Baked Low-Fat Mac & Cheese Recipe

prep time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

servings: 6 to 8

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This baked low-fat mac and cheese keeps the creamy comfort-food feel of classic macaroni and cheese while using lighter ingredients and Cabot cheese. It is a good fit for readers looking for a healthier mac and cheese option that still tastes satisfying.

Ingredients

2 cups small dry elbow macaroni
Cooking spray
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups low-fat (1%) milk
¼ teaspoon dry mustard
¼ teaspoon garlic powder, optional
¼ teaspoon salt
Freshly ground black pepper, to taste
Pinch of ground red pepper (cayenne)
Dash of Worcestershire sauce
2 ounces Cabot Cream Cheese
8 ounces Cabot Lite50 Sharp Cheddar, shredded, divided or Cabot Lite50 Sharp Shredded Cheddar (about 2 cups)
⅓ cup seasoned or unseasoned breadcrumbs

Directions

COOK macaroni according to package directions; rinse with cold water and drain well.
PREHEAT oven to 350°F. Spray a 2½-quart baking dish with cooking spray and set aside.
PLACE flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper, and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
REDUCE heat to low. Stir in cream cheese until well blended; add 1⅓ cups shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
STIR breadcrumbs and remaining ⅔ cup cheddar in a small bowl. Sprinkle over the top of macaroni, and spray with cooking spray.
BAKE until the topping is golden and the macaroni is bubbling along the edges, about 20 minutes. Cool 10 minutes before serving.

Tags:Entrees, Mac & Cheese, Southern, Comfort Food, High Protein, Fall, Winter, Sides, Recipe

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Recipe Note

Freezing unused portions of this recipe is recommended. Wrap portions tightly in plastic wrap to keep air out before freezing. Thaw overnight in the refrigerator and reheat in a 300°F oven.

Check out these other low calorie recipes using healthy Cabot dairy products.

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This baked low-fat mac and cheese keeps the creamy comfort-food feel of classic macaroni and cheese while using lighter ingredients and Cabot cheese. It is a good fit for readers looking for a healthier mac and cheese option that still tastes satisfying.

Directions

COOK macaroni according to package directions; rinse with cold water and drain well.
PREHEAT oven to 350°F. Spray a 2½-quart baking dish with cooking spray and set aside.
PLACE flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper, and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
REDUCE heat to low. Stir in cream cheese until well blended; add 1⅓ cups shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
STIR breadcrumbs and remaining ⅔ cup cheddar in a small bowl. Sprinkle over the top of macaroni, and spray with cooking spray.
BAKE until the topping is golden and the macaroni is bubbling along the edges, about 20 minutes. Cool 10 minutes before serving.