LIGHT BAKED MACARONI AND CHEESE

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Light Baked Macaroni and Cheese image

This is a kid-friendly, adult-pleasing recipe for the traditional baked macaroni and cheese. It is a slightly lighter version using some light cheddar cheese, Velveeta and skim milk.

Provided by d1anechocolate

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups skim milk
2 tablespoons margarine
1/2 cup reduced-fat sharp cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup Velveeta reduced fat cheese product
1/4 cup breadcrumbs
1/4 cup parmesan cheese
8 ounces elbow macaroni, cooked 7 minutes & drained (about 1 3/4 cups)

Steps:

  • In medium saucepan, combine first 4 ingredients; stir in milk.
  • Add margarine; stirring constantly.
  • Bring to a boil over medium-high heat and boil 1 minute.
  • Remove from heat.
  • Stir in 1 cup shredded sharp cheese and 1/2 cup Velveeta.
  • Add elbows.
  • Pour into greased 2-quart casserole.
  • Sprinkle with rest of cheddar, grated parmesan and bread crumbs.
  • Bake uncovered in 375 degree oven for 25 minutes or until lightly browned.

Nutrition Facts : Calories 547.3, Fat 19.6, SaturatedFat 9.2, Cholesterol 41.2, Sodium 1148.9, Carbohydrate 63.4, Fiber 2.4, Sugar 1.8, Protein 27.9

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