Lower Fat Macaroni And Cheese Recipe

Lower Fat Macaroni And Cheese Recipe
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  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


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.


Keywords: Lower Fat Macaroni And Cheese Recipe