Healthier Mac and Cheese recipe… hmmm. I know right now you’re thinking well how good can THAT be? Low fat cheese, yuck. Well, actually I’ve been making mac and cheese for years with Cracker Barrel 2% Extra Sharp cheese and it has FLA-VOR! I don’t quite have it down pat when it comes to making a rue and adding the cheese, it curdles, from what I’ve read I need to use a combination of different cheeses to prevent that from happening, and that’s exactly what she does. So give it a whirl! Thanks to the Doctor Oz Newsletter that sent this out and of course, thanks to Paula for another fabulous recipe!
Paula Deen’s Healthier Mac and Cheese
Dr. Oz challenged celebrity chef Paula Deen to transform her favorite dishes by cutting the calories and fat in half. By using low-fat cheese and milk, Paula Deen’s Healthier Mac and Cheese keeps all the cheesy flavor of the original recipe without destroying your diet.
Makes 4-6 servings
2 cups whole wheat or regular elbow macaroni (8 oz)
2 cups shredded reduced-fat cheddar cheese (8 oz)
1/2 cup low-fat evaporated milk
2 large eggs, lightly beaten
1/4 cup reduced fat sour cream
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp cayenne pepper
1/3 cup grated parmesan cheese
Preheat the oven to 350°F. Coat a 13×9-inch baking dish with cooking spray.
In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.
In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.
From PAULA DEEN’S SOUTHERN COOKING BIBLE by Paula Deen with Melissa Clark. Copyright © 2011 by Paula Deen.
Reprinted by permission of Simon & Schuster, Inc, NY.
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