Low Fat Cracker Barrel Mac and Cheese
Indulge in guilt-free comfort food with this Low Fat Cracker Barrel Mac and Cheese recipe, a healthier spin on the classic creamy dish you love. Made with wholesome whole wheat elbow macaroni and a luscious cheese sauce crafted from low-fat sharp cheddar, mozzarella, and light cream cheese, this dish delivers rich, indulgent flavors without the extra calories. A touch of dry mustard and onion powder elevates the taste, while skim milk and unsalted butter keep it light yet satisfying. Baked to golden perfection, this 6-serving dish is ideal for family dinners or meal prep. Quick to prepare in under 40 minutes, it's the perfect choice for anyone craving a healthier mac and cheese alternative that's big on taste.
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Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 2 cups skim milk
- 1.5 cups low-fat sharp cheddar cheese, shredded
- 0.5 cup low-fat mozzarella cheese, shredded
- 4 ounces light cream cheese
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 0.5 teaspoon dry mustard powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 1 as needed cooking spray
Instructions
Bring a large pot of lightly salted water to a boil. Cook the whole wheat elbow macaroni for about 7-8 minutes or until al dente. Drain the pasta and set it aside.
In a medium-sized saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour until it forms a smooth paste, cooking for about 1 minute.
Gradually whisk in the skim milk, ensuring there are no lumps. Continue to whisk and cook until the mixture thickens slightly, about 3-4 minutes.
Reduce the heat to low and add the light cream cheese. Stir until it melts completely and combines with the milk mixture.
Add the shredded low-fat sharp cheddar and mozzarella cheese slowly, stirring continuously until the cheese melts smoothly into the sauce.
Season the cheese sauce with dry mustard powder, onion powder, salt, and black pepper, stirring well to combine.
Preheat the oven to 350°F (175°C) and lightly coat a baking dish with cooking spray.
Combine the cooked macaroni with the cheese sauce, ensuring every piece of pasta is coated evenly.
Transfer the mac and cheese mixture to the prepared baking dish.
Bake in the preheated oven for 15 minutes, or until the top is golden and bubbly.
Allow the mac and cheese to cool for a few minutes before serving.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 37.9 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2479 mg | 191% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1888 mg | 40% | |
*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.
