Lower Fat Baked Mac and Cheese
photo by Lalaloula
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 7 ounces whole wheat elbow macaroni
- 1⁄2 cup skim milk
- 1 tablespoon Smart Balance butter spread
- 2 ounces Velveeta reduced fat cheese product
- 3⁄4 cup reduced-fat sharp cheddar cheese (divided)
- 1 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper (or to taste)
directions
- Preheat oven to 350 and coat an 8x8 pan with cooking spray.
- Cook pasta according to box directions until just done. Drain briefly, then return pasta to the cooking pot (it should still be warm).
- Add Smart Balance, Velveeta, milk, and 1/2 c cheddar cheese and stir until the cheeses melt. You may need to put the pan back on a burner for this.
- Pour pasta mixture into greased pan and bake for 15 minutes.
- Sprinkle remaining 1/4 c cheese on top and bake another 5-10 minutes, or until cheese is melted and the top is as crunchy as you like it :).
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Reviews
-
Mmmm, this is everything mac and cheese should be! It's a creamy, cheesy, yummy comfort dish, which fits perfect into this time of the year. The fact that it is lower in fat than other recipes is an added bonus. I really enjoyed the whole wheat pasta in this! :) Being in Germany, I had to use a different light cheese, but it still tasted fab! Just a note: In my family this served only 2 as a substantial main dish. THANKS SO MUCH for sharing this super recipe with us, smelly! Made and reviewed for Veggie Swap #16 and also for the One Dish Wonders Photo Challenge November 09.
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This was really good and easy to make. I doubled the recipe and used 2% milk instead of skim as that is what I buy. I followed the rest of the recipe other then I cut the salt in half. I think hubby was a bit upset with me as he made steaks and I ate more of the mac and cheese and left some of my steak. I even ate this for breakfast the next morning. It was just as good cold! Made for Spring PAC 2010.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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