Seriously Good is hosting a Mac-n-Cheese Off blogging event. This Friday night everyone is making Macaroni & Cheese for dinner. I really wanted to make a Paula Dean recipe I saw on Paula's Party. She made Deep Fried Mac & Cheese. Yup, it was cut up and submerged in a deep fryer. And it looked so amazing and interesting to make.
However, I decided to forgo the heart attack and take a healthier route. Tonight I made Four-Cheese Macaroni, a recipe I found in Weight Watchers New Complete Cookbook. The recipe looked reasonable, just exchanging regular cheese and milk for low fat versions. However, I have never made Macaroni and Cheese before (except out of a box) so I have nothing to compare it to.
The cheeses never seemed to melt together very well for me. It ended up alot stringier than I thought it should be. Not too bad, but not like Boston Market's version. It tasted good though. It's pretty light. If on a diet, you can get your fix off of this version however I'm sure it won't stand up to some butter and cheese filled recipe.
My taste-testers approved. Of course they are of the canine and avian descent and they are happy with almost everything I make for them.
note* each serving has 7 weight watchers points
|Four-Cheese Macaroni (6 servings)|
2 1/4 cups elbow macaroni
1 cup fat-free milk
3/4 cup shredded reduced-fat sharp cheddar cheese
3/4 cup shredded reduced-fat sharp Monterey Jack cheese
1/3 cup shredded American cheese
1/3 cup shredded part-skim mozzarella cheese
1/2 teaspoon ground white pepper
Cook the macaroni according to package directions; drain and return to the pot.
Add the milk, cheddar, Monterey Jack, American cheese, mozzarella and pepper. Cook over low heat, stirring constantly, until the cheese melt, about 5 minutes.