Lower Fat Baked Mac and Cheese
Indulge in comfort food bliss with this Lower Fat Baked Mac and Cheese—a lighter spin on the classic dish that doesn’t skimp on flavor. This recipe combines whole wheat elbow macaroni and a creamy, velvety blend of reduced-fat sharp cheddar, Parmesan, and protein-packed Greek yogurt for a guilt-free twist on traditional mac and cheese. A crispy, golden panko breadcrumb topping adds satisfying texture, while a touch of garlic powder and black pepper balances the cheesy richness. Ready in just 45 minutes, this easy-to-make casserole is perfect for weeknight dinners, meal prep, or even as a healthier side dish for gatherings. Packed with flavor and made with wholesome, low-fat ingredients, this baked mac and cheese eliminates the heavy cream without sacrificing indulgence—a satisfying win for your taste buds and your waistline!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni (whole wheat, if desired)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low-sodium chicken or vegetable broth
- 1 cup Low-fat milk (1% or skim)
- 2 cups Reduced fat sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Greek yogurt (non-fat or low-fat)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Garlic powder
- 0.5 cup Panko breadcrumbs
- 1 teaspoon Olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring continuously, to make a roux. Cook for 1 minute.
Gradually whisk in the chicken or vegetable broth and milk. Continue stirring to avoid lumps and allow the mixture to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese, reserving a small handful of both for the topping. Stir until the cheese has melted and the sauce is smooth.
Remove the saucepan from heat and stir in the Greek yogurt, salt, black pepper, and garlic powder. Mix well to combine.
Add the cooked macaroni to the cheese sauce and toss to coat evenly.
Transfer the mac and cheese mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, toss the panko breadcrumbs with the olive oil or spray lightly with cooking spray to coat. Sprinkle the breadcrumbs evenly over the mac and cheese, followed by the reserved cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your lighter take on a classic mac and cheese!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.7 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 524 mg | 40% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 305 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.
