If you’re looking for a healthy mac and cheese recipe without the extra fat and calories, this lower fat mac and cheese recipe is for you! It can be difficult to say no to a life-long favorite dish when you are on a diet. But with our light mac and cheese recipe, you don’t have to say no! This low-fat mac and cheese dish features all the creamy, satisfying flavors that you’ve grown to love in your favorite comfort food without the added calories. So you can enjoy this delicious dish without feeling guilty. Cabot’s lowfat mac and cheese is perfect to make for yourself or to share with family and friends. It tastes so good no one will know it features reduced fat ingredients! Be sure to leave us a review with any comments or tips on how you enjoyed the dish.
The light mac and cheese recipe features Cabot’s award-winning Lite50 Sharp Cheddar and Cabot Cream Cheese for a taste that is hearty enough to hit the spot while being healthy enough to keep you feeling fit and energized. A dash of Worcestershire sauce combines with a pinch of ground cayenne pepper to add a bit of a spicy kick to the dish. The breadcrumb topping adds a buttery, crunchy texture that balances out the creamy cheese and zesty spices. This combination of flavors will make your mac and cheese the talk of the town!
If you want a healthy, low fat alternative to boxed mac and cheese, our low fat recipe is sure to be a crowd-pleaser. Cabot is dedicated to producing the highest quality dairy products for hearty and healthy dishes. Don’t forget to leave us a review to let us know how you enjoyed our light mac and cheese, and to share any tips or tricks to make this recipe even more special.
2 cups small dry elbow macaroni
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups lowfat (1%) milk
¼ teaspoon dry mustard
¼ teaspoon garlic powder, optional
¼ teaspoon salt
Freshly ground black pepper, to taste
Pinch of ground red pepper (cayenne)
Dash of Worcestershire sauce
2 ounces Cabot Cream Cheese
8 ounces Cabot Lite50 Sharp Cheddar, shredded, divided or Cabot Lite50 Sharp Shredded Cheddar (about 2 cups)
⅓ cup seasoned or unseasoned breadcrumbs
Prep: 25 mins | Cook: 30 mins | Total: 55 mins
COOK macaroni according to package directions; rinse with cold water and drain well.
PREHEAT oven to 350°F. Spray a 2½-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 1⅓ cups shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
STIR breadcrumbs and remaining ⅔ cup Cheddar in a small bowl. Sprinkle over the top of macaroni, and spray with cooking spray.
BAKE until the topping is golden and the macaroni is bubbling along the edges, about 20 minutes. Cool 10 minutes before serving.
This recipe was great! So creamy and delicious–It is really wonderful comfort food during the Covid-19 pandemic and my husband was thrilled! The only thing we did differently was use a bit more cheese and we lightly oiled the bread crumbs before adding them with the cheese to the top. Thanks for a lower calorie mac 'n cheese that we will put into our dinner rotation. Served with a tossed salad and some applesauce, we were both happy.
Just wondering what the serving size is?
*Based on 8 servings the serving size would be a little over 1 cup.
This is the best tasting thing I have in ages my kids are in love with it
I love Cabot light cheese. I was nervous not using butter with the flour, but it turned out great!
Great, easy and tasty recipe! Plus it’s probably just about as healthy as one can get for Mac & Cheese!
Excellent! Even my extra picky husband loved it. I did have trouble w/the flour and water mix, but that's my fault – to impatient. I used my immersion blender to smooth out the lumps (-: Used whole wheat pasta.
This was a great recipe and we enjoyed it very much, but I did make some changes. I used Barilla high fiber white shells, and I think it would also be great with wheat pasta or Barilla Plus pasta. I added a little more milk to thin the sauce and some onion powder for flavor. With the noodles, I added chopped up uncured ham and thawed peas. I used a sprinkle panko crumbs (vs. Italian breadcrumbs) for the topping. It baked up well and was delicious!
This is the best reduced fat mac & cheese I have ever made. It is very flavorful.
I made it exactly by the recipe for the first time and got rave reviews. We prefer to omit the bread crumbs, for an creamier version. This recipe is part of my regular meal rotation! Lower fat, and delicious.
My family loved this recipe. While it is good with the bread crumbs, we prefer it without them for a more traditional macaroni. I made it with both the white and the yellow reduced fat cheese (50%).
Everyone loves mac and cheese – especially with Cabot Cheese!