This baked macaroni and cheese recipe is easy to prepare as well as low fat. I have many variations of this traditional baked macaroni and cheese dish and this is the one I most recently prepared. The cayenne pepper adds a little spice and I prefer freshly ground pepper as well. I will serve this as a light main meal with a side salad for lunch or dinner. This recipe was prepared as a side dish to chicken loaf (a.k.a. meatloaf) or pork chops.

Baked Macaroni and Cheese

I have loved baked macaroni and cheese since I was a kid. It’s the perfect comfort food. This is a healthy version and very tasty.

Ingredients

  • 2 cups dry macaroni (Dreamfields Elbows is used for this recipe)
  • 3/4 cup evaporated fat-free milk
  • 1 cup low-fat cottage cheese (Horizon Organic: Low-fat Small Curd Cottage is used for this recipe)
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded low-fat cheddar cheese (Reduced fat – Cabot’s Sharp Cheddar is used for this recipe)
  • 1 tbsp. grated Parmesan cheese
  • 1 tbsp. dry bread crumbs
  • Pinch cayenne pepper
  • Salt and Pepper to taste

Instructions

  1. Preheat oven to 350°F.
  2. Prepare macaroni according to instructions on the box.
  3. In a saucepan, heat milk over low heat.
  4. Add the cheeses (except Parmesan) until melted, stirring constantly.
  5. Drain pasta and place in a 2 quart casserole dish sprayed with cooking spray.
  6. Remove the cheese sauce from the heat then pour on top of cooked pasta.
  7. Stir and mix cheese and pasta well.
  8. Sprinkle with Parmesan cheese, breadcrumbs, salt, pepper, and cayenne pepper.
  9. Bake the casserole for 15-20 minutes until bubbly and the top is browned.

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Calories: 212

Fat: 3.3

Protein: 16.2

Entire recipe makes: 4 servings
Serving size is about: approximately 1 cup
Each serving = 5 Points

PER SERVING: 212 calories; 3.3 g fat; 27.9 g carbohydrates; 16.2 g protein; 0.7g fiber

9 Comments

  1. I put this recipe into the WW Recipe Builder and it came out to 8 points plus per serving. The pasta alone is 20 points so that right there is 5pp per serving. I am curious how you got 5pp per serving? I even used fat free ricotta and cottage cheese. Here are the values per recipe builder: 2 cups dry Dreamfield elbows = 20, 3/4 cup ff evaporated milk = 4, 1 cup ff cottage cheese = 3, 1/2 cup ff ricotta = 2, 1/2 cup (2oz) shredded cabot 50% light = 4, 1 tbsp Parmesan =1 and 1 tbsp panko (or breadcrumbs) = 1 for a total of 34pp for the whole dish (adds up to 35, but the builder lists is as 34).

    With that said, I made it and it was delicious and my husband and friend both devoured it. I plugged it in this morning to see if the pp would change since I used ff cottage cheese and ricotta and was surprised to see that it came to 8pp. Please let me know how you got 5pp. Thank you!

    • I just re-did the calculation using part skim ricotta and 1% cottage cheese instead of FF and the points come out to 9pp per serving (total recipe was 37).

      • Cathy Rockwell Reply

        I received this recipe from a WW Coach at the gym I once was a member to. I will try to contact this individual and let them know the differences that you found. I used my Points Plus Calculator according to the recipe’s nutritional requirements that were given to me.

          • Cathy Rockwell

            You are welcome Pam! I will follow-up as soon as I hear something.

  2. Cabot Creamery RD Reply

    This looks amazingly creamy, but love that it’s lightened. Yum!!

  3. I love your recipes, but it would be great if they were more Pin-friendly on my phone! Is that in the works?

    • Cathy Rockwell Reply

      Great question! I am not sure but will pass this question along to the administrators. Thank you!

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