Kraft Macaroni and Cheese ingredients called into question by concerned Moms

[NJCher]

8. that's right, and control fat, too

I make my own with ricotta, cottage cheese, a little cheddar, and evaporated milk plus a few other ingredients. One can control the fat better by making one's own.

Also, to keep glycemic level down, I use whole wheat macaroni, not white.

I wouldn't touch any packaged products put out by America's corporate food system. Yuck. Never, ever.


Cher

p.s. posting my recipe


Low Fat Macaroni and Cheese
¾ cup evaporated skim milk
1 cup low fat (skim) cottage cheese
½ cup part skim ricotta cheese
½ cu low fat shredded cheddar cheese
½ tsp. nutmeg
1 pinch ground pepper (to taste)
1 tbsp. dry bread crumbs
1 lb. whole wheat elbow macaroni

Preheat oven to 350

Cook pasta according to package
instructions. Heat the milk in a saucepan
over low heat. Add the cheeses until they
melt, stirring constantly. Stir in the nutmeg
and pepper. Remove the cheese sauce from
the heat, add the cooked pasta and mix well
Pour the mixture into a 2-quart casserole
dish. Sprinkle with parmesan cheese and
bread crumbs. Bake for 15-20 minutes until
bubbly and top is browned.

Makes 6 (1 cup servings) Per Serving: 250 calories, 3g total fat, 1g saturated fat, 37g carbohydrate, 4g fiber, 200 mg sodium, and 17g protein