Reduced Fat Mac and Cheese
Indulge in comfort food without the guilt with this Reduced Fat Mac and Cheese, a lighter take on the classic dish that doesn't skimp on flavor. Made with creamy unsweetened almond milk, reduced-fat sharp cheddar, and a touch of fat-free cream cheese, this recipe offers all the richness you crave with fewer calories and less fat. A golden, crispy topping of panko breadcrumbs and Parmesan adds satisfying texture, while a hint of garlic and mustard powder elevates the cheesy sauce with subtle depth. Quick and easy to prepare, this wholesome baked mac and cheese is perfect for busy weeknights or a cozy family dinner. Healthy, hearty, and irresistibly delicious—this lighter mac and cheese is guaranteed to be a hit!
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Recipe Information
Ingredients
- 8 oz elbow macaroni
- 2 cups unsweetened almond milk (or low-fat milk)
- 1.5 cups reduced-fat sharp cheddar cheese, shredded
- 2 tbsp fat-free cream cheese
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp mustard powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a baking dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly add the almond milk to the roux, whisking constantly to create a smooth mixture. Cook for 3-4 minutes, stirring, until the sauce begins to thicken.
Reduce the heat to low. Stir in the reduced-fat cheddar cheese, fat-free cream cheese, garlic powder, mustard powder, salt, and black pepper. Continue stirring until the cheese has melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce, mixing until evenly coated.
Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese.
Lightly spray the breadcrumb topping with cooking spray to help it crisp up during baking.
Bake in the preheated oven for 12-15 minutes, or until the topping is golden brown and the mac and cheese is bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your reduced fat mac and cheese!
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 11.0 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1373 mg | 106% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 266 mg | 6% | |
*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.
