Light Macaroni and Cheese – American Style

Ingredients for 4 servings:

• 250 g macaroni, short or penne or fusilli
• 750 ml milk, 1.5% fat
• 100 g grated cheese, e.g. Cheddar, medium-aged Gouda or Gruyère
• 80 g low-fat smoked bacon or ham
• 2 garlic cloves
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

reduced-calorie

Fry the bacon in a non-stick pan and set aside on kitchen paper to drain. Heat the milk, but do not let it boil. Place the macaroni in a separate pot and add enough milk to just cover the pasta. Add a little salt, pepper, and the crushed and finely chopped garlic cloves. Increase the heat to high until the macaroni begins to simmer. Be careful not to let it boil to avoid foaming. As with risotto, add the remaining milk a little at a time, stirring constantly. Do not leave the pot until the macaroni is al dente. This will take a little longer than usual. Remove the pot from the heat and stir in the grated cheese thoroughly. Adjust the consistency by adding more milk until the pasta reaches its desired consistency. If necessary, return to the warm heat to ensure the cheese melts completely. Season again before serving. Crumble the cooled and dry bacon and sprinkle over the prepared portions. Diced ham also works very well, but don’t fry it too much, as it hardens quickly. I deliberately avoided using light cheese. I prefer a little less cheese, but with more flavor. Approximately 435 kcal per serving.