Lower Fat Macaroni And Cheese Recipe

Lower Fat Macaroni And Cheese Recipe

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Lower Fat Macaroni And Cheese Recipe

Lower Fat Macaroni And Cheese Recipe
Lower Fat Macaroni And Cheese Recipe

Topic: Lower Fat Macaroni And Cheese Recipe

If you’re trying to find a healthy mac and cheese recipe with no fat or extra calories, this low-fat mac and cheese recipe is for you! It can be hard to say no to a longtime favorite when you’re on a diet. But with our lightweight mac and cheese recipe, you don’t have to say no! This low-fat mac and cheese dish features all the creamy, satisfying flavors you’ve come to love in your favorite comfort food dish without the added calories.

So you’ll enjoy this delicious dish without feeling guilty. Cabot’s Low Fat Mac and Cheese are perfect for making yourself or sharing with family and friends. It tastes so good; no one will know it has low-fat ingredients! Be sure to leave us a comment with any comments or advice on how you enjoyed the dish.

The Light Mac and Cheese recipe include Lite50’s award-winning strong cheddar cheese and Cabot’s Cabot cream cheese for a flavor-rich enough to hit the mark while still being healthy enough to make you feel fit and with energy. A hint of Worcestershire sauce is combined with a dash of ground cayenne pepper to add a bit of spice to the dish. The breadcrumb topping adds a buttery, crunchy texture that balances out the creamy cheese and hot spices. This combination of flavors will make your mac n cheese the talk of the town in town!

If you want a healthy, low-fat alternative to boxed mac and cheese, our low-fat recipe is sure to please the crowd. Cabot is dedicated to producing the highest quality dairy products for hearty and healthy meals. Be sure to leave us a comment to let us know how you enjoyed our Light Mac and Cheese and to share any tips or tricks to make this recipe even more special.

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Lower Fat Macaroni And Cheese Recipe

Lower Fat Macaroni And Cheese Recipe
  • Author: Mustafa Rangoonwala
  • Prep Time: 25M
  • Cook Time: 30M
  • Total Time: 55M
  • Yield: 8 Servings 1x
  • Category: Side Dishes
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

Scale
  1. 2 cups small dry macaroni on elbows
  2. Cooking spray
  3. 3 tablespoons unbleached King Arthur all-purpose flour
  4. 2 cups low-fat (1%) milk
  5. ¼ teaspoon dry mustard
  6. ¼ teaspoon garlic powder, optional
  7. ¼ teaspoon salt
  8. Freshly ground black pepper, to taste
  9. A pinch of ground red pepper (cayenne)
  10. Dash of Worcestershire sauce
  11. 2 ounces Cabot cream cheese
  12. 8 ounces Cabot Lite50 Old Cheddar, shredded, divided or Cabot Lite50 Old Shredded Cheddar (about 2 cups)
  13. ⅓ cup seasoned or unseasoned breadcrumbs

Instructions

BAKE macaroni according to package directions; rinse with cold water and drain well.

PREHEAT oven to 350 ° F. Spray 2½-liter baking dish with cooking spray and set aside.

PLACE flour in a large saucepan over medium heat, gradually incorporating milk. Add the mustard, garlic powder, salt, black pepper, red pepper, and Worcestershire. Continue cooking until sauce thickens, stirring constantly.

REDUCE heat to low. Add cream cheese until blended; Add 1⅓ cup of grated cheese and stir until melted. Add the macaroni, stirring until well coated. Pour into prepared baking dish.

ADD breadcrumbs and remaining 3/4 cup cheddar cheese to a small bowl. Sprinkle on top of macaroni and spray with cooking spray.

Bake in the preheated oven until the filling is golden brown and the macaroni is bubbling around the edges, about 20 minutes. Let cool 10 minutes before serving.

Note: It is recommended that you freeze the unused portions in this recipe. Wrap portions tightly in plastic wrap to prevent air from entering before freezing. Thaw overnight in the refrigerator and reheat in a 300 ° F oven. It can also be defrosted or reheated in the microwave.

