Mac and Cheese with Polish Sausage Low Fat
Indulge in a comforting, guilt-free twist on a classic with this Low-Fat Mac and Cheese with Polish Sausage. This recipe combines the hearty texture of whole wheat elbow macaroni with the smoky flavor of low-fat turkey or chicken-based Polish sausage, creating a satisfying meal that doesn't skimp on flavor. A velvety cheese sauce made from low-fat milk, shredded cheddar, and a hint of cream cheese keeps things light while delivering creamy perfection in every bite. Seasoned with a touch of paprika for a pop of color and spice, this dish is an ideal option for a healthier family dinner or a cozy weeknight meal. Ready in just 35 minutes, it’s a balanced blend of protein, whole grains, and comfort—all in one skillet! Perfect for health-conscious mac and cheese lovers searching for low-fat comfort food recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Whole wheat elbow macaroni
- 8 ounces Polish sausage (low fat, turkey or chicken-based)
- 2 cups Low-fat milk (1% or skim)
- 1.5 cups Low-fat cheddar cheese, shredded
- 2 tablespoons Low-fat cream cheese
- 2 tablespoons All-purpose flour
- 1 cup Vegetable broth
- 1 teaspoon Olive oil
- 0.5 teaspoon Paprika (optional, for garnish)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the whole wheat elbow macaroni according to the package instructions. Once cooked, drain and set aside.
Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Slice the low-fat Polish sausage into bite-sized rounds and brown them in the skillet for 4-5 minutes, turning occasionally. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and sprinkle in the all-purpose flour. Stir constantly for 1-2 minutes to create a light roux.
Slowly pour in the vegetable broth and whisk to break up any lumps. Then, gradually add the low-fat milk while whisking continuously.
Allow the mixture to simmer for 3-4 minutes, or until it thickens slightly. Stir in the cream cheese until fully incorporated.
Reduce the heat to low and add the shredded low-fat cheddar cheese a little at a time, stirring gently until it is fully melted and the sauce is creamy.
Season the cheese sauce with salt and black pepper, adjusting to taste.
Fold the cooked macaroni and browned Polish sausage into the cheese sauce, ensuring everything is evenly coated.
Transfer the mac and cheese to a serving dish and sprinkle paprika on top if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 5179 mg | 225% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 36.3 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1989 mg | 153% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2534 mg | 54% | |
*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.
