Lightening up Mac and Cheese

16 years ago

I need to make this Friday for a group of 8 people. I am using a basic Rachael Ray recipe (make roux, add milk and cheese).

I can't in good conscience use whole milk and whole cheese -- the fat content is too much for me mentally and too much for DH physically....

Should I lighten up the milk by using 1/2% or should I lighten up the cheese by using 2% cheese? Which will make the least difference in the final product?

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Comments (10)

spacific
16 years ago
I definitely wouldn't use lowfat cheese since cheese plays the starring role in the recipe. Lowfat milk works fine. If you still want to reduce the overall fat content, you could replace some of the soft shredded cheese with a smaller amount of grated hard cheese such as parmesan or romano. You'll get a fuller cheese flavor for less fat.

But if the fat content is an issue, why make mac and cheese at all? Why not a different pasta offering that doesn't have a cheese base?
Terri_PacNW
16 years ago
I'd lighten up the milk if you feel the need to lighten..
Not the cheese...or use a mixture of cheeses, some aren't as "fat" as others.....or use a 1% or non fat milk and light cream cheese for some "mouth feel"...
I've also made a roux using a bit of stock/broth and then added in the milk, sour cream or cream cheese.

and then there is a search Cooking Light Macaroni and Cheese Recipes

Here is a link that might be useful: Lowfat and cheese
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kandm
16 years ago
I think spacific has the right idea, lowfat milk and replace part of the soft cheese with hard cheese.
Terri_PacNW
16 years ago
Looks like the consensus is...low fat milk...and cheese swaps..LOL
jakkom
16 years ago
Also, when you start the roux, cut the butter with 1/2 canola oil. Use the sharpest Cheddar and best Parmesan, and you can drop the cheese amount by 1/3. Broil the casserole to brown the top; the caramelization intensifies the cheesy flavor.
diane_nj 6b/7a
16 years ago
You could also try a fat free evaporated milk or a skim milk that has a little more body (we have a brand called "Skim Plus" here, it has a consistency similar to 2% milk).

My Mom never used a roux as the binder, she used an egg, milk and a tablespoon of flour. Different texture, but still good. Good luck, let us know what you decide to try!
lindac
16 years ago
Also low fat cheese doesn't always melt well....in fact I had some once that wouldn't melt at all.
bunnyman
16 years ago
Plain yogurt. When the kids were young I made box mac&cheese sub-ing yougurt for the butter. Makes it a bit tangy but it is kid approved. Homemade is going to need cheese for flavor but I'd think all the milk can be replaced with non-fat yogurt.

My favorite cooking is on the fly. Finding a way to make it work with what I have. When it works I feel like I've been creative and actually made something.

Give it a stir. If it fails feed it to the dog/husband/teenagers and try again.

: )
lyra
annie1992
16 years ago
I agree, Lyra, I add yogurt to my mac and cheese. Of course, I don't much care for mac and cheese, so just because it's acceptable to me, to Bud and to the Monkey Princess, doesn't mean everyone else likes it I guess.

I'd also sub the low fat milk, but keep regular cheese. As LindaC pointed out, I've had some trouble melting the low fat cheese and it gets kind of an odd texture sometimes.

Stronger cheeses like asiago or parmesan will also bump up the flavor for less fat grams.

Annie
jessicavanderhoff
16 years ago
I concur. There isn't that much low fat cheese around, and it tastes weird. Part skim or reduced fat is usually fine though.

Lightening up Mac and Cheese

Comments (10)

spacific

Terri_PacNW

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