Who likes mayonnaise out there? Do you like it enough to use it to make chocolate cake or macaroni and cheese? After writing a feature article on mayonnaise for WebMD.com , I came across some signature recipes from Duke's mayonnaise (a favorite Southern brand). If you like macaroni and cheese but don't want to go through the effort of whipping up a white sauce, you will like Duke's recipe for Mac & Cheese. The mayonnaise serves as a base sauce for the casserole. I tried this recipe myself but I lightened it up and embellished the dish with some optional ingredients (green onions, salt-free seasoning, garlic and tuna). I used whole wheat pasta instead of white pasta and reduced fat cheddar cheese instead of regular. A lighter mayonnaise blend was also whipped up using light mayonnaise, light sour cream and fat free half and half. The original recipe contains (per serving) : 690 calories, 49 grams fat, 16 grams saturated fat, 73 mg cholesterol, and 1.7 grams fiber. The new and improved LIGHT version (per serving) : 390 calories, 13.8 grams fat, 7.5 grams saturated fat, 40 mg cholesterol, and 6 grams fiber. SAVINGS (per serving) : 300 calories, 35 grams fat, 8.5 grams saturated fat, 33 mg cholesterol and an increase of 4 grams of fiber! Duke's Light Macaroni & Cheese Photo: Elaine Magee Ingredients: 3 cups uncooked whole wheat elbow or shell pasta 1/3 cup Duke's Light Mayonnaise (or similar) 1/3 cup fat free or light sour cream 1/3 cup fat free half and half (lowfat milk can be substituted) 3 cups shredded reduced fat sharp cheddar cheese 1/3 cup chopped green onions, white and part of green (optional) 1/4 teaspoon Mrs. Dash salt-free seasoning of your choice such as Table Blend (optional) 1/2 teaspoon chopped fresh garlic (optional) 12 ounces albacore or chunk light tuna in water, drained (optional) Preparation:

1. Preheat oven to 325-degrees. Coat a 2-quart baking dish or 8 x baking dish with canola cooking spray.
2. Bring a large saucepan of water to a boil and cook pasta until just tender following directions on package of pasta. Drain pasta in colander.
3. In large bowl, combine light mayonnaise, fat free sour cream, and fat free half and half. Stir in shredded cheese and any of the remaining optional ingredients as desired. Stir in the cooked, drained pasta.
4. Bake for 30 minutes or until cheese and sauce is nicely and bubby and top is lightly browned in some areas. Serve hot!

Yield: Makes 6 servings Nutritional Analysis per serving: 390 calories, 21 g protein, 45 g carbohydrate, 13.8 g fat, 7.5 g saturated fat, 2 g monounsaturated fat, 3 g polyunsaturated fat, 40 mg cholesterol, 5 g fiber, 520 mg sodium. Calories from fat: 32 percent. Omega-3 fatty acids = .3 gram, Omega-6 fatty acids = 2.3 grams Nutritional Analysis per serving (with the optional ingredients): 470 calories, 34 g protein, 46 g carbohydrate, 15.5 g fat, 8 g saturated fat, 2 g monounsaturated fat, 4 g polyunsaturated fat, 63 mg cholesterol, 5 g fiber, 551 mg sodium. Calories from fat: 30 percent. Omega-3 fatty acids = 1 gram, Omega-6 fatty acids = 2.5 grams. The WebMD Healthy Cooking Newsletter - recipes, kitchen and shopping advice in your inbox.