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.
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.
(What was left of the finished product)