LOW FAT MAC AND CHEESE
This classic comfort dish has undergone an impressive transformation, losing its high-fat image while retaining all the cheesy goodness we desire. Whether you're on a health-conscious journey or simply looking for a lighter version of this traditional dish, low fat mac and cheese will entice your taste buds with its creamy texture and enticing flavors.
Ingredients
PASTA
- 5 cups Water for boiling
- 227 gm Low Calorie Macaroni
- 1 ½ tsp Salt
- 2 Chicken Bouillon Cubes
CHEESE SAUCE
- 1 cup Fat Free MIlk
- ¼ cup Pasta Water
- 1 cup Low Fat Shredded Cheddar Cheese 120g
- ½ cup Shredded Gouda Cheese 60g
- ¼ tsp Black Pepper
- ¼ tsp White Pepper
- ½ tsp Paprika
- ½ tsp Mustard Powder
- ½ tsp Garlic Powder
- 2 tbsp Fat Free Sour Cream
- 1 ½ tbsp Cornstarch
- 2 tbsp Cold Water (to mix with cornstarch)
Instructions
- Add water, salt, and chicken bouillon cubes to a pot and bring to a boil on medium heat.
- Add in your macaroni and cook until al dente. About 9-10 minutes or according to your package instructions.
- Once your macaroni is done, save 1/4 cup of your pasta water. Drain off the remaining pasta water and add in your sour cream. Mix until combined.
- In a separate pot, add in your milk, pasta water and your seasonings. Let come to a simmer on medium low heat.
- Mix your cornstarch with 2 tbsp of cold water and add it to your pot, stirring quickly. Cook until it thickens.
- Grate your cheese and add half of it to your sauce. Mix until it has fully melted.
- Pour your cheese sauce on top of your macaroni and mix until fully combined.
- Add your macaroni to a baking dish and layer it with your remaining cheese.
- Bake at 350℉ for 20-25 minutes, then finish on a low broil for 3-5 minutes.
Notes
You can also stretch it to be 6 servings and you would get even lower calories and fat.