I cut this recipe down to eight servings. It may look like I butchered this recipe but I did my best to make something my family loves while using less calorie-laden ingredients. I did not add the salt called for. I added in four cloves of fresh minced garlic when I sauteed the onion. I used whole wheat elbow macaroni, fat free evaporated milk, 2% shredded sharp cheddar and fat free cottage cheese. I did cut the recipe in half but I kept the shredded cheeses at the same amounts. I made my own croutons out of four small pieces of day old wheat bread and only a couple tablespoons of butter with garlic and onion powder stirred in before I spread it over the bread and "toasted" it in the oven to make croutons. I didn't use the whole amount of "croutons", I just crumbled it over the top until there was a slight dusting over the whole baking dish full. My family liked this but they'll eat almost any macaroni and cheese. This is a really rich-tasting macaroni and cheese, even using lighter ingredients. Using the processed cheese gave it a nice.....extra creamy mouth feel. NOTE: I would not recommend adding the full amount of flour. I thought that I might have an issue with it coming out too dry if I didn't cut back and I'm glad I did. Three tablespoons is plenty.
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I cut this recipe down to eight servings. It may look like I butchered this recipe but I did...