Skinny Macaroni and Cheese + a giveaway

Skinny Macaroni and Cheese – a few smart choices will save you 320 calories compared to traditional mac-n-cheese.

skinny mac-n-cheese

Skinny Macaroni and Cheese

Oh blessed Thursday you are finally here! I’ve been saving this skinny macaroni and cheese recipe for days and sweet relief it’s time to share (finally!).

I posted a lightened up chocolate cupcake recipe on Tuesday and announced an awesome giveaway of America’s Test Kitchen’s newest book – Comfort Food Makeovers. I also filled you in on how awesome the book is and why you’ll love it as much as I know I will. So to avoid sounding like a broken record I suggest you pop over to Tuesday’s post and see what I’m talking about, definitely worth the one click.

As I also mentioned in Tuesday’s post, I was allowed to pick 6 recipes from the book and the good people over at ATK emailed me the recipes (the book comes out tomorrow!). I’ve had my hands on those 6 recipes for less than I week and I’ve already made 4 of them. Amazing stuff. It’s making me super excited to get the rest of the book too.

One of the recipes I picked out was called Everyday Macaroni and Cheese. I’m already a huge fan of ATK’s Creamy Stove-top Mac-n-cheese from their Family Cookbook; it’s my go-to recipe for macaroni and cheese and we love it. I was really curious what they could change to make it lighter and if we would like it since we’re already are in love with the other recipe. Ladies and gents, we were not disappointed. And if I can save over 300 calories per serving than I’m an even bigger fan.

The creamy stove-top mac-n-cheese used whole eggs and butter in addition to canned milk and cheese. It is rich, smooth, creamy pasta perfection. This skinny macaroni and cheese is equally as delicious, slightly less rich, but still just as smooth and creamy. The magic comes from getting rid of the eggs and butter and subbing in corn starch as the thickener. Who would have thought?! Only America’s Test Kitchen I tell you.

What do you do if your Macaroni-n-cheese is too watery?

The batch I made was pretty soupy, so I just served it in bowls instead of on a plate. I’m not sure if that was something I did or just a peril of high altitude cooking. You could add an additional teaspoon of corn starch next time I make this.

What pasta is best for mac and cheese?

Elbow macaroni is the default pasta for macaroni and cheese. I’ve also used rotini pasta it turned out yummy as well.

What do I serve with macaroni -n- cheese?

skinny ma-n-cheese recipe

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Skinny Macaroni and Cheese


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 5 1x

Description

Skinny Macaroni and Cheese – a few smart choices will save you 320 calories compared to traditional mac-n-cheese.


Scale

Ingredients

  • 8 ounces (2 cups) elbow macaroni
  • Salt and pepper
  • 1 (12- ounce) can 2 percent low- fat evaporated milk
  • 3/4 cup 2 percent low- fat milk
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon garlic powder
  • Pinch cayenne pepper
  • 2 teaspoons cornstarch
  • 8 ounces 50 percent light cheddar cheese, shredded (2 cups)

Instructions

  1. In a large saucepan bring 2 1/2 quarts of water to a boil. Add the macaroni noodles and 1 1/2 teaspoons of salt and cook until the noodles are al dente. Drain the pasta and set it aside.
  2. In your now empty pan add the evaporated milk, half of the 2% milk, dry mustard, garlic powder, and cayenne. Whisk to combine. Bring the mixture up to a simmer. Add the corn starch to the remaining half of the 2% milk, stir to combine, and then add the milk/corn starch mixture to the pan. Whisk to combine. Bring the milk mixture back up to a simmer and cook for 2 minutes, stirring often, until the mixture starts to thicken.
  3. Remove the milk from the heat and add the cheese. Stir until the cheese is melted. Stir in the macaroni noodles and salt and pepper to taste. Let the mixture sit, off the heat, for 3 to 5 minutes untill it thickens slightly and then serve hot.

Notes

The batch I made was pretty soupy, so I just served it in bowls instead of on a plate. I’m not sure if that was something I did or just a peril of high altitude cooking. I may add a additional teaspoon of corn starch next time I make this.

  • Category: Dinner
  • Method: Stove-top
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 8.1g
  • Sodium: 112.7mg
  • Fat: 10g
  • Carbohydrates: 52g
  • Protein: 12.3g
  • Cholesterol: 3mg

Keywords: Pasta, Mac n' Cheese, Lightened up, Kids Favorite

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Here are some other Macaroni-n-Cheese dishes I think you’ll enjoy:

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jberry

I adore America’s Test Kitchen, make an attempt to catch it & reruns every weekend on PBS.

Janine Youngbird

Yum!

amber robbins

So, I follow the ATK blog, but am a little behind on my google reader currently. Imagine my surprise today when I see that your blog was actually highlighted on the ATK blog…I feel like I know someone famous!

Becky

Tried it and love it. Thanks! First home made macaroni I’ve tried that has ever worked.

Linda Montes

I love Mac n Cheese!! Why Pasta is my comfort food I know not!! <3 🙂

Carolsue

I enjoyed looking thru your recipes on Pinterest!
Digicats {at} Sbcglobal {dot} Net

Elizabeth

I love that there is a light version for one of my favorite foods! 🙂

Joeie

yummy. everything you make always looks delish. Love the blog.

Laurie

Looking forward to trying this. ATK has provided many favorites for us!

Sarah

This looks SO yummy… and perfect for a Friday night dinner. 🙂 I’ll have to try it out!

Cynthia C

Love this recipe – would love the book!

Kem

Love mac-n-cheese and ATK!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.