Are you ready to indulge in a guilt free creamy dish of mac and cheese? Look no further than the wonderful world of low fat mac and cheese! This classic comfort dish has undergone an impressive transformation, losing its high-fat image while retaining all the cheesy goodness we desire. Whether you’re on a health-conscious journey or simply looking for a lighter version of this traditional dish, low fat mac and cheese will entice your taste buds with its creamy texture and enticing flavors.
INGREDIENTS NEEDED FOR LOW FAT MAC AND CHEESE
1. Elbow Macaroni – I use this brand of low calorie macaroni. What I love about this brand of macaroni is it is very close in taste to regular elbow macaroni, but it is lower in calories, carbs and higher in fiber. I prefer this over other healthier macaroni alternatives and I highly recommend it.
2. Fat Free Milk
3. Low Fat Cheddar Cheese
4. Salt
5. Gouda Cheese
7. Black Pepper
8. Paprika
9. Garlic Powder
10. White Pepper
11. Fat Free Sour Cream
12. Cornstarch
13. Mustard Powder
14. Water
HOW TO MAKE LOW FAT MAC AND CHEESE
1. Add water, salt, and chicken bouillon cubes to a pot and bring to a boil on medium heat.
2. Add in your macaroni and cook until al dente. About 9-10 minutes or according to your package instructions.
3. Once your macaroni is done, save 1/4 cup of your pasta water. Drain off the remaining pasta water and add in your sour cream. Mix until combined.
4. In a separate pot, add in your milk, pasta water and your seasonings. Let come to a simmer on medium low heat.
5. Mix your cornstarch with 2 tbsp of cold water and add it to your pot, stirring quickly. Cook until it thickens.
6. Grate your cheese and add half of it to your sauce. Mix until it has fully melted.
7. Pour your cheese sauce on top of your macaroni and mix until fully combined.
8. Add your macaroni to a baking dish and layer it with your remaining cheese.
9. Bake at 350℉ for 20-25 minutes, then finish on a low broil for 3-5 minutes.
HOW TO STORE IT
You can store your mac and cheese in the fridge for up to 4 days in an airtight container.
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LOW FAT MAC AND CHEESE
Ingredients
PASTA
- 5 cups Water for boiling
- 227 gm Low Calorie Macaroni
- 1 ½ tsp Salt
- 2 Chicken Bouillon Cubes
CHEESE SAUCE
- 1 cup Fat Free MIlk
- ¼ cup Pasta Water
- 1 cup Low Fat Shredded Cheddar Cheese 120g
- ½ cup Shredded Gouda Cheese 60g
- ¼ tsp Black Pepper
- ¼ tsp White Pepper
- ½ tsp Paprika
- ½ tsp Mustard Powder
- ½ tsp Garlic Powder
- 2 tbsp Fat Free Sour Cream
- 1 ½ tbsp Cornstarch
- 2 tbsp Cold Water (to mix with cornstarch)
Instructions
- Add water, salt, and chicken bouillon cubes to a pot and bring to a boil on medium heat.
- Add in your macaroni and cook until al dente. About 9-10 minutes or according to your package instructions.
- Once your macaroni is done, save 1/4 cup of your pasta water. Drain off the remaining pasta water and add in your sour cream. Mix until combined.
- In a separate pot, add in your milk, pasta water and your seasonings. Let come to a simmer on medium low heat.
- Mix your cornstarch with 2 tbsp of cold water and add it to your pot, stirring quickly. Cook until it thickens.
- Grate your cheese and add half of it to your sauce. Mix until it has fully melted.
- Pour your cheese sauce on top of your macaroni and mix until fully combined.
- Add your macaroni to a baking dish and layer it with your remaining cheese.
- Bake at 350℉ for 20-25 minutes, then finish on a low broil for 3-5 minutes.
Notes