Nutrition

  • Serving Size: 8 Servings
  • Calories: 250kcal
  • Sodium: 410mg
  • Fat: 8.5
  • Saturated Fat: 5g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 25mg

Keywords: Lower Fat Macaroni And Cheese Recipe

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Lower Fat Macaroni And Cheese Recipe – Ingredients

  1. 2 cups small dry macaroni on elbows
  2. Cooking spray
  3. 3 tablespoons unbleached King Arthur all-purpose flour
  4. 2 cups low-fat (1%) milk
  5. ¼ teaspoon dry mustard
  6. ¼ teaspoon garlic powder, optional
  7. ¼ teaspoon salt
  8. Freshly ground black pepper, to taste
  9. A pinch of ground red pepper (cayenne)
  10. Dash of Worcestershire sauce
  11. 2 ounces Cabot cream cheese
  12. 8 ounces Cabot Lite50 Old Cheddar, shredded, divided or Cabot Lite50 Old Shredded Cheddar (about 2 cups)
  13. ⅓ cup seasoned or unseasoned breadcrumbs

Lower Fat Macaroni And Cheese Recipe – Half Serving

To cut this recipe into 3-4 servings, use half of the ingredients (as shown below), use a smaller saucepan and baking dish, and adjust the cook time to about 15 minutes or until topping. is golden brown and the macaroni is bubbling around the edges. .

  1. 1 cup small dry macaroni on the elbows
  2. Cooking spray
  3. 1½ tablespoon unbleached King Arthur all-purpose flour
  4. 1 cup low-fat (1%) milk
  5. ⅛ teaspoon dry mustard
  6. ⅛ teaspoon garlic powder, optional
  7. ⅛ teaspoon of salt
  8. Freshly ground black pepper, to taste
  9. Pinch of ground red pepper (cayenne)
  10. Dash of Worcestershire sauce
  11. 1 ounce Cabot cream cheese
  12. 4 ounces Cabot Lite50 Old Cheddar, shredded, divided or Cabot Lite50 Ralted Old Cheddar (about ⅔ cup for sauce, ⅓ cup for garnish)
  13. ¼ cup seasoned or unseasoned breadcrumbs

Instruction to Make Lower Fat Macaroni And Cheese Recipe

BAKE macaroni according to package directions; rinse with cold water and drain well.

PREHEAT oven to 350 ° F. Spray 2½-liter baking dish with cooking spray and set aside.

PLACE flour in a large saucepan over medium heat, gradually incorporating milk. Add the mustard, garlic powder, salt, black pepper, red pepper, and Worcestershire. Continue cooking until sauce thickens, stirring constantly.

REDUCE heat to low. Add cream cheese until blended; Add 1⅓ cup of grated cheese and stir until melted. Add the macaroni, stirring until well coated. Pour into prepared baking dish.

ADD breadcrumbs and remaining 3/4 cup cheddar cheese to a small bowl. Sprinkle on top of macaroni and spray with cooking spray.

Bake in the preheated oven until the filling is golden brown and the macaroni is bubbling around the edges, about 20 minutes. Let cool 10 minutes before serving.

Note: It is recommended that you freeze the unused portions in this recipe. Wrap portions tightly in plastic wrap to prevent air from entering before freezing. Thaw overnight in the refrigerator and reheat in a 300 ° F oven. It can also be defrosted or reheated in the microwave.

People also ask:

How do you make mac and cheese less thick?

Transfer the cooked pasta to a large Dutch oven or saucepan over low heat. Pour cheese sauce on top, stirring to combine. It is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time to the desired consistency.

Which cheese has the lowest fat content?

Goat cheese is lower in fat and contains fewer calories than cow’s milk cheese. There are also a number of common cheeses widely available in reduced-fat form, including Cheddar, Monterey Jack, Mozzarella, Brie, Swiss, Colby, Münster, and American.

Does evaporated milk make mac and cheese creamier?

Evaporated milk is often used to provide smoothness or body without the fat of real cream. Instead, you can use regular milk.

Can I eat mac and cheese on a diet?

It’s an all-time favorite comfort food for kids and adults, but it can wreak havoc on your diet. A 12-ounce serving of Stouffer’s Mac and Cheese contains 529 calories, 25.7 grams of fat, and 10.6 grams of saturated fat. Calories can increase when ingredients such as high-fat meats or hot dogs are added.

How do you keep cheese sauce creamy?

Cheeses with low water content can become grainy and fatty in a sauce, so it is better to use softer cheeses (or use less, harder cheeses). The starch in a cheese sauce isn’t just for thickening; it also helps keep the cheese emulsion, keeping the sauce smooth and creamy.

Why is my homemade mac and cheese gritty?

Adding cheese to a bubbly mixture will cause it to break down. Emulsifiers and coagulants break down when heated, causing a grainy texture. Remove the pan from the heat completely when adding the cheese to prevent it from overheating and curdling / breaking.

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