Three Cheese Mac and Cheese Lite Yes Lite
Indulge in the creamy comfort of "Three Cheese Mac and Cheese Lite Yes Lite," a guilt-free twist on the classic dish that packs all the flavor with a fraction of the fat. Made with a wholesome trio of low-fat cheddar, mozzarella, and Parmesan cheeses, this lighter mac and cheese features a velvety sauce thickened with a simple roux and unsweetened almond milk, creating a rich yet health-conscious meal. Enhanced with the subtle warmth of garlic, onion, and mustard powders, every bite is a delightful balance of savory goodness. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or cozy family gatherings. Serve as-is for creamy perfection or broil for a golden, bubbly top—comfort food doesn’t get more satisfying (or smart) than this!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 1 cup Low-fat shredded cheddar cheese
- 0.75 cup Low-fat shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1.5 cups Unsweetened almond milk (or low-fat milk)
- 2 tablespoons Low-fat cream cheese
- 2 tablespoons All-purpose flour
- 1 tablespoon Olive oil or light butter
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground mustard powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, add olive oil or light butter. Once heated, whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes until the flour is lightly golden.
Slowly whisk in the almond milk, ensuring no lumps form. Continue stirring as the mixture thickens (about 3-4 minutes).
Reduce the heat to low and stir in the low-fat cream cheese until fully melted and incorporated.
Add garlic powder, onion powder, ground mustard powder, salt, and black pepper to the sauce. Stir well.
Start adding the cheeses: first, mix in the shredded cheddar cheese, then the mozzarella cheese, and finally the grated Parmesan cheese. Stir until all the cheese has melted and the sauce is creamy.
Add the cooked macaroni into the cheese sauce and mix well to coat the pasta evenly.
Remove from heat and let the mac and cheese sit for 2-3 minutes to thicken slightly before serving.
Optional: If you prefer a baked version, transfer the mac and cheese to a baking dish, sprinkle a little extra Parmesan on top, and broil for 2-3 minutes until golden and bubbly.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 15.6 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 3251 mg | 250% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 590 mg | 13% | |
*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.
