Low Fat Homemade Mac n Cheese
Indulge in comfort food without guilt with this **Low Fat Homemade Mac n Cheese**, a lighter twist on the classic dish. Featuring whole wheat elbow macaroni and a creamy, flavorful sauce made with reduced-fat cheddar, low-fat cream cheese, and a touch of Dijon mustard, this recipe is perfect for health-conscious foodies craving satisfying flavor. The quick prep and cook time make it ideal for busy weeknights, while its wholesome ingredients ensure a guilt-free indulgence. Packed with comforting cheesy goodness and lightly seasoned with garlic and onion powder, this dish delivers on taste without the extra calories. Serve it hot and enjoy a healthier, kid-approved meal that comes together in just 30 minutes! Perfect for those searching for a **low-fat mac and cheese recipe** with all the classic charm.
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Recipe Information
Ingredients
- 8 oz Whole wheat elbow macaroni
- 2 cups Low fat milk
- 1.5 cups Reduced fat cheddar cheese, shredded
- 2 tablespoons Low fat cream cheese
- 2 tablespoons All-purpose flour
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Non-stick cooking spray
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 saucepan, whisk together the low fat milk and all-purpose flour until the flour is fully dissolved. Place the saucepan over medium heat.
Add the Dijon mustard, garlic powder, onion powder, salt, and pepper to the milk mixture. Stir continuously until the mixture begins to thicken, about 5-7 minutes.
Reduce the heat to low and slowly stir in the shredded reduced-fat cheddar cheese and low fat cream cheese until fully melted and the sauce is smooth.
Spray a non-stick skillet with non-stick cooking spray and preheat over medium heat.
Combine the cooked macaroni and cheese sauce in the skillet, stirring to coat the pasta thoroughly. Cook for an additional 2-3 minutes until the pasta is heated through.
Serve hot, garnished with a sprinkle of extra black pepper if desired.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 29.8 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1895 mg | 146% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1512 mg | 32% | |
*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.
