Luscious Lower Fat Macaroni Cheese
Indulge in comfort food without the guilt with this Luscious Lower Fat Macaroni Cheese, a healthier twist on the classic favorite. Creamy and satisfying, this recipe swaps traditional heavy cream and full-fat cheeses for low-fat cream cheese, reduced-fat cheddar, and low-fat milk, creating a velvety sauce that's irresistibly smooth without compromising on flavor. Hints of Dijon mustard, garlic, and onion powders, along with a sprinkle of paprika, add a burst of savory depth, while a final touch of chopped parsley brightens the dish. Ready in just 35 minutes and customizable with an optional golden-bubbly topping, this recipe is perfect for weeknight dinners or comforting family meals. Savor every low-fat, cheesy bite—it’s wholesome indulgence at its best!
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Recipe Information
Ingredients
- 250 grams Elbow macaroni
- 120 grams Low-fat cream cheese
- 150 grams Reduced-fat cheddar cheese, shredded
- 250 ml Low-fat milk
- 2 tablespoons All-purpose flour
- 1 tablespoon Olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a medium saucepan over medium heat, add the olive oil. Once warm, whisk in the flour to create a smooth paste. Cook for 1-2 minutes, stirring frequently, to eliminate the raw flour taste.
Gradually whisk in the low-fat milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and stir in the low-fat cream cheese until fully melted and combined.
Add the shredded reduced-fat cheddar cheese in small handfuls, stirring until completely melted before adding more. This will help create a smooth sauce.
Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Adjust seasonings to taste.
Remove the cheese sauce from heat and gently fold in the cooked macaroni, ensuring all the pasta is evenly coated.
Optional: Transfer the macaroni and cheese to a greased baking dish, sprinkle a small amount of additional shredded cheddar (if desired), and place it under a preheated grill (broiler) for 3-5 minutes until the top is golden and bubbly.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 406 mg | 31% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 160 mg | 3% | |
*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.
