Skinny Macaroni and Cheese

Name: Skinny Macaroni and Cheese
Prep time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 2 cups uncooked regular or whole wheat elbow macaroni (8 oz); 2 cups fat-free (skim) milk; 3 tablespoons Gold Medal™ all-purpose flour; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground red pepper (cayenne); 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

66 Ratings

19 Reviews

Kitchen Tested

Prep 20 min
Total 45 min
Servings 6

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it “my mac and cheese” with simple changes.

By Betty Crocker Kitchens

Updated March 11, 2016

Make With

Gold Medal Flour

Ingredients

2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

Steps

1

In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2

Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3

Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4

Bake 20 to 25 minutes or until edges are bubbly.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Strongly flavored Cheddar cheese, Dijon mustard and cayenne pepper bump up the flavor of this lower-fat version of macaroni and cheese.