Low-Fat Mac & Cheese
  • 12 ounces Ronzoni high fiber penne or whole wheat penne
  • 8 ounces chopped frozen broccoli (optional)
  • 8 ounces reduced-fat evaporated milk
  • 1 egg yolk
  • 1 teaspoon salt
  • 1 small garlic clove grated
  • 1 tablespoon butter
  • 8 ounces cabot 75% reduced fat cheese, grated (or a white cheddar cheese made with 2% milk)
  • 4 ounces light cream cheese, softened
  • 1 cup panko bread crumbs + 1 tablespoon olive oil (optional)
  1. Cook pasta until al dente. Add frozen broccoli to the pasta in the last two minutes of cooking.
  2. While the pasta is cooking whisk the evaporated milk, egg yolk, salt, and garlic together in a medium mixing bowl.
  3. Drain pasta and broccoli and return to pan. With the heat on low, add evaporated milk mixture and butter to the pasta. Stir until the pasta is completely coated and then add cheeses, stirring until everything is melted and creamy. If necessary add a little bit of pasta water to loosen the sauce up. Season with salt and pepper.
  4. For the optional topping of panko: Mix panko and olive together in a small sauté pan. Cook on medium until bread crumbs are brown, about three minutes. Sprinkle over mac and cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/low-fat-mac-cheese/