Low Fat Classic Baked Mac & Cheese
Indulge in the comforting flavors of homemade mac and cheese without the guilt, thanks to our *Low Fat Classic Baked Mac & Cheese* recipe. This lightened-up version of the beloved classic features tender elbow macaroni coated in a creamy, low-fat cheese sauce made with sharp cheddar and mozzarella, enhanced with the subtle tang of Dijon mustard and a hint of paprika. Topped with crispy whole wheat breadcrumbs and baked to golden perfection, this dish delivers all the rich, cheesy satisfaction you crave while staying mindful of your nutritional goals. Perfect for weeknight dinners or a healthier spin on family gatherings, this recipe is quick to prepare, with just 15 minutes of prep time and 30 minutes of baking. Serve warm and watch it disappear—health-conscious comfort food has never tasted this good!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 cups Low-fat milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Dijon mustard
- 1.5 cups Low-fat sharp cheddar cheese, shredded
- 0.5 cup Low-fat mozzarella cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 1 as needed Non-stick cooking spray
- 0.5 cup Whole wheat breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, whisk together 2 tablespoons of flour and 2 cups of low-fat milk over medium heat. Cook until the mixture thickens, stirring constantly to prevent lumps.
Remove the milk mixture from heat and stir in 1 teaspoon of Dijon mustard, 1.5 cups of shredded low-fat sharp cheddar cheese, and 0.5 cups of shredded low-fat mozzarella cheese until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with 0.5 teaspoons of salt, 0.25 teaspoons of ground black pepper, and 0.25 teaspoons of paprika. Stir well to combine.
Lightly spray a baking dish with non-stick cooking spray. Combine the cooked macaroni and cheese sauce in the dish, stirring gently to ensure all pasta is evenly coated.
In a small bowl, mix 0.5 cups of whole wheat breadcrumbs with 1 tablespoon of olive oil.
Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes or until the breadcrumbs are golden brown and the cheese is bubbly.
Allow the mac and cheese to cool for a few minutes before serving.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 34.2 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2246 mg | 173% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 357 mg | 8% | |
*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.
