Lighter Baked Macaroni and Cheese Recipe

Lighter Baked Macaroni and Cheese Recipe

How To Make Lighter Baked Macaroni and Cheese

Achieve a lighter take on the baked macaroni and cheese with this recipe. It turns out perfectly every time. Few simple tricks revealed. It’s so easy!

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 12ozelbow macaroni,wheat or whole wheat
  • 2tbspbutter
  • ¼cupflour
  • ¼cuponion,minced
  • 2cupsskim milk
  • 1cupchicken or vegetable broth
  • 8ozreduced fat cheddar,for best results shred yourself
  • salt and pepper
  • 4cupsbaby spinach
  • 2tbspparmesan,grated
  • ¼cupseasoned whole wheat bread crumbs
  • olive oil spray


  1. Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam.

  2. Preheat oven to 375 degrees F.

  3. In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.

  4. Add onion and cook for about 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.

  5. Once it becomes thick, remove from heat, add cheese ¼ cup at a time and mix well until cheese is melted. Adjust salt and pepper to taste then add cooked macaroni and baby spinach.

  6. Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more oil on top.

  7. Bake for about 15 to 20 minutes, then broil for a few minutes to get the breadcrumbs golden.


  • Calories: 373.71kcal
  • Fat: 14.79g
  • Saturated Fat: 6.65g
  • Trans Fat: 0.32g
  • Monounsaturated Fat: 5.86g
  • Polyunsaturated Fat: 1.19g
  • Carbohydrates: 42.44g
  • Fiber: 1.97g
  • Sugar: 4.70g
  • Protein: 17.38g
  • Cholesterol: 31.99mg
  • Sodium: 440.03mg
  • Calcium: 395.62mg
  • Potassium: 273.17mg
  • Iron: 1.07mg
  • Vitamin A: 179.38µg
  • Vitamin C: 2.47mg
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