Recipe courtesy of Cabot
Reduced Fat Mac & Cheese
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 45
- Sodium
- 304
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 45 min
Ingredients
2 cups small dry elbow macaroni
Cooking spray
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups low-fat 1% milk
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder (optional)
1/4 teaspoon salt
Freshly ground black pepper, to taste
Pinch of ground red pepper (cayenne)
Dash of Worcestershire sauce
2 ounces 1/3-less-fat cream cheese
8 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 2 cups)
1/3 cup Italian-flavored or plain dry breadcrumbs
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.