Looking for a low-fat, delicious-tasting, macaroni and cheese? Well I've got the one for you. This skinny one uses fat-free milk, making it a lot more wholesome than your normal mac 'n cheese!

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
14
Yield:
1 9x13-inch pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

  • Mix water and powdered milk together in a bowl; set aside.

  • Melt butter over medium heat in a saucepan. Add milk mixture, flour, Worcestershire sauce, and salt. Stir until thick, 3 to 4 minutes. Stir in Cheddar cheese until melted, 2 to 3 minutes more. Pour sauce over cooked macaroni and pour mixture into a 9x13-inch baking pan.

  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts

338 calories; protein 13.4g; carbohydrates 33.6g; fat 16.5g; cholesterol 47.6mg; sodium 588.6mg. Full Nutrition
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