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Macaroni and Cheese

User Rating 3.5 Star Rating (8 Reviews)


Macaroni and cheese
Cultura/Brett Stevens/Riser/Getty Images
Macaroni and cheese is perhaps the ultimate in comfort foods, but if you use regular cheese, butter for a roux and whole milk, that's an awful lot of fat calories. Here's a low fat macaroni and cheese that dispenses with the butter and substitutes reduced-fat cheese and nonfat milk for their full-fat counterparts.

Cook Time: 15 minutes

Total Time: 15 minutes


  • 12 ounces uncooked elbow macaroni or other short tube pasta
  • 2 1/2 tbsp flour
  • 2 cups nonfat milk
  • 1 1/4 cups reduced-fat extra-sharp cheddar, grated
  • 1 tsp Dijon mustard
  • Freshly ground black pepper


Cook pasta according to the instructions on the package. While pasta is cooking, place flour in a medium saucepan and gradually whisk in milk. Heat the milk and flour on medium and bring to a boil, stirring constantly to prevent lumps. Reduce heat and allow to simmer until the milk begins to thicken. Stir in cheese and mustard, and stir until cheese melts. Toss drained pasta and sauce in a large bowl. Add freshly ground black pepper and serve immediately.

Serves 4-6

Per 1 Cup Serving: Calories 314, Calories from Fat 51, Total Fat 5.7g (sat 3.1g), Cholesterol 18mg, Sodium 258mg, Carbohydrate 49.6, Fiber 1.5g, Protein 16.2g

User Reviews

Reviews for this section have been closed.

 2 out of 5
Disappointed, Member ditzydana

I made this for dinner last night, only I used full fat cheese and 2% milk (what I had at home) and yet, it still came out plain. It had no flavor at all. My 2 year old wouldn't eat it, even after I added more cheese to his. I added salt and pepper, which made it edible, but not one of my favorite dishes. Sorry Fiona, some of your dishes are yummy and some not so much. Thanks so posting though!

5 out of 8 people found this helpful.

See all 8 reviews

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