Published April 2, 2007.
Mac and cheese is easy to prepare and kids will eat it without complaint—but could it be made healthy enough to be an everyday meal?
With all of its fat and calories, a bowl of homemade mac and cheese should really be a treat once in awhile.
We wanted to develop a macaroni and cheese recipe that could be used as a weekly workhorse meal with reasonable amounts of calories and fat, but without losing too much of the cheesy flavor or creamy texture that make it such a perennial favorite.
We tackled the fat (and calorie content) four ways. We replaced 12 ounces of full-fat cheddar cheese with 8 ounces of low-fat cheddar cheese and substituted 2 percent milk for the whole milk. A can of 2 percent-evaporated milk added back creaminess and cornstarch replaced the butter roux.
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