Wednesday, October 6, 2010

Reduced Fat Mac and Cheese

Reduced Fat Mac & Cheese
8 – 10 Servings
4 quarts cold water
1 bay leaf
1 lb whole wheat elbow macaroni
¼ teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon powered mustard
1 teaspoon paprika
¼ teaspoon freshly grated nutmeg
1 teaspoon basil, dried
2 tablespoons olive oil
8 ounces skim milk
8 ounce nonfat Greek yogurt
8 ounces New York or Wisconsin extra sharp cheddar cheese
8 ounces reduced fat pepper jack cheese, grated
2 ounces reduced fat Parmesan/Italian blend cheese, grated
Note: In order for your cheese to have some resemblance of melting, you need at least 1 whole milk cheese.  My suggestion is the x-tra sharp cheddar since it is so strong in flavor.
Preheat Oven 350 degrees
In a large pot, pour in 4 quarts of water add the bay leaves and bring to a rapid boil.
Add macaroni, stir it and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Meanwhile in a small sauce pan, heat the skim milk and mix in the yogurt.  Do not let it come to a boil.
Once the pasta's cooking time has elapsed remove the bay leaf.
Working rapidly, pour 1 cup of the cooking liquid into the milk mixture then drain the macaroni. 
Add all dry ingredients mix thoroughly while pasta is still hot.
Mix in olive oil then add the grated cheese and the warm milk mixture.
Pour mixture into a casserole dish cover with foil and bake 20 minutes.
Uncover and bake another 15 minutes or until top is brown.

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