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Macaroni and Cheese

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  • Prep 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 6
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59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it “my mac and cheese” with simple changes.
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Ingredients

  • 2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
  • 2 cups fat-free (skim) milk
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper (cayenne), if desired
  • 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
  • 1/3 cup shredded reduced-fat sharp Cheddar or reduced-fat Parmesan cheese, if desired

Directions

  • 1
    In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
  • 2
    Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
  • 3
    Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
  • 4
    Bake 20 to 25 minutes or until edges are bubbly. If desired, stir in the 1/3 cup reduced-fat cheese.

Expert Tips

  • tip 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • tip 2
    Strongly flavored Cheddar cheese, Dijon mustard and cayenne pepper bump up the flavor of this lower-fat version of macaroni and cheese.

Nutrition Information

340 Calories, 9g Total Fat, 19g Protein, 44g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
640mg
27%
Potassium
210mg
6%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
9%
Sugars
5g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • 59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it “my mac and cheese” with simple changes.
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