Reduced-Fat Macaroni and Cheese

Half the calories but all the flavor, from Cook’s Country.

Has Kim tried this? No

Bread Crumb Topping

1/2 c plain bread crumbs

1 tbsp unsalted butter, melted

Macaroni and Cheese

1/2 c shredded reduced-fat sharp cheddar cheese (3 oz)

1/2 c grated Parmesan cheese

1/2 c part-skim Ricotta cheese

1 tbsp plus 1 tsp salt

1/2 lb elbow macaroni

1 tbsp unsalted butter

1 1/2 tbsp all-purpose flour

1 tsp powdered mustard

2 1/2 c skim milk

1/2 tsp Tabasco sauce (optional)

For the topping: Toss bread crumbs with butter in small bowl until combined. Set aside.

For the mac and cheese: In food processor, process cheeses until no large pieces remain, 1 to 2 minutes. Transfer to bowl and set aside.

Adjust oven rack to lower-middle position and heat broiler. Cook macaroni until tender, 7 to 9 minutes. Drain macaroni and leave in colander.

Heat butter in Dutch oven over medium-high heat until foaming. Add flour and mustard and cook, whisking, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, 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 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 broiler-safe 8-inch-square baking dish, and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes. Cool 2 minutes and serve.

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