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Ok, I have armed myself with Shanny's favorite pasta, Dreamfield's. What is the best way to make a low fat version of mac & cheese? Please be specific on how much of everything since I can't cook at all.
Need Recipe For Low Fat Mac & Cheese
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Oh darn . . . I have no experience making low fat recipes! All I would know is to substitute low fat cheeses in a regular recipe, but dunno if it would be satisfactory. I just truly haven't ever tried to make low fat meals! Incredible, I know!
I do have a spaghetti bake recipe that uses cottage cheese & mozzarella - those are pretty lowfat cheeses, aren't they? You could layer the cooked pasta with those cheeses & bake it until the cheese melts & start to brown . . . does that sound like it might work? I always deduct a full two minutes from the Dreamfields designated cooking time, especially when I put it in a casserole like this.
I know this isn't specific . . . dang it all . . . I usually just stand back & toss!
Okay, try this: Cook the pasta (deducting the two minutes from the cooking time). Drain immediately & stir in 1/4 cup of lowfat sour cream (I don't think I'd use fatfree, but lowfat oughta work) into 2 cups of the cooked pasta. Then layer the pasta in a baking dish with 1 cup lowfat cottage cheese & 1 cup shredded mozzarella. Bake until the cheese begins to brown. Top with diced green onions if desired.
(I sure hope this works - I'm flyin' by the seat of my pants here . . .)
I do have a spaghetti bake recipe that uses cottage cheese & mozzarella - those are pretty lowfat cheeses, aren't they? You could layer the cooked pasta with those cheeses & bake it until the cheese melts & start to brown . . . does that sound like it might work? I always deduct a full two minutes from the Dreamfields designated cooking time, especially when I put it in a casserole like this.
I know this isn't specific . . . dang it all . . . I usually just stand back & toss!
Okay, try this: Cook the pasta (deducting the two minutes from the cooking time). Drain immediately & stir in 1/4 cup of lowfat sour cream (I don't think I'd use fatfree, but lowfat oughta work) into 2 cups of the cooked pasta. Then layer the pasta in a baking dish with 1 cup lowfat cottage cheese & 1 cup shredded mozzarella. Bake until the cheese begins to brown. Top with diced green onions if desired.
(I sure hope this works - I'm flyin' by the seat of my pants here . . .
)
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I have used Dreamfields and found for ME it is still quite Glycemic. you may want to be careful the first time you use it.
I'm sure you know, but for others reading this post
Fat reduces the glycemicness of carbs
I found premium ice cream only raised my BGL about 15 pts where the low fat was a 30 pt rise
I'm sure you know, but for others reading this post
Fat reduces the glycemicness
of carbs I found premium ice cream only raised my BGL about 15 pts where the low fat was a 30 pt rise
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2,772 Posts
I have to watch my fat intake because I am 60 pounds overweight thanks to my friends Novolog & Lantus. I lost 60 pounds in 6 months last year and gained it all back when I started taking insulin again.I have used Dreamfields and found for ME it is still quite Glycemic. you may want to be careful the first time you use it.
I'm sure you know, but for others reading this post
Fat reduces the glycemicness
I found premium ice cream only raised my BGL about 15 pts where the low fat was a 30 pt rise
Macaroni & Cheese
1 box Dreamfield's Elbow Macaroni
1 lb low fat grated cheddar cheese
1/2 stick butter, softened
12-oz can evaporated skim milk
2 eggs, slightly beaten
salt to taste
pepper to taste
Cook macaroni according to package directions; drain.
Gradually stir in cheese and butter until well combined.
Fold in milk, eggs and salt and pepper. Blend well. Pour into well greased baking dish.
Bake at 350 degrees for 45 minutes. Let set 10 minutes before serving.
Note: I have used 1/4 less cheese with good results.
Stacey
The Diabetic Pastry Chef
1 box Dreamfield's Elbow Macaroni
1 lb low fat grated cheddar cheese
1/2 stick butter, softened
12-oz can evaporated skim milk
2 eggs, slightly beaten
salt to taste
pepper to taste
Cook macaroni according to package directions; drain.
Gradually stir in cheese and butter until well combined.
Fold in milk, eggs and salt and pepper. Blend well. Pour into well greased baking dish.
Bake at 350 degrees for 45 minutes. Let set 10 minutes before serving.
Note: I have used 1/4 less cheese with good results.
Stacey
The Diabetic Pastry Chef
I was recently introduced to Dreamfields pasta - life may be worth living after all!
I made a simple chicken casserole using the penne pasta. Cook the pasta (half a box!) but leave a couple minutes of cooking time to go. Overcooking ruins the low-carb aspect of it. Make a basic sauce using butter, flour, and chicken stock or bouillon. (2 tablespoons, 2 tablespoons, 2 cups) Add cooked roast chicken, diced, about 2 cups, to the sauce. Add the cooked pasta and mix well. Pour into a greased 8x8 inch pan, and sprinkle the top with parmesan cheese (or bread crumbs). Bake at 350 for half an hour. Serve with broccoli and tomato salad.
Oh, yeah, season the sauce with salt, pepper, marjoram and rosemary (or poultry seasoning).
I made a simple chicken casserole using the penne pasta. Cook the pasta (half a box!) but leave a couple minutes of cooking time to go. Overcooking ruins the low-carb aspect of it. Make a basic sauce using butter, flour, and chicken stock or bouillon. (2 tablespoons, 2 tablespoons, 2 cups) Add cooked roast chicken, diced, about 2 cups, to the sauce. Add the cooked pasta and mix well. Pour into a greased 8x8 inch pan, and sprinkle the top with parmesan cheese (or bread crumbs). Bake at 350 for half an hour. Serve with broccoli and tomato salad.
Oh, yeah, season the sauce with salt, pepper, marjoram and rosemary (or poultry seasoning).
I have found I have lost tons of weight incorperating more fat into my diet. I now use real butter, real heavy cream. I don't use pasta, though and I think you will find you put more weight on eating calories from pasta. A nice alternative is something called Shiratake Noodles or as they are called Miracle Noodles. They are virtually carb free and calorie free. I buy mine online
www.asianfoodgrocer.com
www.asianfoodgrocer.com
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Personally on the weight issue, portions portions portions! We ALWAYS make mac n cheese regular, old fashioned but as a side not a main meal..which cuts the amounts down on the nutritional info as well, its great for a side for fish or steak and my ole fashioned recepie I use is not on cheese overload (which can be further cut by getting low fat), its quite yummy The recepie I use is here on all receipies as its written, though I half it cause its make a TON..and the noddles tasted quite squishey after freezing in my experience so far (normal elbow noodles):
Old-Fashioned Macaroni, Tomato, and Cheese Bake Recipe - Allrecipes.com
for nutritional info click print then nutritional info as an option and it will pop up. Its our favorite anyway But like I said eaten as a SIDE not a main meal..Main meal is carb overload lol!
Chrissie
and my ole fashioned recepie I use is not on cheese overload (which can be further cut by getting low fat), its quite yummy The recepie I use is here on all receipies as its written, though I half it cause its make a TON..and the noddles tasted quite squishey after freezing in my experience so far (normal elbow noodles):Old-Fashioned Macaroni, Tomato, and Cheese Bake Recipe - Allrecipes.com
for nutritional info click print then nutritional info as an option and it will pop up. Its our favorite anyway
But like I said eaten as a SIDE not a main meal..Main meal is carb overload lol!Chrissie
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