Low Fat Baked Macaroni and Cheese
Indulge in comfort food without the guilt with this delicious Low Fat Baked Macaroni and Cheese recipe! Featuring wholesome whole wheat elbow macaroni and a creamy blend of low-fat sharp cheddar and mozzarella cheeses, this dish is a healthier spin on a beloved classic. A velvety, roux-based cheese sauce infused with Dijon mustard, garlic, and onion powders ensures every bite is packed with rich, savory flavor. Topped with golden, crunchy panko breadcrumbs and a sprinkle of optional parsley for freshness, this baked casserole delivers satisfying texture and taste. Ready in just 40 minutes, it's a family-friendly crowd-pleaser perfect for weeknight dinners or cozy gatherings. Enjoy the ultimate balance of indulgence and nutrition with this lightened-up take on a comfort food favorite! Keywords: low-fat macaroni and cheese, healthy baked mac and cheese, whole wheat pasta casserole.
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Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 2 cups low-fat milk
- 1.5 cups low-fat sharp cheddar cheese, grated
- 0.5 cup low-fat mozzarella cheese, grated
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a similar sized casserole dish.
Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to form a roux.
Slowly add the low-fat milk to the roux, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, about 2-3 minutes.
Remove the saucepan from heat and stir in the grated low-fat sharp cheddar cheese and low-fat mozzarella cheese until melted and smooth.
Mix in the Dijon mustard, garlic powder, onion powder, salt, and black pepper.
Add the cooked macaroni to the cheese sauce and mix until well combined.
Pour the macaroni and cheese mixture into the prepared baking dish.
In a small bowl, toss the panko breadcrumbs with a little spray of cooking spray or a hint of melted butter for extra crunch. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it sit for about 5 minutes before serving.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.4 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2276 mg | 175% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 806 mg | 17% | |
*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.
