Looking for a gooey cheesy indulgence? I usually turn to macaroni & cheese. But I always find it so addictive that I can never stop. Next time you’re craving some cheesy goodness, try these next three low fat and healthy alternatives.
Low-Fat Guilt Free Mac & Cheese
- 8 ounces elbow macaroni
- 1 (16 ounce) container low-fat cottage cheese
- 2 tablespoons all-purpose flour
- 1/4 cup fat-free milk
- 1 3/4 cups skim milk
- 1 cup reduced-fat shredded cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 1/4 cup grated Parmesan cheese
Preheat the oven to 375°F. Grease a broiler-safe 2 1/2-quart casserole dish. Set aside.
Bring a large pot of water to a boil. Add the pasta and cook according to the package’s directions. Drain the pasta and set aside.
Puree the cottage cheese in the bowl of a food processor until smooth. Set aside. Whisk together the all-purpose flour and fat-free milk in a saucepan until smooth. Slowly whisk in the skim milk and cook over medium heat, stirring often, until the mixture thickens slightly and comes to a boil. Off the heat, stir in the cottage cheese, cheddar cheese, salt, pepper, and nutmeg.
Pour the pasta into the prepared casserole dish and top with the cheese sauce. Bake for 20 minutes, until the cheese sauce is thickened. Remove from the oven and sprinkle with the Parmesan.
Heat the broiler and place the casserole dish in the broiler for 2 to 3 minutes, until the top is golden brown.
Serves 8.
Click here for a link to the original recipe from Good Housekeeping.
Low-Fat Everyday Mac & Cheese
- 1/2 pound elbow macaroni
- 1 (12 ounce) can reduced-fat evaporated milk
- 3/4 cup 2% milk
- 1/4 teaspoon dry mustard
- 1/8 teaspoon garlic powder
- Pinch of cayenne
- 2 teaspoons cornstarch
- 8 ounces reduced-fat grated cheddar cheese
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package’s directions. Drain and set aside.
In the same pan, add the evaporated milk, 1/2 cup of the 2% milk, mustard, garlic powder, cayenne, and 1/2 teaspoon of salt. Bring to a boil and then reduce to a simmer. In a small bowl, whisk together the cornstarch and remaining 1/4 cup of milk. Slowly whisk into the simmering mixture. Continue to simmer for about 2 minutes, whisking constantly until the sauce is thick and smooth. Off the heat, whisk in the cheddar cheese until it is melted. Stir in the macaroni. Let the mixture sit off the heat for about 5 minutes before serving.
Serves 5.
Click here for a link to the original recipe from CBS News.
Classic Low-Fat Macaroni & Cheese
- 1 1/4 cups elbow macaroni
- 1 cup fat-free milk
- 1 1/4 cups shredded reduced-fat cheddar cheese
- 2/3 cup fat-free cottage cheese
- Freshly ground black pepper
- 1 tablespoons grated onion
- Pinch of paprika
Preheat the oven to 350°F. Lightly grease a 1 1/2-quart baking dish and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package’s directions. Drain the pasta and set aside.
Combine the milk, cheese, and a pinch of pepper in the bowl of a food processor. Pulse until the mixture is creamy. Pour into a large bowl and fold in the drained pasta and onion.
Pour the mixture into the prepared baking dish and sprinkle with the paprika. Bake for 1 hour, until heated through.
Serves 4.
Click here for a link to the original recipe from Taste of Home.
Enjoy these tasty and healthy low-fat macaroni & cheese dishes.
