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Low-Fat Mac and Cheese with Peas

Prep time 5 mins
Cook time 15 mins
Yield 4 Servings


  • 3 cups uncooked small macaroni
  • 1/2 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 2 3/4 cups low-fat (2%) milk
  • 2 tablespoons cornstarch
  • 1 (10 oz.) box frozen baby peas, thawed
  • 1 teaspoon kosher salt
  • 2 cups (8 oz.) low-fat Cheddar
  • 1/4 cup finely grated Parmesan
  • Black pepper, to taste

Nutrition Information

  • calories 561
  • fat 11 g
  • satfat 6 g
  • protein 37 g
  • carbohydrate 78 g
  • fiber 6 g
  • cholesterol 27 mg
  • sodium 1 mg

How to Make It

  1. Bring a large pot of salted water to a boil and stir in macaroni. Cook, stirring occasionally, until pasta is al dente. Drain in a colander and shake well.

  2. While pasta is cooking, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 6 minutes. Stir together milk and cornstarch in a large cup; whisk into pot with onion and cook, whisking, until boiling. Continue to cook, whisking, until thickened, about 2 minutes. Stir in peas and salt.

  3. Add cooked pasta to sauce and stir well. Sprinkle Cheddar and Parmesan on top and toss well. Season with pepper to taste.