Low Fat Macaroni and Cheese Bake
Indulge guilt-free with this creamy and satisfying Low Fat Macaroni and Cheese Bake, a healthier twist on the classic comfort food. Made with tender elbow macaroni, a velvety cheese sauce crafted from low-fat milk and reduced-fat cheddar, and a touch of Dijon mustard for a subtle tang, this bake delivers maximum flavor with a fraction of the calories. A golden, crunchy breadcrumb topping infused with paprika and olive oil adds the perfect finishing touch. Ready in just 40 minutes, this easy, oven-baked dish is ideal for busy weeknights or a wholesome family dinner. Whether you're looking for a lighter mac and cheese option or a crowd-pleaser that doesn’t sacrifice taste, this recipe has you covered!
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Recipe Information
Ingredients
- 250 grams Elbow macaroni
- 2 cups Low-fat milk
- 1.5 cups Reduced-fat shredded cheddar cheese
- 2 tablespoons All-purpose flour
- 1 tablespoon Unsalted butter
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Garlic powder
- 0.5 cups Plain breadcrumbs
- 1 teaspoon Olive oil
- 0.25 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with cooking spray or a small amount of oil.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to form a roux, ensuring there are no lumps.
Gradually add the low-fat milk to the roux, whisking constantly. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in Dijon mustard, salt, ground black pepper, and garlic powder. Remove the saucepan from the heat and fold in 1 cup of the reduced-fat shredded cheddar cheese, stirring until melted and smooth.
Combine the cooked macaroni and cheese sauce in a large mixing bowl, ensuring every noodle is well coated. Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, mix the plain breadcrumbs with olive oil and paprika. Sprinkle the breadcrumb mixture evenly over the macaroni in the baking dish. Top with the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Allow the macaroni and cheese bake to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 35.2 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1916 mg | 147% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 285 mg | 6% | |
*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.
