• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Policies & Disclosures 
  • Appetizers
  • Bread and Muffins
  • Breakfast
  • Dessert
  • Drinks
  • Jewish Holiday Favorites
  • Kids' Picks
  • Lunch
  • Sauces and Staples
  • Side Dishes
  • Snacks
  • Soup
  • Vegetables
  • Beef
  • Chicken
  • Fish
  • Vegetarian

Dana's Table

menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Break the Fast

    Published: Jan 12, 2014 · Modified: Aug 12, 2022 by Dana Shrager · This post may contain affiliate links

    Make-Ahead, Homemade Mac and Cheese (lowfat, lactose-free)

    • Facebook
    • Email
    • Print

    Make-Ahead Mac and Cheese (lowfat, lactose-free)Macaroni and Cheese is always a crowd-pleaser, especially with kids. Recently, I planned a holiday food buffet with sophisticated flavors and then decided to add this dish so I could please a wider range of palates. I wanted to make a dish lower in fat so the adults wouldn't feel guilty having some too. I took a regular recipe and lightened it up. I changed half the ingredients to lowfat. I also used lactose-free ingredients so I could enjoy the dish as well. Judging by the crowd's response, I succeeded in making healthier, tasty Mac and Cheese. My friend's daughter Jessica declared this recipe the best Mac and Cheese ever.

    Now I am rushing the recipe onto my blog at the request of my friend so she can make it too.Lighten Up Mac & Cheese | FoodieGoesHealthy.com

    This recipe works because it starts with a bechamel sauce as a base, and then cheese is added. But don't let a fancy term deter you; this is a simple recipe with a few ingredients stirred in a pot to form a delicious sauce. Furthermore, this combination of cheeses works well. The yogurt cheese I selected is mild, so I paired it with an extra sharp white cheddar cheese to add flavor. The extra sharp cheese alone would be too strong. I used Cabot's extra sharp white cheddar which I found at Trader Joe's and The Cultured Way's yogurt cheese which I found at Vicente Foods, a gourmet grocer. Both cheeses are lactose-free, which makes me very happy. Nevertheless, whatever cheese you find in your neighborhood will work equally well. Just look for cheese that is not too strong or too bland. Happy cooking.

    Make-Ahead, Homemade Mac and Cheese (lowfat, lactose-free)
    Print
    Recipe type: Dairy main course or side dish
    Cuisine: American
    Author: Dana @ FoodieGoesHealthy.com
    Prep time: 20 mins
    Cook time: 30 mins
    Total time: 50 mins
    Serves: 6-8 as a main
    I adapted the recipe from Homeroom restaurant and found the recipe on chow.com.
    Ingredients:
    • 1 pound elbow macaroni pasta
    • ½ cup olive oil
    • ½ cup white whole wheat flour
    • 4 cups lactose-free lowfat milk
    • 6 ounces extra sharp aged white cheddar (shredded, about 2 cups lightly packed)
    • 6 ounces mild, aged, lowfat white cheese (shredded, about 2 cups lightly packed)
    • ½ teaspoon freshly ground nutmeg
    • About 2 teaspoons kosher salt (to taste depending on saltiness of cheese and preference)
    • Several grinds freshly cracked black pepper
    Instructions:
    1. Cook the noodles in a large pot of boiling salted water. Slightly undercook the noodles until they are al dente, meaning that the pasta is tender but still firm to the bite. Drain noodles in a colander, and then run noodles under cold water to halt the cooking. Drain well, and set aside.
    2. Meanwhile, make the sauce. In a medium-sized pot, add the oil and flour, and heat over medium high heat. Whisk until the flour is incorporated, and cook for a few minutes. Gradually add in the milk and whisk until the sauce is smooth and thickens up, about 5 minutes. Turn flame to low, and stir in the shredded cheese. Add nutmeg, salt, and pepper. Taste and adjust seasonings.
    3. To make ahead, put the noodles in a large casserole, and pour the sauce over the noodles. Gently, fold the noodles over to coat the noodles in sauce. The dish will be extra saucy now, but will be just right when re-heated.
    4. Let dish cool, then cover and refrigerate.
    5. When ready to serve, preheat the oven to 375 degrees farhrenheit. Heat the mac and cheese covered for about 30 minutes or until dish is warm, then serve.
    Notes:
    If serving immediately, make the following adjustments:
    - Do not run cold water over the cooked pasta.
    - Use about ⅔ to ¾ of the sauce.
    - No need to reheat in a casserole.
    3.2.2199

     

    More Break the Fast

    • Easy Blintz Soufflé Casserole
    • Honey Cookies
    • A Healthier & Rustic Apple Crisp that Won't Ruin Your New Year's Resolution
    • Maple Syrup and Blueberry Pancake Muffins (dairy-free, whole wheat)
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Heather Jarman says

      January 13, 2014 at 12:26 am

      Hi Dana, As a variations, have you tried Dijon mustard instead of nutmeg in a cheese sauce? It enhances the flavour of the cheese. It could be interesting to use a grainy mustard.

      Reply
      • Dana says

        January 13, 2014 at 4:26 pm

        Yes, mustard sounds like the perfect "secret ingredient" to give Mac and Cheese a flavor boost. Thanks for the suggestion Heather.

        Reply

    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Trending Recipes

    • Sweet Noodle Kugel (parve / pareve)
    • Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions)
    • Fall Harvest Salad with Apples and Pomegranate
    • Lemon Herb Green Tahini Sauce

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Winter Recipes

    • San Marzano Tomato Sauce
    • The Best Ever Lentil Soup
    • Beef and Barley Soup: A Tribute to Aunt Rose
    • Shaved Brussels Sprouts Salad with Dates, Pecans, and Cheese

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2022 Dana Shrager / Dana's Table. All Rights Reserved.