Creamy Four-Cheese Macaroni

Photo: Oxmoor House

This lightened recipe for macaroni and cheese keeps all the cheesiness with half the fat and calories.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 29%
  • Fat: 11.2g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 18g
  • Carbohydrate: 42.4g
  • Fiber: 2.1g
  • Cholesterol: 32mg
  • Iron: 1.9mg
  • Sodium: 497mg
  • Calcium: 306mg

Ingredients

  • 1/3 cup all-purpose flour
  • 2 2/3 cups 1% low-fat milk
  • 3/4 cup (3 ounces) shredded fontina or Swiss cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup (2 ounces) shredded extra-sharp
  • cheddar cheese
  • 3 ounces light processed cheese (such as Velveeta Light)
  • 6 cups cooked elbow macaroni (about 3 cups uncooked)
  • 1/4 teaspoon salt
  • Cooking spray
  • 1/3 cup crushed onion melba toasts (about 12 pieces)
  • 1 tablespoon butter or stick margarine, softened

Preparation

  1. Preheat oven to 375°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
  3. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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