Wednesday, September 9, 2009

Low-fat mac and cheese

I'm a sucker for macaroni and cheese, it's one of my favorite things. While I have made a handful of fancy versions, I will sometimes crave the Kraft blue box stuff as well.

The main problem being mac and cheese typically isn't that good for you, so when I saw this recipe in the latest Food Network magazine I was intrigued. I made a couple of changes from the original recipe, I used a combination of sharp cheddar cheese and parmesano reggiano instead of mostly muenster. I also used whole wheat elbow pasta instead of shells.

The cauliflower did add a really nice texture to the cheese sauce and a little bit of sweetness which was a good contrast to the sharpness of the cheddar. This recipe has a lot of potential, you could add a little Canadian bacon for some protein or maybe some spinach or other vegetables and keep is veggie friendly. I might make this for turducken this year for the vegetarians in attendance.

And yes, I need to start taking more pictures, will try to remember.


Erika said...

You can easily substitute whole fat evaporated milk with fat free and you will not be able to tell the difference. I do it all the time.

I should try this recipe without the cauliflower.

Zack said...

The recipe specifically said to use the whole milk evaporated milk. And I know you have issued with cauliflower, but you won't get the good texture without it.