Healthy Mac and Cheese? Here’s How to Make It
Next time you’re in the mood for mac and cheese, don’t open a box filled with high calories and processed cheese—try the real thing. You can have creamy, cheesy mac and cheese for fewer calories and much better taste.
- 3/4 cup skim milk
- 3/4 cup nonfat sour cream
- 3 Tbsp trans fat free margarine melted
- 1 tsp Dijon mustard
- 2 cups (8 oz) shredded reduced-fat sharp cheddar cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups cooked multigrain elbow macaroni (about 2 cups uncooked)
- 1/4 cup dry bread crumbs
- 1/4 tsp paprika
Preheat oven to 350°. Lightly coat a 2-quart casserole dish or 6 (7-oz) ramekins with nonstick cooking spray.
In a saucepan, combine milk, sour cream, margarine, mustard, cheddar cheese, mozzarella, salt and pepper and cook over medium-high heat, stirring, until cheese is melted and a sauce forms.
In a large bowl, combine cooked macaroni and cheese sauce. Stir gently to combine.
Pour macaroni into prepared casserole or ramekins.
In a small bowl, combine bread crumbs and paprika. Sprinkle mixture over macaroni mixture.
Cover and bake for 30 minutes in casserole or 5 minutes in ramekins.
Uncover; bake 5 minutes longer, or until bread crumbs are golden.
Serving size: 1 cup
Saturated Fat: 4g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
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