Published October 25, 2006.
We found four ways to reduce the fat (and calories) in our macaroni and cheese recipe. We replaced 12 ounces of full-fat cheddar cheese with 8 ounces of low-fat cheddar cheese and substituted 2 percent milk for whole milk. A can of 2 percent evaporated milk added creaminess, and cornstarch replaced the butter roux.
Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dish—the texture and flavor of the macaroni and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form and has roughly 50 percent of the fat and calories of regular cheese (we like Cabot brand). This recipe was published in The Best Light Recipe.
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