Creamy Light Macaroni and Cheese
Indulge in the ultimate comfort food with this Creamy Light Macaroni and Cheese that balances rich, cheesy flavor with a lighter twist. Made with tender elbow macaroni, a velvety sauce of low-fat milk, sharp cheddar, and Parmesan, and a subtle blend of spices including garlic powder and paprika, this recipe offers a satisfying meal without the guilt. For a golden, crispy finish, an optional panko breadcrumb topping elevates the dish to dinner-party-worthy status. With just 30 minutes from start to finish, this easy, family-friendly recipe is perfect for busy weeknights or cozy weekends. Serve it as a main course or a side dish, and enjoy the perfect blend of creamy decadence and wholesome simplicity.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Low-fat milk
- 1.5 cups Low-fat shredded cheddar cheese
- 0.25 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 0.5 cups Panko breadcrumbs (optional, for topping)
- 1 teaspoons Olive oil (optional, for toasting breadcrumbs)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
In a medium-sized saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
Slowly pour in the low-fat milk while whisking continuously to prevent lumps. Continue to cook over medium heat until the mixture thickens, about 3–4 minutes.
Lower the heat to medium-low and add the shredded cheddar cheese and Parmesan cheese, stirring until fully melted and the sauce is smooth.
Season the sauce with salt, ground black pepper, garlic powder, and paprika. Taste and adjust seasoning if necessary.
Mix the cooked macaroni into the cheese sauce, making sure all noodles are evenly coated.
If adding a breadcrumb topping, preheat the oven to 375°F (190°C). Toss the panko breadcrumbs with olive oil, spread them over the macaroni and cheese in an oven-safe dish, and bake for 10 minutes or until golden brown.
Serve the macaroni and cheese hot, garnished with a sprinkle of paprika or additional shredded cheese, if desired.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4565 mg | 198% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 32.2 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2053 mg | 158% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
