Low Fat Classic Macaroni Pie
Savor the comforting flavors of a beloved classic with this healthier twist on 'Low Fat Classic Macaroni Pie.' Featuring tender whole wheat elbow macaroni coated in a velvety cheese sauce made with low-fat cheddar and mozzarella, this recipe cuts down on fats without sacrificing richness. A hint of Dijon mustard and paprika elevates the savory profile, while a crunchy golden topping of whole grain breadcrumbs adds irresistible texture. It's quick to prepare, taking just 15 minutes to set up and 35 minutes until oven perfection, making it an ideal choice for satisfying family dinners or potluck gatherings. Indulge guilt-free in this wholesome spin on macaroni pie, perfect for anyone seeking a lighter comfort food option!
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Recipe Information
Ingredients
- 250 grams whole wheat elbow macaroni
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 500 milliliters skim milk
- 150 grams low-fat cheddar cheese
- 50 grams low-fat shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 50 grams whole grain breadcrumbs
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bring a large pot of lightly salted water to a boil. Add the whole wheat elbow macaroni and cook until just al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the flour to the melted butter and whisk continuously for about 1 minute, forming a roux.
Gradually pour in the skim milk, whisking constantly to prevent lumps from forming.
Continue to cook and stir until the mixture thickens, about 5 minutes.
Reduce the heat to low and add the cheddar cheese, mozzarella cheese, Dijon mustard, salt, black pepper, and paprika; stir until the cheeses have melted and the sauce is smooth.
Add the drained macaroni to the cheese sauce, stirring well to coat the pasta evenly.
Pour the macaroni and cheese mixture into a lightly greased baking dish.
Sprinkle the whole grain breadcrumbs evenly over the top of the macaroni.
Bake in the preheated oven for about 20 minutes or until the top is golden brown and crispy.
Allow the pie to sit for a few minutes before serving to enhance the flavors and make it easier to cut.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 36.3 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2224 mg | 171% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1808 mg | 38% | |
*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.
