I first made this while spending part of the winter in Florida. We were tempted by the gooey mac & cheese in the Whole Foods prepared food section, but I convinced my husband that I can make the same dish at home, using ingredients I felt comfortable eating.
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I used the recipe
here as a base but made some substitutions.
I eliminated the butter.
I use 1% milk
For cheese I combine low fat jalapeno muenster, low fat sharp cheddar, and low fat dill havarti.
The result is crispy on top and gooey in the middle.
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(What was left of the finished product)