
Guest post by the Fabulous BK. Girlfriend is keeping it real and that’s why I heart her. A native Brooklynite (yeah, new york baby!) of Carribean heritage, BK lives in the DC metro area with her two awesome children and a Certified Jazzercise instructor.
Macaroni & Cheese is ONE of my favorite foods.. It’s absolute comfort food and its nothing like mac & cheese, fried chicken, cornbread and a helping of greens (collards, kale, turnip.. get my drift)
In a quest to make one of my FAVORITES lower in fat.. I set out to substitute the four/five cheeses I normally use to well, cottage & sour cream….I wasn’t excited about it at first.. I WILL NOT LIE. I was VERY skeptical but I was determined to find a lower fat version of my favorite to enjoy regularly rather than on holidays & special occasions.
I tried this recipe back in February 2008 and my son (who eats EVERYTHING) said to me Mommy, its not as cheesy as your other mac & cheese but its still good.. A commenter (Sunshine) mentioned on that post that I had not mentioned any regular cheeses like cheddar.. I know, it’s because I didn’t use any THE FIRST TIME.. So the original recipe is below:
• ½ cup uncooked pasta (I used rotini but any pasta will do)
• 2 tablespoons cream-style cottage cheese, small curd 2% milkfat
• 2 tablespoons sour cream
• ¼ cup egg beaters
• salt
• pepper
• 8 ounces 2% part skim mozzarella
• Small onion diced
Drain pasta and leave on the side. Combine all ingredients and blend together well (it helps to do it on the stove top. Heat helps to melt the cheeses) bring to a boil (very small) and then add pasta.. pour into pan add additional mozzarella to top and then bake at 375 degrees for 20-25 minutes.
So after Sunshine asked about the cheddar.. I figured Hmm they make 2% cheddar (mild & sharp) so what did BK do? I tried it with 4 ounces 2% sharp cheddar, 4 ounces 2% part skim mozzarella and…. IT WASN’T BAD!!!
While this recipe is LESS in FAT than my family’s original mac & cheese I found it to still be a little rich (with the cheddar). I have also experimented with adding a little grated parmesan & romano (1/4 cup) mixed in with the remaining mozzarella cheese on top. That actually tasted better to me than the cheddar added.
I paired this with my baked “fried” chicken, greens and cornbread and the family was very happy with little to no leftovers. If you try it, feel free to let me know what you think!!!!
Thank you for sharing BK!
photo: wordridden








