Just make it and eat it, and thank the good Lord that it can be lightened up so one can consume mass quantities of it.
The first round I made with a reduced-fat Irish white cheddar, which Sean liked a lot. It was a bit strong for me, so the next round I used a blend of Monterrey jack and mild cheddar that was not reduced fat at all. I couldn't tell a big difference between the two versions, other than the tang of the cheese.
This recipe is from America's Test Kitchen, with breadcrumbs added for Americana.
Mac N Cheese (Light)
1/2 lb macaroni
1 (12 oz) can reduced fat evaporated milk
3/4 c 2%milk
1/4 t dry mustard
1/8 t garlic powder OR celery salt (loved the celery salt!)
pinch cayenne
2 t. cornstarch (oops, this might be T rather than t)
8 oz 50% reduced fat light cheddar, grated (only Cabot brand tastes decent)
Cook pasta in salted water until completely tender, stir often. Drain and leave in colander.
In the now empty pan, add the evaporated milk, 1/2 c 2% milk, mustard, garlic or celery salt, cayenne and 1/2 t salt. Bring to a boil, then reduce to a simmer. Whisk the cornstarch into the remaining 1/4 c milk then mix in the simmering sauce. Continue to simmer, whisking constantly until slightly thick, about 2 minutes. Off heat, whisk in cheddar then stir in the pasta. Let sit for 5 minutes to thicken, then serve. OR...
Add about 2 T melted butter (real butter) to some bread crumbs (probably about 3/4 c). Transfer the mac to an oven proof dish (if not already in one), and sprinkle the crumbs on top and broil in the oven until brown.
Of course, I add freshly cracked pepper to everything, and this is no exception. I add it at the end, along with any addition celery salt I choose.
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