Lower Fat Macaroni and Cheese
Satisfy your comfort food cravings guilt-free with this Lower Fat Macaroni and Cheese, a lightened-up twist on the classic favorite. Made with creamy low-fat milk, sharp cheddar cheese, and a touch of reduced-fat cream cheese, this recipe delivers all the cheesy goodness you love with significantly less fat. A velvety homemade cheese sauce, infused with hints of garlic, mustard, and paprika, perfectly coats tender elbow macaroni. For added texture, an optional golden panko breadcrumb topping can be baked to crispy perfection. Ready in just 35 minutes, this easy, family-friendly dish is ideal as a quick weeknight dinner or a healthier side for your next gathering. Enjoy indulgence without the extra calories!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 cups Low-fat milk (1% or skim)
- 1.5 cups Low-fat sharp cheddar cheese, shredded
- 2 tablespoons Reduced-fat cream cheese
- 2 tablespoons All-purpose flour
- 1 tablespoon Unsalted butter
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dry mustard powder
- 0.25 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 cup Panko breadcrumbs (optional, for topping)
- 1 teaspoon Olive oil or cooking spray (optional, for topping)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, heat the butter over medium heat until melted. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture becomes a light golden paste.
Slowly pour in the low-fat milk, whisking constantly to prevent lumps. Cook for 3-4 minutes, stirring often, until the sauce thickens slightly.
Reduce the heat to low and stir in the reduced-fat cream cheese until smooth. Add the shredded cheddar cheese a handful at a time, stirring until completely melted and combined.
Season the cheese sauce with garlic powder, dry mustard powder, paprika, salt, and black pepper. Adjust the seasoning to taste as needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
If using breadcrumbs for topping, preheat the oven to 375°F (190°C). Transfer the macaroni and cheese into a lightly greased baking dish. In a small bowl, toss the panko breadcrumbs with olive oil or cooking spray, then sprinkle over the top of the macaroni.
Bake the macaroni and cheese for 10-15 minutes, or until the breadcrumbs are golden and the cheese is bubbling. For a quicker option, skip the baking step and serve directly from the stovetop.
Serve warm and enjoy your lower-fat macaroni and cheese!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 35.4 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1882 mg | 145% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1026 mg | 22% | |
*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.
