Family Favorite Macaroni and Cheese Lighter Recipe
Indulge in comfort food with a guilt-free twist by trying our Family Favorite Macaroni and Cheese Lighter Recipe. This wholesome dish keeps all the creamy, cheesy goodness you love while cutting back on excess calories. Made with tender elbow macaroni enveloped in a velvety sauce of sharp cheddar, Parmesan, and non-fat Greek yogurt, this recipe achieves richness without the heavy cream. A hint of Dijon mustard, garlic powder, and paprika adds depth of flavor, while a crispy layer of golden panko breadcrumbs tops it all off. Ready in just 35 minutes, this lightened-up macaroni and cheese is perfect for busy weeknights, meal prep, or a healthier take on a family-friendly classic. Your taste buds will thank you, and so will your waistline!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Low-fat milk
- 1.5 cups Sharp cheddar cheese, shredded
- 0.25 cups Parmesan cheese, grated
- 0.5 cups Greek yogurt, plain non-fat
- 1 teaspoons Dijon mustard
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 cups Panko breadcrumbs
- as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish with olive oil spray and set aside.
Cook the elbow macaroni in a large pot of salted, boiling water according to package directions until al dente. Drain and set aside.
While the macaroni cooks, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute until smooth and slightly golden.
Gradually whisk in the low-fat milk, making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens, about 4-5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan, Greek yogurt, Dijon mustard, garlic powder, paprika, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it evenly.
In a small bowl, toss the panko breadcrumbs with a light spray of olive oil. Sprinkle the breadcrumbs evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden and the edges are bubbling.
Allow to cool for 5 minutes before serving. Enjoy your lighter take on a comfort food classic!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 376 mg | 29% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 94 mg | 2% | |
*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.
