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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 8.7 g
  • Cholesterol: 26.9 mg
  • Sodium: 391.9 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.4 g

View full nutritional breakdown of Light Mac and Cheese calories by ingredient
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Light Mac and Cheese

Submitted by: _JUST_BRE

Introduction

This is a lighter version of Mac and cheese that lasts several days in the fridge.. if you can keep people out of it!!
This is a lighter version of Mac and cheese that lasts several days in the fridge.. if you can keep people out of it!!

Number of Servings: 8

Ingredients

    2 Tbs Butter
    2 Tbs Flour
    Salt, Pepper, Paprika, Onion Seasoning and Garlic to taste
    1.5-2 c. milk
    1/3 brick Velveeta (I know, but its lower in fat and calories than cheese)
    3/4 c. Grated cheddar
    Macaroni (1/2 lb)
    1/4 grated cheddar
    Italian Seasoning Breadcrumbs

Directions

Melt butter in a medium saucepan. Add equal amount flour (I typically use 2 TBS each.) Cook flour paste over medium heat for 2 minutes. Slowly add milk, stirring constantly.Add salt, pepper, garlic powder, onion powder and paprika to taste. Reduce heat to low. Once milk is incorporated and begins to steam add cubed velveeta. Do not let milk boil, and be careful, the roux can begin to burn if you don't stir often enough. After the velveeta has melted, add 3/4 C Cheddar. Its ok to use reduced fat cheddar, but if you do, stir constantly or it will become too stringy and you will ruin your sauce. ( I used regular cheddar in the calorie count).
Layer cooked macaroni in a casserole dish that you have sprayed with Pam. I do about an inch of macaroni, then pour the sauce on, and repeat.
Combine 1/4 C grated cheddar and 2 tbs breadcrumbs in a small bowl. Cover the top of the casserole and bake in a 350 oven for about half an hour.

Let me know if you like it!

Number of Servings: 8

Recipe submitted by SparkPeople user _JUST_BRE.






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