Recipe courtesy of Cabot
Recipe courtesy of Cabot
Watch how to make this recipe.
Reduced Fat Mac and Cheese
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- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 45 mg
- Sodium
- 304 mg
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 45 mg
- Sodium
- 304 mg
Ingredients
Directions
- Cook macaroni according to package directions; drain well.
- Preheat oven to 350 degrees F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
- Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
- Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
- Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
- Bake for 20 minutes, or until golden on top and bubbling throughout.
