light macaroni and cheese recipe

Written BySheba G Updated On
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The Best light macaroni and cheese recipe

I’ve always been a fan of macaroni and cheese, it’s a classic comfort food that never fails to hit the spot. Growing up, my family would make it for special occasions, like holidays and birthday dinners. As I got older, I started experimenting with different recipes and techniques to make it healthier and more flavorful.

One of the most significant changes I made was switching from a rich and creamy bechamel sauce to a lighter version made with Greek yogurt and reduced-fat cheddar cheese. The result is a dish that’s still satisfyingly rich and creamy but with less guilt attached. My kids love it, and I love how easy it is to make in large quantities for family gatherings or potlucks.

It’s also a great way to get in some extra veggies, as you can add steamed broccoli or other vegetables right into the pasta. The best part? It’s ready in under 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.

Over time, I’ve tweaked this recipe to make it even healthier and more delicious. I’ve reduced the amount of cheese used in the sauce while still maintaining that creamy texture. I’ve also added some extra spices to give it an extra kick of flavor without adding extra calories.

And let’s not forget about the pasta itself – using whole wheat or multigrain varieties adds fiber and nutrients to this comforting dish. This light macaroni and cheese recipe is a staple in our household now. It’s easy to make, healthy enough for regular consumption, and satisfying enough to please even the pickiest eaters.

Whether you’re looking for a quick weeknight meal or a comforting side dish for special occasions, this recipe is sure to please.

Light Macaroni and Cheese

Light Macaroni and Cheese

4.8 from 1373 votes

This light macaroni and cheese uses reduced-fat cheese and skim milk for a creamy, satisfying dish with fewer calories. It is baked with a crispy panko topping for added texture.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta and Sauce

8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups skim milk
1 1/2 cups shredded reduced-fat sharp cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

For the Topping

1/3 cup panko breadcrumbs
1 tbsp grated Parmesan cheese
1 tsp olive oil

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, stirring occasionally.
4Drain the pasta in a colander and set aside.
5In a medium saucepan, melt the butter over medium heat.
6Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
7Gradually pour in the skim milk while whisking continuously to prevent lumps.
8Cook over medium heat, whisking often, until the sauce thickens and comes to a gentle simmer, about 3 to 4 minutes.
9Remove the saucepan from heat and stir in the shredded cheddar cheese, salt, black pepper, and paprika.
10Continue stirring until the cheese is fully melted and the sauce is smooth.
11Add the cooked macaroni to the cheese sauce and stir until all pasta is evenly coated.
12Transfer the mixture to an 8×8 inch baking dish and spread it into an even layer.
13In a small mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil.
14Sprinkle this topping evenly over the macaroni and cheese.
15Bake in the preheated oven for 15 to 18 minutes, until the sauce is bubbly and the topping is golden brown and crispy.
16Let it cool for 5 minutes before serving.

🔧Equipment

Large pot
Medium saucepan
Whisk
8×8 inch baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a gluten-free version, use gluten-free pasta and panko. You can also add steamed broccoli or cooked chicken for extra protein and vegetables.

Watch Video Of How Light Macaroni and Cheese Works

I make this light macaroni and cheese for weeknights and for family gatherings because it pleases everyone without being heavy.

It comes together quickly, uses ingredients I usually have on hand, and still tastes rich enough that nobody feels like they are missing out.

Whether I am feeding my own crew or bringing a dish to a potluck, this is the recipe I reach for.

❓ Frequently Asked Questions About Light Macaroni and Cheese

Q: What type of pasta should I use?

In this recipe, we recommend using whole wheat or multigrain pasta to increase the nutritional value of your dish.

Q: Can I add protein sources like cooked chicken or bacon?

Yes, you can definitely add cooked chicken or bacon to make this dish more substantial.

Q: How do I prevent the macaroni from becoming mushy?

To prevent overcooking, cook your pasta al dente according to package instructions before mixing it with the cheese sauce.

Q: Can I use other types of cheese besides cheddar?

You can experiment with different types of cheese such as mozzarella or parmesan for varying flavors.

Q: Is this recipe suitable for those with dairy allergies?

No, since this recipe uses Greek yogurt as part of the cheese sauce, it may not be suitable for those with dairy allergies.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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