Lightened-Up Macaroni and Cheese recipe

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Ingredients

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

Nutrition Info

281.9 calories
carbohydrate: 38.5 g
cholesterol: 26.4 mg
fat: 8.2 g
fiber: 3.5 g
protein: 17.6 g
saturatedFat: 4.5 g
servingSize: -
sodium: 400.6 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat an 8x8-inch baking dish with cooking spray and set aside.

  2. Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  4. Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.

  5. Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Recipe Yield

4 servings

Recipe Note

Who doesn't love macaroni and cheese? This lightened-up version is sure to please those who want to indulge without the extra calories!

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