April 16, 2013

Skinny Macaroni & Cheese

Cutting down the calories and fat definitely does not compromise the flavor in this Skinny Mac n' Cheese!  Yes, it is possible to enjoy a delicious, cheesy macaroni and cheese with a lot less guilt!  Pureed potato is used as a thickening agent in place of butter and flour, and fat free milk along with reduced fat cheeses are also used.        

Note:  As always, the actual calorie total depends on the quality/brand of ingredients you use, so I included that information as well in the ingredient list.  

Yields 4 (1 cup) servings

  • 8 oz medium shell pasta, cooked and drained well 
  • 2 c fat free milk
  • 1 small (4 oz) potato, baked, peeled, pureed
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp onion salt 
  • 1/8 tsp paprika (I use smoked paprika)
  • 1 c reduced fat mozzarella cheese, shredded (Sargento)
  • 3/4 c reduced fat 4 cheese shredded Mexican cheese (Sargento)
  • 1/4 c 2% milk reduced fat mild cheddar cheese, shredded (Kraft)


Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil and cook the shell pasta according to package instructions.  Drain well and set aside until ready to use.  

Meanwhile, pour the milk into a large skillet and whisk in the pureed potato, garlic powder, pepper, salt, onion salt, and paprika.  Bring to a boil, whisking occasionally.  

Reduce the heat to low and stir in the mozzarella cheese, Mexican cheese and cooked pasta.  Cook and stir for 2 minutes.  

Pour the mixture into a 2 1/2 quart baking dish.  Sprinkle the cheddar cheese evenly over all.  Bake uncovered in the preheated oven for 25 minutes.  Allow to sit for 3 minutes before serving.  


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