Low Fat White Cheddar Mac and Cheese
Indulge in creamy comfort with this Low Fat White Cheddar Mac and Cheese, a guilt-free twist on a beloved classic. Featuring whole wheat or regular elbow macaroni, a velvety sauce made with low-fat milk, and the sharp yet smooth flavor of shredded low-fat white cheddar cheese, this recipe brings luxurious texture and taste without the excess calories. A touch of Dijon mustard and paprika adds depth and a subtle kick to the dish, while grated Parmesan offers optional savory enhancement. Ready in just 30 minutes, this lightened-up mac and cheese is perfect for a quick family dinner or a satisfying meal prep option. Serve it warm with a sprinkle of paprika or extra cheese for an irresistibly creamy and flavorful experience!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni (whole wheat or regular)
- 2 cups Low-fat milk (1% or skim)
- 1.5 cups White cheddar cheese (low-fat, shredded)
- 2 tablespoons Parmesan cheese (grated, optional for added flavor)
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk constantly for about 1-2 minutes to create a roux. The mixture should be smooth and slightly golden.
Gradually pour the low-fat milk into the roux, a little at a time, whisking constantly to ensure there are no lumps. Continue cooking and whisking for about 3-4 minutes, or until the mixture begins to thicken.
Reduce the heat to low and stir in the Dijon mustard, paprika, salt, and black pepper. Mix well to combine.
Slowly add the shredded low-fat white cheddar cheese to the sauce, about 1/2 cup at a time, stirring constantly until melted and smooth. If using Parmesan cheese, stir it in at this stage for added flavor.
Add the cooked macaroni to the cheese sauce and gently toss to coat the pasta evenly with the sauce.
Serve the mac and cheese immediately while it is warm and creamy. Garnish with a sprinkle of paprika or additional grated cheese if desired.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 30.7 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1978 mg | 152% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1419 mg | 30% | |
*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.
