Low Fat Classic Macaroni Cheese
Savor the comforting flavors of 'Low Fat Classic Macaroni Cheese,' a guilt-free twist on the ultimate family favorite. This recipe features whole wheat elbow macaroni coated in a creamy yet light cheese sauce made with low-fat milk and sharp cheddar, delivering all the indulgence without the extra calories. Flavored with a perfect blend of Dijon mustard, garlic powder, and onion powder, the dish achieves a rich depth of taste while remaining heart-healthy. After a quick bake in the oven, this golden, bubbly masterpiece is ready to serve, making it a perfect weeknight meal or potluck crowd-pleaser. Easy to prepare in just 35 minutes, this recipe is ideal for those seeking a wholesome alternative without compromising on flavor. Garnish with fresh parsley for added flair, and enjoy the ultimate comfort food with a nutritious twist!
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Recipe Information
Ingredients
- 250 grams whole wheat elbow macaroni
- 500 milliliters low-fat milk
- 150 grams low-fat sharp cheddar cheese, grated
- 2 tablespoons flour
- 2 tablespoons margarine or low-fat butter
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed cooking spray
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a medium-sized saucepan, melt the margarine or low-fat butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until the mixture is bubbling and has a pale golden color.
Gradually whisk in the low-fat milk until the mixture is smooth. Cook for 5 to 7 minutes, stirring frequently, until the sauce thickens.
Remove the saucepan from the heat and stir in the grated low-fat sharp cheddar cheese until melted and smooth. Mix in the Dijon mustard, garlic powder, onion powder, salt, and black pepper until well combined.
Preheat the oven to 180°C (350°F) and lightly spray a baking dish with cooking spray.
Combine the cooked macaroni with the cheese sauce in a large bowl, tossing to ensure the pasta is fully coated.
Transfer the macaroni and cheese mixture into the prepared baking dish and spread evenly.
Bake in the preheated oven for 15 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 28.0 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 1759 mg | 135% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 783 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.
