59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it “my mac and cheese” with simple changes.
Skinny Macaroni and Cheese
- Prep Time 20 min
- Total 45 min
- Servings 6
- Ingredients 8
Ingredients
- 2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
- 2 cups fat-free (skim) milk
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
Make With
Gold Medal Flour
Instructions
-
Step1In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
-
Step2Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
-
Step3Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
-
Step4Bake 20 to 25 minutes or until edges are bubbly.
Nutrition
340
Calories
9g
Total Fat
19g
Protein
44g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 340
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 640mg
- 27%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 40%
- 40%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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