Low Fat Mac and Cheese Bites
Looking for a guilt-free twist on a comfort food classic? These Low Fat Mac and Cheese Bites are the perfect bite-sized indulgence! Made with wholesome ingredients like whole wheat elbow macaroni, reduced-fat sharp cheddar, and a creamy blend of low-fat milk and fat-free cream cheese, this recipe delivers rich, cheesy flavor with fewer calories. A crispy topping of whole wheat breadcrumbs and Parmesan adds irresistible texture, while a hint of garlic and mustard powder kicks up the flavor. Baked to golden perfection in a mini muffin pan, these portable bites are ideal for healthy snacking, kids’ lunches, or party appetizers. Best of all, they’re quick and easy, coming together in just 45 minutes. Satisfy your comfort food cravings with this lighter spin on mac and cheese!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat elbow macaroni
- 1.25 cups Low-fat milk
- 1 cup Reduced-fat sharp cheddar cheese, shredded
- 3 tablespoons Fat-free cream cheese
- 0.5 cup Whole wheat breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 large Egg whites
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Mustard powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a mini muffin pan with non-stick cooking spray.
Cook the whole wheat elbow macaroni according to the package instructions. Drain and set aside.
In a saucepan over medium heat, combine the low-fat milk and the fat-free cream cheese. Stir until the cream cheese has melted and the mixture is smooth.
Remove the saucepan from the heat and add the shredded reduced-fat sharp cheddar cheese, garlic powder, mustard powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta.
In a small bowl, lightly beat the egg whites and add them to the macaroni and cheese mixture, stirring to combine.
Spoon the macaroni and cheese mixture into the prepared mini muffin pan, filling each cup to the top and pressing gently to pack.
In a small bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the tops of the macaroni and cheese bites.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crisp.
Allow to cool in the pan for 5 minutes before gently removing the bites. Serve warm.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.2 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1545 mg | 119% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 949 mg | 20% | |
*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.
