Description
Skinny Mac and Cheese using low fat aged sharp cheddar and buttermilk. So creamy, cheesy and comforting.
Ingredients
- 7 ounces, weight Macaroni
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2-½ cups Low-fat Buttermilk
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- 8 ounces, weight Low-fat Sharp Cheddar Cheese, Divided
- ⅓ cups Breadcrumbs
Preparation
Preheat oven to 350ºF. Cook macaroni according to package directions.
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Slowly add buttermilk, stirring constantly until sauce is velvety and smooth. Add salt and pepper, to taste.
After sauce thickens, remove from heat and stir in ⅔ cup shredded cheese. Pour sauce over drained pasta and stir until macaroni is evenly coated.
Transfer macaroni and cheese sauce into a casserole dish. Spread remaining shredded cheese over the top. Sprinkle breadcrumbs over shredded cheese. Bake 30 minutes at 350ºF.
This dish freezes well both before and after it is cooked. Just remove from the freezer and bake at 350ºF for approximately 45 minutes or until mac and cheese is heated throughout and starting to brown on top.
