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Tuesday, September 27, 2011


This post is dedicated to Jon in Albany because he has good taste

I made some amazing low fat mac n' cheese last week which I got from this site. I made some modifications. Enjoy!

1 1/2 cups of yr fave pasta (I used whole wheat penne Barilla)
2 tbsp butter (Smart Balance in my case)
1/4 C flour
1/4 C diced onion
2 cups skim milk (all I had on hand was 1%)
1 C broth (Better than Bullion veggie flavour)
2 cups low fat cheddar (my preference is Cabot 50% fat free)
a dash of S&P
1 1/2 cups of broccoli florets
1/8 C Parmesan cheese
1/4 C breadcrumbs (Panko all the way!)
cooking spray

1.Preheat oven 375 degrees.

2.Cook yr pasta & broccoli together in boiling water for about 7 minutes or so.

3. Melt butter in a skillet. Add onion on low heat for 2 mins , throw in flour & cook for another minute. Add milk & broth w/ a whisk, get the flour & wet ingredients nicely mixed. Crank the heat up to med-high & boil for 5 mins or until it's thick. Salt & pepper it.

4. Remove from heat & add the cheese. More S & P. Mix the cheese w/ the mac & pour into a casserole dish coated w/ cooking spray. Sprinkle w/ the breadcrumb like substance & parm.

5. Bake uncovered for 15 minutes (20 if you have want a crisper top).

Cheesy, tasty & full of fiber!


Jon in Albany said...

The kids love mac and cheese and the kind I make is slightly better than a heart attack on a I make it sparingly.

I will have to give this a try. Thanks for the recipe.

phairhead said...

No problem!

Jacquelyn said...

Mmmmm this has me craving homemade mac and cheese! Perfect food for chilly fall days :-) Thanks for sharing the recipe, and for using Cabot cheese!