Skinny Macaroni and Cheese recipe

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Ingredients

1 (16 ounce) package elbow macaroni
4 cups water
1 ⅓ cups non-fat powdered milk
¾ cup butter
½ cup all-purpose flour
2 teaspoons Worcestershire sauce
2 teaspoons salt
9 ounces shredded Cheddar cheese

Nutrition Info

337.6 calories
carbohydrate: 33.6 g
cholesterol: 47.6 mg
fat: 16.5 g
fiber: 1.1 g
protein: 13.4 g
saturatedFat: 10.2 g
servingSize: -
sodium: 588.6 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

  3. Mix water and powdered milk together in a bowl, set aside.

  4. Melt butter over medium heat in a saucepan. Add milk mixture, flour, Worcestershire sauce, and salt. Stir until thick, 3 to 4 minutes. Stir in Cheddar cheese until melted, 2 to 3 minutes more. Pour sauce over cooked macaroni and pour mixture into a 9x13-inch baking pan.

  5. Bake in the preheated oven until bubbly, about 30 minutes.

Recipe Yield

1 9x13-inch pan

Recipe Note

Looking for a low-fat, delicious-tasting, macaroni and cheese? Well I've got the one for you. This skinny one uses fat-free milk, making it a lot more wholesome than your normal mac 'n cheese!

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