Friday, January 5, 2007

"Healthy" Four-Cheese Macaroni


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

Instructions
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.

3 comments:

Kevin said...

Rachel,
Thanks for joining in!

Erika said...

Yum! That looks really good.

Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy