Post # 1
I am going to make myself some mac and cheese on the stove top tonight. I’m going to put in onions and spinach, and I’m thinking of using low fat cheddar and low fat ricotta, but that combination of cheese might not be great? My rationale for wanting to use ricotta is that it won’t congeal weirdly when I put leftovers in the fridge. But does it even matter?
What kind(s) of low fat cheese should I use?
Post # 3
I would do low fat cheddar.
Post # 4
- Wedding: August 2013 - Brookfield Zoo
I don’t know about ricotta, but for cheddar the only tip I have is to not use the bagged shredded kind if you can help it; the kinds that come in a block which you would grate yourself melt way better and smoother.
Post # 5
Kraft also sells an already melted cheese in a bottle, usually next to the spaghetti sauce. I use that along with Sargentos shredded chz and it comes out great!
Post # 6
I always put in a little bit of low fat american cheese, it helps keep the sauce smooth and will counteract the ricotta graininess a little bit. If you don’t mind using full-fat, a little bit of parmesan will really improve the flavor.
Post # 7
I like a mix of sharp cheddar and american (I don’t like american normally, but like PP mentioned, it melts really nicely.) I’ve never tried ricotta, but it can’t hurt! Worse case it just won’t be melty (actually, I doubt it will be melty.)
Post # 8
I use lots of kinds of cheese. You know how they say “three cheese” mine if like “6+ cheese mcn n cheese”
Post # 10
- Wedding: October 2011 - Bed & Breakfast
Gruyere. Seriously amazing.
Post # 11
And Vermont White Cheddar!
Post # 12
Block Vermont white cheddar and Irish cheddar yummmy
Post # 13
I use a mix of sharp cheddar and gruyere, with a little marscapone to make it creamy!
ETA: Just realized none of these are low fat at all!!