Low Fat Classic Shells and Cheese
Indulge in creamy comfort without the guilt with this Low Fat Classic Shells and Cheese recipe, a lighter take on the beloved family favorite. Featuring perfectly cooked medium pasta shells enveloped in a velvety cheese sauce made with low-fat milk, sharp cheddar, and light cream cheese, this dish packs all the flavor with a fraction of the calories. A touch of Dijon mustard and paprika adds a depth of flavor, while cornstarch creates a luscious, creamy base without the need for heavy cream. Ready in just 30 minutes, this healthier version of mac and cheese is perfect for a quick weeknight dinner or a crowd-pleasing side. Serve it as is or pair it with a fresh green salad for a balanced meal. Ideal for those seeking comfort food with a healthier twist, this dish exemplifies how low fat doesn’t mean low flavor!
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Recipe Information
Ingredients
- 8 ounces medium pasta shells
- 2 cups low-fat milk
- 2 tablespoons cornstarch
- 1.5 cups low-fat sharp cheddar cheese, shredded
- 2 tablespoons light cream cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
Instructions
Bring a large pot of salted water to a boil over high heat.
Add 8 ounces of medium pasta shells to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
While the pasta is cooking, in a medium saucepan, whisk together 2 cups of low-fat milk and 2 tablespoons of cornstarch until well combined.
Place the saucepan over medium heat and bring the milk mixture to a gentle simmer, stirring frequently to prevent any lumps or sticking.
Once the milk mixture has thickened slightly (about 3-5 minutes), reduce the heat to low and add 1.5 cups of shredded low-fat sharp cheddar cheese and 2 tablespoons of light cream cheese.
Stir continuously until the cheeses have melted and the sauce is smooth and creamy.
Add 1 teaspoon of Dijon mustard, 0.5 teaspoon of salt, 0.25 teaspoon of ground black pepper, and 0.5 teaspoon of paprika to the cheese sauce, stirring to incorporate.
Drain the cooked pasta shells and return them to the pot.
Pour the cheese sauce over the pasta shells, stirring gently to coat the pasta evenly.
Continue to cook over low heat for an additional 2-3 minutes, stirring occasionally, until the shells are well-coated and the sauce is heated through.
Remove from heat and serve immediately, garnished with a sprinkle of paprika if desired.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 31.8 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1895 mg | 146% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 500 mg | 11% | |
*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.
