Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Creamy Homemade Mac and Cheese January 10, 2012

Move over Kraft Mac & Cheese there is a new Mac in town!  I know you may think your kids/family will never eat anything but the box type of Mac and Cheese but you really have to give this recipe a try.

Mac and Cheese has come a long way since our childhood.  Now you can mix, blend and add cheese, spices and meats to your Mac and Cheese more personal.  This recipe can also be made Gluten Free by just using a Gluten Free pasta.   Enjoy!  For comments/questions ramona@lowfatdivablog.com


Creamy Homemade Mac and Cheese

4 cups macaroni/mini penne –  drained reserving 1 cup of pasta water

2 Tlb. Blue Bonnet Lite Margarine

2 cups shredded cheese (no fat cheddar, no fat mozzarella, no fat pepper jack)

¾ cup egg beaters

½ cup no fat sour cream

1 cup fat free ½ & ½ cream

Cayenne pepper optional

Place warm drained macaroni in bowl, add oleo.  Stir until melted.  In a separate bowl combine rest of the ingredients. Carefully stir into macaroni until mixture is combined.  If you feel the mixture is too thin you can add 1/4 cup of pasta water.   Pour into greased  13 x 9 casserole dish and bake uncovered for 30-45 min.

Note: You can make this more “gourmet” by adding real crab meat, lobster.  You can use other low fat/fat free cheeses for a combination.  You can add smoked paprika for a real unique flavor!


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