Rating: 4 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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

Recipe by Cooking Light October 2000

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Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

350 calories; calories from fat 29%; fat 11.2g; saturated fat 6.3g; mono fat 2.9g; poly fat 0.9g; protein 18g; carbohydrates 42.4g; fiber 2.1g; cholesterol 32mg; iron 1.9mg; sodium 497mg; calcium 306mg.
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