Family Favorite Macaroni and Cheese Lighter Recipe

Indulge in comfort food with a guilt-free twist by trying our Family Favorite Macaroni and Cheese Lighter Recipe. This wholesome dish keeps all the creamy, cheesy goodness you love while cutting back on excess calories. Made with tender elbow macaroni enveloped in a velvety sauce of sharp cheddar, Parmesan, and non-fat Greek yogurt, this recipe achieves richness without the heavy cream. A hint of Dijon mustard, garlic powder, and paprika adds depth of flavor, while a crispy layer of golden panko breadcrumbs tops it all off. Ready in just 35 minutes, this lightened-up macaroni and cheese is perfect for busy weeknights, meal prep, or a healthier take on a family-friendly classic. Your taste buds will thank you, and so will your waistline!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 8 ounces Elbow macaroni
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Low-fat milk
• 1.5 cups Sharp cheddar cheese, shredded
• 0.25 cups Parmesan cheese, grated
• 0.5 cups Greek yogurt, plain non-fat
• 1 teaspoons Dijon mustard
• 0.5 teaspoons Garlic powder
• 0.25 teaspoons Paprika
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 0.5 cups Panko breadcrumbs
• 0 as needed Olive oil spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish with olive oil spray and set aside.

Step 2

Cook the elbow macaroni in a large pot of salted, boiling water according to package directions until al dente. Drain and set aside.

Step 3

While the macaroni cooks, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute until smooth and slightly golden.

Step 4

Gradually whisk in the low-fat milk, making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens, about 4-5 minutes.

Step 5

Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan, Greek yogurt, Dijon mustard, garlic powder, paprika, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.

Step 6

Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.

Step 7

Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it evenly.

Step 8

In a small bowl, toss the panko breadcrumbs with a light spray of olive oil. Sprinkle the breadcrumbs evenly over the macaroni and cheese.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden and the edges are bubbling.

Step 10

Allow to cool for 5 minutes before serving. Enjoy your lighter take on a comfort food classic!

Nutrition Facts

Serving size	(1096.2g)

Amount per serving	% Daily Value*
Calories	2317.6

Total Fat 100.4g	0%
Saturated Fat 60.0g	0%
Polyunsaturated Fat g
Cholesterol 305.3mg	0%
Sodium 3181.9mg	0%
Total Carbohydrate 240.5g	0%
Dietary Fiber 10.4g	0%
Total Sugars 35.8g
Protein 116.5g	0%

Vitamin D 237.6IU	0%
Calcium 2178.3mg	0%
Iron 11.4mg	0%
Potassium 235.2mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 20.0%

Carbs: 41.3%