Reduced-Fat Macaroni and Cheese After Dark
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 4 as a main course or 6 to 8 as a side dish
Ingredients
<B>Bread Crumb Topping</b>
⅓ cup plain bread crumbs 1 tablespoon unsalted butter, melted<B>Macaroni and Cheese</b>
½ cup shredded reduced-fat sharp cheddar cheese (3 ounces)⅓ cup crumbled blue cheese ½ cup part-skim ricotta cheese 1 tablespoon table salt plus an additional ½ teaspoon½ pound elbow macaroni 1 tablespoon unsalted butter 1 ½ tablespoons all-purpose flour 1 teaspoon powdered mustard 2 ½ cups skim milk ½ teaspoon Tabasco sauce (optional)Before You Begin
This grown-up variation uses a small amount of blue cheese—perfect for when the kids have gone to bed.
Instructions
- For the topping: Toss bread crumbs with butter in small bowl until combined. Set aside.
- For the macaroni and cheese: In food processor or blender, process cheddar, blue cheese, and ricotta until no large pieces of cheese remain, 1 to 2 minutes. Transfer to bowl and set aside.
- Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 tablespoon salt and macaroni and cook until tender, 7 to 9 minutes. Drain macaroni and leave in colander.
- In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using, and bring to full boil. Reduce heat to medium and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove pan from heat. Whisk in cheese mixture and 1/2 teaspoon salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.
- Transfer mixture to broilersafe 8-inch-square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes, rotating pan if necessary for even browning. Cool 2 minutes. Serve.
Yield
Serves 4 as a main course or 6 to 8 as a side dishIngredients
<B>Bread Crumb Topping</b>
⅓ cup plain bread crumbs
1 tablespoon unsalted butter, melted
<B>Macaroni and Cheese</b>
½ cup shredded reduced-fat sharp cheddar cheese (3 ounces)
⅓ cup crumbled blue cheese
½ cup part-skim ricotta cheese
1 tablespoon table salt plus an additional ½ teaspoon
½ pound elbow macaroni
1 tablespoon unsalted butter
1 ½ tablespoons all-purpose flour
1 teaspoon powdered mustard
2 ½ cups skim milk
½ teaspoon Tabasco sauce (optional)
Ingredients
<B>Bread Crumb Topping</b>
⅓ cup plain bread crumbs
1 tablespoon unsalted butter, melted
<B>Macaroni and Cheese</b>
½ cup shredded reduced-fat sharp cheddar cheese (3 ounces)
⅓ cup crumbled blue cheese
½ cup part-skim ricotta cheese
1 tablespoon table salt plus an additional ½ teaspoon
½ pound elbow macaroni
1 tablespoon unsalted butter
1 ½ tablespoons all-purpose flour
1 teaspoon powdered mustard
2 ½ cups skim milk
½ teaspoon Tabasco sauce (optional)
Ingredients
<B>Bread Crumb Topping</b>
⅓ cup plain bread crumbs
1 tablespoon unsalted butter, melted
<B>Macaroni and Cheese</b>
½ cup shredded reduced-fat sharp cheddar cheese (3 ounces)
⅓ cup crumbled blue cheese
½ cup part-skim ricotta cheese
1 tablespoon table salt plus an additional ½ teaspoon
½ pound elbow macaroni
1 tablespoon unsalted butter
1 ½ tablespoons all-purpose flour
1 teaspoon powdered mustard
2 ½ cups skim milk
½ teaspoon Tabasco sauce (optional)
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 with a roux. Low-fat cheddar cheese and Parmesan added a complex flavor to the macaroni and cheese without the added fat. We added part-skim ricotta cheese to add a creamy texture to this reduced-fat version. The addition of blue cheese makes this recipe perfect for those wanting a more complex flavor. By making these substitutions in our recipe for reduced-fat macaroni and cheese we cut the calories and fat by more than half.
Before You Begin
This grown-up variation uses a small amount of blue cheese—perfect for when the kids have gone to bed.
Instructions
- For the topping: Toss bread crumbs with butter in small bowl until combined. Set aside.
- For the macaroni and cheese: In food processor or blender, process cheddar, blue cheese, and ricotta until no large pieces of cheese remain, 1 to 2 minutes. Transfer to bowl and set aside.
- Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 tablespoon salt and macaroni and cook until tender, 7 to 9 minutes. Drain macaroni and leave in colander.
- In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using, and bring to full boil. Reduce heat to medium and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove pan from heat. Whisk in cheese mixture and 1/2 teaspoon salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.
- Transfer mixture to broilersafe 8-inch-square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes, rotating pan if necessary for even browning. Cool 2 minutes. Serve.
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