Reduced-Fat Macaroni and Cheese After Dark

Name: Reduced-Fat Macaroni and Cheese After Dark
Yield: Serves 4 as a main course or 6 to 8 as a side dish
Ingredients: 1/3 cup, plain bread crumbs; 1 tablespoon, unsalted butter, melted; 1/2 cup, shredded reduced-fat sharp cheddar cheese (3 ounces); 1/3 cup, crumbled blue cheese; 1/2 cup, part-skim ricotta cheese; 1 tablespoon, table salt plus an additional 1/2 teaspoon; 1/2 pound, elbow macaroni; 1 tablespoon, unsalted butter; 1 1/2 tablespoons, all-purpose flour; 1 teaspoon, powdered mustard; 2 1/2 cups, skim milk; 1/2 teaspoon, Tabasco sauce (optional)

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Appears in Cook's Country April/May 2005

SERVES4 as a main course or 6 to 8 as a side dish

Reduced-Fat Macaroni and Cheese After Dark

WHY THIS RECIPE WORKS

Most recipes for reduced-fat macaroni and cheese fall short on taste and texture. We found a recipe that tastes delicious, but isn't nearly as rich. Instead of using whole milk and heavy cream in this recipe, we used skim milk thickened wit...

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