Recipe by Princess Pea
From Chef Juan Carlos Cruz-"Calorie Commando" on Food Network- comes this delicious comfort food without the guilt. We had this tonight with grilled pork chops, seasoned green beans and spiced apples. I followed the recipe to the letter and husband, son and I thought it was delicious. Note: it is not at all soupy, so if you like your mac runny, add more milk! Also, we felt it needed salt and fresh ground pepper at the table.
Top Review by lwjordan1
This was easy to make and delicious. I followed the recipe exactly and it came out just right, lighter than regular mac and cheese. I especially loved the panko bread crumbs on top, which gave a nice lite and crunchy taste.
- nonstick cooking spray
- 709.77 ml elbow macaroni
- 78.07 ml all-purpose flour
- 551.25 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 See How It's Made
- 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.