Lightened-Up Macaroni and Cheese

There’s nothing as comforting as macaroni and cheese on a cold night. This excellent recipe is very flavorful, despite the low-fat content. Be sure to use extra-sharp cheese.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium

Serves: 8

Ingredients

  • 3 cups elbow macaroni
  • 1 Tbsp. olive oil
  • 1 small onion, peeled and chopped
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 Tbsp. cornstarch
  • 1½ cups skim milk
  • ½ cup part-skim ricotta cheese
  • 2 Tbsp. Dijon mustard
  • 1 cup shredded nonfat Cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • ⅓ cup seasoned dry bread crumbs
  • 3 Tbsp. grated Parmesan cheese
  • 1 Tbsp. butter, melted

Directions

  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil. Add macaroni and cook 8 minutes; drain, rinse with cold water, and set aside.
  • In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir until tender, about 6 minutes. Sprinkle with salt and pepper.
  • In a small bowl, combine cornstarch with ½ cup milk. Add remaining milk and stir with wire whisk. Add milk mixture to saucepan; cook and stir until thickened. Add ricotta and mustard and stir to blend.
  • Add Cheddar and mozzarella cheeses and cook, stirring, until cheeses melt. Add cooked macaroni, and pour into 9"×13" baking dish.
  • In a small bowl, stir together the bread crumbs, Parmesan cheese, and butter. Sprinkle over macaroni mixture. Bake until bread crumbs are browned and casserole is bubbly, about 30 minutes. Serve hot.

Recipe Information

Serves: 8

Ingredients

  • 3 cups elbow macaroni
  • 1 Tbsp. olive oil
  • 1 small onion, peeled and chopped
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 Tbsp. cornstarch
  • 1½ cups skim milk
  • ½ cup part-skim ricotta cheese
  • 2 Tbsp. Dijon mustard
  • 1 cup shredded nonfat Cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • ⅓ cup seasoned dry bread crumbs
  • 3 Tbsp. grated Parmesan cheese
  • 1 Tbsp. butter, melted

Directions

  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil. Add macaroni and cook 8 minutes; drain, rinse with cold water, and set aside.
  • In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir until tender, about 6 minutes. Sprinkle with salt and pepper.
  • In a small bowl, combine cornstarch with ½ cup milk. Add remaining milk and stir with wire whisk. Add milk mixture to saucepan; cook and stir until thickened. Add ricotta and mustard and stir to blend.
  • Add Cheddar and mozzarella cheeses and cook, stirring, until cheeses melt. Add cooked macaroni, and pour into 9"×13" baking dish.
  • In a small bowl, stir together the bread crumbs, Parmesan cheese, and butter. Sprinkle over macaroni mixture. Bake until bread crumbs are browned and casserole is bubbly, about 30 minutes. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat7g
Saturated Fat3g
Cholesterol15mg
Sodium500mg
Total Carbohydrate43g
Dietary Fiber2g
Sugars4g
Protein17g