A recipe from Taste of Home magazine that I changed to fit what I had on hand in the kitchen and turned out pretty darn good! In food processor or blender combine milk,ricotta cheese, onion, parmesan cheese,salt and pepper. In a 1 quart baking dish spray lightly with Pam and pour mixture in and top with remaining cheese. Low-fat, baked macaroni and cheese is a great way to feed your kids something they'll like in the healthiest way possible. After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!
Get a recipe for low-fat, baked macaroni and cheese with help from a pediatric dietitian and mother of two in this free video clip. And I know it's so easy to go ahead and pop open a box of Kraft Mac and Cheese, but sometimes you can really get more nutrients when you make it yourself.
The key is, when you're making something that has less fat in it, make sure you keep some products that do have some fat.
So, you'll see here, this shredded sharp cheddar cheese, and it's one cup of shredded cheese that's reduced fat and one cup that's full fat. The sour cream that I used to add some creaminess consistency to the cheese sauce, is a light, reduced fat.

And then, the rest of these things are just seasonings that can really, really help add that sharpness and pinch to, to the cheese sauce. So, we have a tablespoon of butter, which we melt on top of the stove on a low to medium heat, so, like, number four on your dial. And then, you're going to be whisking it quickly to make sort of the base of the sauce, and you'll see it kind of come together and make it clumpy, but that's o.k.
And then, you're going to take, one you're whisking in the butter and added the flour, then you're going to be pouring about one and a half cups. So, the combination lowers the fat content, but still lends that creamy consistency that macaroni and cheese needs. Once you're whisking that, you're going to be basically adding the spices to give the sauce that flavor that we love. This is dry mustard powder, but it's ground mustard, and you do that with about a tablespoon of that. A little shake of cinnamon, i'm sorry, this is nutmeg, and it's basically an eighth of a teaspoon. And then, lastly you're going to add a splash of Worcestershire sauce and that really brings home the flavor. Once you heat this on top of the stove for about three to four minutes, you're constantly whisking, let it kind of bubble and pop. And what happens is, the heat sort of just melts the cheese altogether and you can stir it all up, and that's your cheese sauce.

And again, you're cooking elbow macaroni or pipettes, or anything that you like, as directed on the package.
It's usually about eight to ten minutes, you don't want to overcook it, because then the macaroni will be way too soggy. So, once you get all the really good cheese sauce in there, you're going to fold the cheese sauce in.
You're going to spray the bottom of your baking dish with non-stick cooking spray and then, transfer this into what's going into the oven. This is a really nice dish to have around, so you can make it ahead of time and reheat it later on that day.
And we have to bake it at 350 degrees for 25 minutes, until it's brown and bubbly on the top.
And I'm Kate Samela, author of "Give Peas a Chance: The Foolproof Guide to Feeding Your Picky Toddler." Happy eating!

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