Baked Reduced-Fat Mac and Cheese That Tastes Indulgent

If you thought comfort food couldn’t be both rich and clean, think again. This baked reduced-fat mac and cheese delivers everything you love about the classic, creamy sauce, golden top, and that nostalgic, cheesy pull, but made lighter with high-protein, real-ingredient cheese and no fillers.

Prep time: 25 minutes Cook time: 30 minutes Total time: 55 minutes Servings: 6–8

The best mac and cheese I've had in years. Thank you! –Me

Most “low-fat” mac and cheeses sacrifice flavor for calories, but not this one. By using naturally high-protein, reduced-fat cheese and a touch of cream cheese for smoothness, you get the same rich mouthfeel with less fat. The breadcrumbs add that perfect contrast of crunch, and the spices give it a subtle kick.

Whether you are eating clean, counting macros, or just trying to make your comfort food a little more wholesome, this baked reduced-fat mac and cheese proves that better-for-you doesn’t have to mean boring.

Baked Reduced-Fat Mac and Cheese That Tastes Indulgent

Ingredients

• 2 cups small dry elbow macaroni

• Cooking spray

• 3 tablespoons unbleached all-purpose flour

• 2 cups low-fat (1%) milk

• ¼ teaspoon dry mustard

• ¼ teaspoon garlic powder (optional)

• ¼ teaspoon salt

• Freshly ground black pepper, to taste

• Pinch of cayenne pepper

• Dash of Worcestershire sauce

• 2 ounces reduced-fat cream cheese

• 8 ounces shredded reduced-fat sharp cheddar (about 2 cups) — use the highest-quality, grass-fed cheese you can find

• ⅓ cup seasoned or unseasoned breadcrumbs

Directions

1. Cook the pasta: Boil the macaroni according to the package directions until just al dente. Drain and rinse with cold water.

2. Preheat the oven: Set to 350°F and lightly coat a 2½-quart baking dish with cooking spray.

3. Make the sauce: In a large saucepan over medium heat, whisk the flour into the milk until smooth. Add mustard, garlic powder, salt, black pepper, cayenne, and Worcestershire. Stir constantly until the sauce thickens — about 5–7 minutes.

4. Add the cheese: Lower the heat. Stir in the cream cheese until smooth, then add about 1⅓ cups of the shredded cheddar. Stir until melted and velvety.

5. Combine: Add the cooked macaroni to the sauce, mixing gently until every piece is coated. Pour into your prepared baking dish.

6. Topping: In a small bowl, mix the breadcrumbs with the remaining ⅔ cup cheddar. Sprinkle evenly over the top, then give it a light mist of cooking spray for extra crispiness.

7. Bake: Bake 20–25 minutes, until the edges bubble and the top turns golden. Let cool for 10 minutes before serving.