Macaroni and Cheese Reduced Fat
Indulge in the creamy comfort of Macaroni and Cheese Reduced Fat, the perfect balance of rich flavor and a healthier twist. This recipe uses reduced-fat sharp cheddar and Parmesan cheeses, combined with low-fat milk and a touch of tangy Greek yogurt for a luscious, guilt-free cheese sauce. A classic roux base ensures a velvety texture, while Dijon mustard and garlic powder elevate the flavor to gourmet status. Ready in just 30 minutes, this lightened-up version of a family favorite maintains its irresistibly cheesy appeal without compromising on taste or texture. Garnish with a sprinkle of paprika for a pop of color, and enjoy a dish that's perfect for weeknight meals or cozy gatherings!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 1 tablespoon Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Low-fat milk (1% or 2%)
- 1.5 cups Reduced-fat sharp cheddar cheese, shredded
- 0.25 cup Reduced-fat parmesan cheese, grated
- 0.25 cup Plain Greek yogurt (fat-free or low-fat)
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set it aside.
In a saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. The mixture should look slightly golden but not browned.
Gradually whisk in the low-fat milk a little at a time, ensuring there are no lumps. Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 4-5 minutes.
Reduce the heat to low and stir in the reduced-fat cheddar cheese and parmesan cheese, a handful at a time, until melted and smooth.
Add the plain Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper, stirring until well blended. Taste and adjust seasonings if needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
Serve warm, optionally garnished with a sprinkle of paprika for color and extra flavor.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 546 mg | 42% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 321 mg | 7% | |
*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.
