Low Fat Classic Baked Macaroni and Cheese
Indulge guilt-free with this Low Fat Classic Baked Macaroni and Cheese, a healthier twist on the ultimate comfort food favorite. Featuring creamy low-fat cheddar and mozzarella cheeses, this recipe masterfully balances rich flavor and lighter ingredients for a wholesome yet satisfying dish. A velvety cheese sauce infused with Dijon mustard, paprika, and black pepper complements tender elbow macaroni, while a golden breadcrumb topping adds irresistible crunch. Perfectly baked to bubbly perfection, this crowd-pleasing dish is easy to prepare in under an hour and serves six generously. Ideal for weeknight dinners or casual gatherings, it delivers all the warmth and nostalgia of classic mac and cheese without the extra fat.
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 500 milliliters low-fat milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 150 grams low-fat cheddar cheese, shredded
- 100 grams low-fat mozzarella cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 50 grams breadcrumbs
- cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil, and cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and stir constantly for about 1 minute to form a roux.
Gradually whisk in the low-fat milk, ensuring there are no lumps. Continue cooking and stirring constantly until the mixture starts to thicken, about 5-7 minutes.
Remove the saucepan from the heat and stir in the shredded low-fat cheddar and mozzarella cheeses, Dijon mustard, salt, black pepper, and paprika. Mix until all the cheese is melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce, stirring well to ensure all pasta is evenly coated.
Lightly spray a baking dish with cooking spray. Pour in the macaroni and cheese mixture, spreading it out evenly.
Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your low-fat classic baked macaroni and cheese!
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 6320 mg | 275% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 39.1 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2451 mg | 189% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 295 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.
