Lower Fat Macaroni and Six Cheeses
Indulge in a guilt-free twist on a comfort food classic with this Lower Fat Macaroni and Six Cheeses recipe! Perfectly al dente elbow macaroni is enveloped in a luscious, creamy sauce made with a medley of six cheeses—sharp cheddar, mozzarella, Parmesan, Gruyere, ricotta, and cream cheese—each carefully selected for a rich and savory flavor profile. The recipe swaps traditional ingredients for lower-fat alternatives, such as skim milk and reduced-fat cheese, creating a lighter yet satisfying dish. A golden topping of crisp panko breadcrumbs finishes off this baked masterpiece, offering the perfect balance of creamy and crunchy textures. With a streamlined 45-minute prep and cook time, this healthier mac and cheese recipe is ideal for busy weeknights or crowd-pleasing gatherings. Treat your family to this wholesome take on mac and cheese and savor every bite of cheesy, comfort-packed goodness!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 3 cups Skim milk
- 1.5 cups Reduced-fat sharp cheddar cheese, shredded
- 1 cup Low-fat mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Gruyere cheese, shredded
- 0.5 cup Part-skim ricotta cheese
- 4 tablespoons Low-fat cream cheese
- 2 tablespoons Whole-wheat flour
- 2 tablespoons Unsalted butter
- 1 teaspoon Ground mustard
- 0.5 teaspoon Smoked paprika (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Panko breadcrumbs
- as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil spray and set aside.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the whole-wheat flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the skim milk, making sure there are no lumps. Continue to cook, stirring, until the sauce thickens, about 5 minutes.
Stir in the cream cheese, ground mustard, smoked paprika (if using), salt, and pepper. Allow the mixture to melt together until smooth.
Gradually add the cheddar cheese, mozzarella cheese, Parmesan, Gruyere, and ricotta, stirring constantly until all the cheeses are melted and blended into a creamy sauce.
Combine the cooked macaroni with the cheese sauce, mixing well to ensure every piece is coated. Transfer the macaroni mixture to the prepared baking dish.
Sprinkle the panko breadcrumbs evenly over the top of the macaroni. Lightly spray with olive oil for crisping.
Bake in the preheated oven for 20-25 minutes, or until bubbling and golden on top.
Remove from the oven and let it sit for 5 minutes before serving. Enjoy your creamy, lower-fat macaroni and six cheeses!
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 6260 mg | 272% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 60.2 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 4361 mg | 335% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1826 mg | 39% | |
*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.
