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Macaroni and Cheese Lite
Total Calories per Serving:   329  
Fat Calories per Serving:   125
Percent Fat Calories per Serving:   37.99%

Portion -  1 cup
Recipe serves twelve


One box of elbows macaroni

2 ½ plus cups of 2% milk

1 ½ tbl of corn starch

2 tbls butter

12 oz shredded sharp or mild cheddar cheese (110 total cals, 80 fat cals per oz)

½ tbsp of mustard powder

1 tsp of paprika

1 tbl (approx) of bread crumbs.

Salt to taste

Pepper to taste


Preheat oven to 350° Boil macaroni al dente per package directions. Remove to a colander and rinse.

In saucepan on very low heat, heat 2 cups of milk. Add butter. When milk is heated, add mustard, paprika, salt and pepper. Blend cornstarch in ½ cup of milk and add to mixture. Add 4 ounces of cheese to mixture and stir.

Stir mixture frequently to prevent cornstarch from sticking to the bottom of the pan. Continue to cook on low for 5 to 10 minutes or until mixture begins to thicken a little.

Add 1/3 of the elbows to casserole dish (10” to 12” dish”). Sprinkle ¼ of remaining cheese over elbows. Add another third of the elbows and ¼ cheese topping. Add final third and ¼ cheese topping.

Pour milk mixture evenly over elbows. If all of the elbows are not covered, add a little extra milk. Mix well.

Bake in oven for 20 minutes. Remove from oven and add remaining ¼ of cheese to the top of casserole. Sprinkle bread crumbs, sparsely over the top of the cheese. Bake for an additional 5 minutes. Remove from oven.

Nutrition Data
Serving Size 1 cup 
Total Calories 329 
    Calories from Fat 125 
% Daily Value
Total Fat Grams 14  21.03% 
    Saturated Fat Grams 8  
    Trans Fat Grams 0  
    Polyunsaturated Fat Grams 0  
    Monounsaturated Fat Grams 0  
Cholesterol MG 43  
Sodium MG 705  
Total Carbs 36  12.00% 
    Fiber Grams 1.333333333  
    Sugar Grams 4  
    Protein Grams 14.666666667  


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