Slimmed-Down Mac and Cheese

A lighter take on a classic comfort food delivers all the creamy, cheesy goodness without the extra calories. It’s quick to make and perfect for a cozy weeknight dinner that feels indulgent but stays guilt-free.

Ingredients 0/8

cooking spray 6 ounces whole wheat elbow macaroni 1 (5 ounce) can evaporated skim milk, divided 1 teaspoon tapioca starch 5 ounces low-fat sharp Cheddar cheese, grated 2 teaspoons Dijon mustard, or more to taste ½ teaspoon Worcestershire sauce 1 pinch cayenne pepper

Why This Meal Is A Winner

This dish delivers all the creamy comfort of traditional mac and cheese but with fewer calories and less fat. It’s a great way to enjoy a classic favorite without feeling guilty. Plus, it’s quick to make and uses simple, wholesome ingredients.

Tips From The Kitchen

- Use whole wheat or chickpea pasta for extra fiber and protein.
- Stir the cheese sauce constantly to prevent lumps and achieve a smooth texture.
- For a richer flavor without extra fat, add a splash of low-fat milk or a little Greek yogurt.

Step 1

Grease an 8x8-inch baking dish with cooking spray and set it aside for now. Bring a large pot of salted water to a boil, then cook the whole wheat macaroni until it’s tender but still has a bit of bite—about 8 minutes. While the pasta cooks, set your oven rack about 6 inches from the broiler and preheat the broiler.

Step 2

In a saucepan, mix together 1 tablespoon of evaporated milk and the tapioca, then whisk in the rest of the milk. Add the cheddar cheese, mustard, Worcestershire sauce, and a pinch of pepper. Heat the mixture gently, stirring often, until it starts to simmer and the cheese melts into a creamy sauce.

Step 3

Drain the pasta and stir it into the cheese sauce until everything’s well coated. Pour the cheesy pasta into your prepared baking dish. Place it under the broiler for 2 to 3 minutes, watching closely until the top turns golden and bubbly. Let it cool for about 5 minutes before digging in.

Serving Variations

Pair this meal with a fresh green salad or steamed vegetables for added nutrients and color. It also goes well with grilled chicken or roasted vegetables to make a more balanced plate.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens too much. Avoid freezing, as the texture may change.

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By Arjun Patel

Recipe Contributor

Arjun enjoys creating straightforward recipes that work well in real kitchens.