Low Fat Baked Macaroni and Cheese

Indulge in the comfort of creamy, cheesy goodness with a health-conscious twist in this Low Fat Baked Macaroni and Cheese recipe. Made with whole wheat elbow macaroni and a velvety sauce featuring low-fat sharp cheddar and mozzarella, this dish offers all the flavor you love with less guilt. A touch of Dijon mustard and aromatic spices like garlic and onion powder elevate the cheese sauce, while a crunchy layer of golden panko breadcrumbs takes it to the next level. Perfect for busy weeknights, this wholesome casserole comes together in just 40 minutes and serves four, making it a delicious, family-friendly option. Serve it warm, garnished with fresh parsley, for a satisfying meal that proves comfort food can be both nourishing and delicious.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces whole wheat elbow macaroni
• 2 cups low-fat milk
• 1.5 cups low-fat sharp cheddar cheese, grated
• 0.5 cup low-fat mozzarella cheese, grated
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a similar sized casserole dish.

Step 2

Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 3

In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to form a roux.

Step 4

Slowly add the low-fat milk to the roux, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, about 2-3 minutes.

Step 5

Remove the saucepan from heat and stir in the grated low-fat sharp cheddar cheese and low-fat mozzarella cheese until melted and smooth.

Step 6

Mix in the Dijon mustard, garlic powder, onion powder, salt, and black pepper.

Step 7

Add the cooked macaroni to the cheese sauce and mix until well combined.

Step 8

Pour the macaroni and cheese mixture into the prepared baking dish.

Step 9

In a small bowl, toss the panko breadcrumbs with a little spray of cooking spray or a hint of melted butter for extra crunch. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.

Step 10

Bake in the preheated oven for 15 minutes, or until the top is golden brown and bubbling.

Step 11

Remove from the oven and let it sit for about 5 minutes before serving.

Step 12

Garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(1013.1g)

Amount per serving	% Daily Value*
Calories	2052.3

Total Fat 64.6g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat g
Cholesterol 190.4mg	0%
Sodium 3322.9mg	0%
Total Carbohydrate 231.5g	0%
Dietary Fiber 15.5g	0%
Total Sugars 30.4g
Protein 123.6g	0%

Vitamin D 237.6IU	0%
Calcium 2276.1mg	0%
Iron 11.4mg	0%
Potassium 805.5mg	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: 29.0%

Protein: 24.7%

Carbs: 46.3%