Four Cheese Macaroni - Low Fat & Delicious!
photo by May I Have That Rec
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- nonstick cooking spray
- salt
- 709.77 ml elbow macaroni
- 78.78 ml all-purpose flour
- 551.96 ml 1% low-fat milk
- 177.44 ml shredded Fontina cheese
- 118.29 ml shredded parmesan cheese
- 118.29 ml shredded fat-free cheddar cheese
- 113.39 g Velveeta reduced fat cheese product
- 118.29 ml Japanese-style bread crumbs (panko)
directions
- Preheat oven to 375 degrees F.
- Spray a 2-quart casserole dish with non-stick cooking spray and set aside.
- Bring a large pot of water to boil.
- Salt water.
- Add macaroni, and cook until al dente.
- Drain into a colander.
- Run under cold water and set aside.
- While pasta is cooking, combine flour and milk in a large saucepan, whisking until blended.
- Cook over medium heat until thick, about 10 minutes, stirring constantly.
- Add cheeses and cook until melted and thickened.
- Remove from heat and stir in the cooked macaroni and 1/4 teaspoon salt.
- Pour mixture into prepared casserole dish.
- Sprinkle bread crumbs over top.
- Bake until bubbly, about 30-40 minutes.
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Reviews
-
I made it early in the day and it was very eaasy to prepare. I used a mixture of fat free milk and fat free half and half. I also subbed the fontina cheese with provolone because that's what I had. I added some more half and half before baking it. The result was a nice creamy mac and cheese entree! A great flavor with the added bonus of being low fat. Thank you for sharing your recipe lovetacook!
Tweaks
-
I made it early in the day and it was very eaasy to prepare. I used a mixture of fat free milk and fat free half and half. I also subbed the fontina cheese with provolone because that's what I had. I added some more half and half before baking it. The result was a nice creamy mac and cheese entree! A great flavor with the added bonus of being low fat. Thank you for sharing your recipe lovetacook!
RECIPE SUBMITTED BY
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