, mustard and Tabasco in processor until smooth. Stir into pasta and vegetables. Season with salt and pepper. Mix in cheddar and mozzarella. Transfer to prepared dish. Sprinkle with Parmesan. Bake until top begins to brown, about 20 minutes.

          1. I'm not proud of this, but it turns out to be low fat, very easy, and delicious. That's all I ask and this idea delivers. I only bought the Velveeta macaroni and shells because it was on sale for ONE DOLLAR. It don't like mortar-like stodgy macaroni & cheese at all, but I like the concept of creamy mac n' cheese and I wanted to find my way with it, and I succeeded. You'll need some good grated parmesan, some yogurt or quark, and a bunch of broccoli. I think you could also add some fried, with a tiny amount of oil, mushrooms.

            Make the Mac & Velveeta al dente (I KNOW, I hate the very idea of it too - but it's really good, I promise), after the noodles have boiled about 3 minutes add the broccoli flowerettes and tender branches - chopped to 1/2" and finish cooking. Drain and mix with the horrible Velveeta they give you in the mix, about 1/3 cup parm., about 1/3 cup plain yogurt or quark, and fresh ground pepper. Mix well.