Creamy lo-fat macaroni and cheese

Creamy Lo-fat Macaroni And Cheese

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sherry monfils


I adapted my moms original recipe to make it lo-fat, but w/ all the taste!


★★★★★ 2 votes

15 Min
25 Min


  • 2 c
    uncooked elbow macaroni
  • 1/2 c
    fat-free sour cream
  • 2 c
    fat-free milk
  • 2 Tbsp
    finely chopped onion
  • 3 Tbsp
  • 1 tsp
    yellow mustard
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    red pepper flakes
  • 2 c
    reduced-fat, shredded cheddar cheese
  • 2 Tbsp
    bread crumbs
  • 2 Tbsp
    grated parmesan cheese
  • 2 tsp
    olive oil

How to Make Creamy lo-fat macaroni and cheese


  1. Cook pasta as directed, drain. Stir in sour cream, cover. Heat oven to 350. Spray a 8" casserole dish w/ cooking spray.
  2. In lg saucepan, stir in milk, onion, flour, mustard, salt, pepper and pepper flakes. Whisk until smooth. Cook over medium heat, stirring constantly until mix boils and thickens. Remove from heat and stir in cheese until melted.
  3. Add cheese sauce to macaroni mix. Mix well. Spoon mix into casserole dish. In small bowl, mix breadcrumbs, parmesan cheese and oil until crumbly. Sprinkle over casserole. Bake 25 min or until bubbly.

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About Creamy lo-fat macaroni and cheese

Course/Dish: Pasta Cheese Appetizers
Other Tags: Quick & Easy Healthy

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