Cook it light: Gourmet cheese and macaroni sans the calories and fat

Dear Jeanne: This recipe looks so good — like a "gourmet" macaroni and cheese — but I haven't tried it because of all the fat. Is there any way to keep all the flavor while removing at least some of the fat? — Marsha G., Sarasota, Fla.

Dear Marsha: This does look like it would be delicious. I didn't make it, either — 78 grams of fat? Even a bite would be too much! I did, however, make a dish that is really delicious using many of the same ingredients. No one ever would think this was "diet food."

Adding the herbs and very strong cheeses means you can make a macaroni and cheese without having to use huge amounts of cheese. You can use whatever shape of pasta you prefer — I used penne, as it is readily available in whole wheat. Serve with a green salad.

Five-cheese Macaroni and Cheese

4 ounces bacon, diced

1 onion, diced

6 tablespoons butter

4 tablespoons flour

1 tablespoon Dijon mustard

2 1/2 cups milk

2 cups heavy cream

1 sprig fresh thyme

1 bay leaf

1/2 teaspoon salt

1 1/2 cups fontina cheese, grated

1/2 cup crumbled blue cheese

3/4 cup Gruyere cheese, grated

3/4 cup cheddar cheese

3/4 cup Parmesan cheese, grated

3 tablespoons Italian parsley, chopped

16 ounces macaroni, cooked

1/4 cup breadcrumbs