Lighter Macaroni and Cheese
Indulge in the creamy comfort of 'Lighter Macaroni and Cheese,' a healthier twist on the classic favorite that doesn’t skimp on flavor. Made with wholesome whole wheat elbow macaroni and a velvety cheese sauce that blends sharp reduced-fat cheddar, Parmesan, and Greek yogurt, this dish is rich, satisfying, and guilt-free. This recipe uses skim milk and a light roux to create a luscious, silky texture, while a hint of Dijon mustard adds a tangy depth that elevates every bite. With only 10 minutes of prep and 20 minutes of cooking time, this easy-to-make dish is perfect for weeknight dinners or meal prep. Garnish with smoked paprika for a smoky kick and serve with a side salad for a complete, balanced meal. Experience all the cheesy goodness you love—in a lighter, more nutritious way!
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Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken or vegetable broth
- 1 cup skim milk
- 1 cup plain Greek yogurt
- 1 cup sharp reduced-fat cheddar cheese, shredded
- 1 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika or smoked paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux. Cook for 1-2 minutes, whisking constantly, until golden and slightly bubbly.
Slowly whisk in the low-sodium chicken or vegetable broth, followed by the skim milk. Continue whisking until the mixture thickens, about 3-4 minutes.
Reduce heat to low and stir in the plain Greek yogurt, shredded sharp reduced-fat cheddar cheese, grated Parmesan cheese, and Dijon mustard. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
Season the sauce with salt and black pepper. Taste and adjust seasonings as needed.
Combine the cooked macaroni with the cheese sauce, stirring to coat the pasta evenly.
If desired, sprinkle a pinch of paprika or smoked paprika on top for color and additional flavor.
Serve immediately, garnished with extra cheese or fresh parsley if preferred. Enjoy a comforting yet lighter version of mac and cheese!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 25.7 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2351 mg | 181% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1492 mg | 32% | |
*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.
