American · Dinner
Macaroni and Cheese (Low-Chol)
Elbow macaroni bound in a lighter cheese sauce built from skim milk thickened with a flour roux, sharp reduced-fat cheddar melted through for tang, and a whisper of Dijon and nutmeg. Baked with a thin crumb top for contrast. Cholesterol trimmed by leaning on skim milk and less cheese.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
532Calories
32.1gProtein
24.9gFat
47.2gCarbs
9.8gSugar
2.2gFiber
673mgSodium
68mgChol
14.2gSat Fat
312mgPotassium
568mgCalcium
2.1mgIron
0.8mcgVitamin B12
0.4mgVitamin C
vegetarian
egg-free
low-cholesterol
low-chol
Instructions
1
Prep
Heat oven to 375F (190C). Grate the reduced-fat cheddar cheese so it melts evenly into the sauce.
2
Boil
Cook elbow macaroni in salted boiling water over high heat for 7 minutes until just shy of tender, then drain.
3
Simmer
Warm 1 tsp olive oil over medium heat, whisk in flour for 1 minute, then stream in skim milk whisking 4 minutes until it coats a spoon.
4
Build
Off heat, stir in cheddar, Dijon mustard, nutmeg, salt and pepper until glossy, fold in macaroni, transfer to dish.
5
Top
Toss breadcrumbs with remaining 1 tsp olive oil, scatter over macaroni, then bake at 375F for 15 minutes until golden.
6
Plate
Rest 2 minutes, then spoon onto a plate to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g sharp reduced-fat cheddar cheese
- 5.2 oz150g dry elbow macaroni
- 1 1/2 cup360ml skim milk
- 4 tbsp32g all-purpose flour
- 4 tsp4 tsp olive oil
- 2 tsp2 tsp Dijon mustard
- 2 pinch2 pinch ground nutmeg
- 4 tbsp24g dried breadcrumbs
- salt and black pepper to taste
