Lisa Lillen, aka Hungry Girl, who has been featured on the Rachael Ray show numerous times has an innovative way of creating lower fat foods and has figured out how to shop for lower fat foods in our supermarkets. She has come up with great, healthy substitutions for many of our favorite foods. One of those subs is with cheese. She uses TLCC in many of her recipes. This cheese has only 35 calories per wedge and comes in a variety of flavors - you get 8 wedges per container, and it's very reasonable at just over $4 a container.
I wanted to make macaroni and cheese and thought of trying to use TLCC since it's already creamy, and I just had to incorporate it into a sauce. Here's how I did it -
1/2 c. chicken stock
1 c. milk of choice
2 c. gluten free pasta
brown rice flour
3 wedges of Laughing Cow cheese
I first boiled some gluten free penne brown rice pasta for the allotted time and set it aside.
I took a large sauce pan and put in 1/2 cup of chicken stock and 1 cup of almond milk and let it heat up (I used the same pan I boiled the pasta in).
I then took a large skillet, on medium heat, and put in a fair amount of olive oil and added about 2 tablespoons of brown rice flour and I whisked the 2 together.
Next, I threw in 3 wedges of the light garlic and herb cheese.
I proceeded to whisk the cheese into the oil/flour mixture. At first it will seem grainy and like it won't want to incorporate, but KEEP WHISKING!
After the cheese is mixed in, pour in the heated milk mixture and add a little salt, some pepper and a few grates of nutmeg - whisk until heated through. **Tip - see the line on the back of my wooden spoon, then you can do that with your sauce, it's the perfect consistency.**
Add your pasta and mix to incorporate.
Serve hot with desired main course (or not). We had ours with roasted veggies.
Comments or questions are always welcomed. I would love to hear what you think of this recipe or any of my other posts. Thanks!