This Skinny Mac N’ Cheese cuts the calories in half compared to traditional macaroni and cheese while still delivering the rich, creamy texture you crave. The recipe comes from SkinnyMom’s cookbook Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family.
SKINNY MAC N’ CHEESE
I recently spent a week in New York City with my husband while he attended his MBA program. We ate our way through the city and logged a lot of miles on foot—one day alone we walked about 13.2 miles. Before leaving town I made this Skinny Mac N’ Cheese from the Skinny Suppers cookbook, and it was a hit at home.
The cookbook is full of family-friendly, healthier recipes that still taste great.
I’m often doubtful that lighter versions of comfort foods can match the originals, but this one definitely does. My kids asked, “Can we have this every night for dinner?” They finished every serving, and at only 156 calories per serving you can enjoy it without guilt.
OTHER PASTA RECIPES
- One-Pot Sausage Broccoli Pasta
- Easy Baked Ziti
- One-Pan Chicken and Spinach Orzo
- Sausage and Spinach Pasta
- One-Pan Monterey Chicken Pasta
- Chicken Parmesan Pasta
- One-Pan Spinach Artichoke Pasta
- Pizza Pasta Salad
Skinny Mac n’ Cheese
Christy Denney
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Ingredients
- 1 (12 ounce) box elbow pasta
- 1 (10.5 ounce) can Campbell’s Healthy Request condensed cheddar cheese soup
- 1/2 cup plain Greek yogurt
- 2 tablespoons light sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded reduced-fat mozzarella cheese
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 cup panko bread crumbs
Instructions
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Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
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Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions, then drain.
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In a large bowl, whisk together the condensed cheddar soup, Greek yogurt, light sour cream, salt, and pepper until smooth. Fold in the shredded mozzarella and 1/4 cup of the shredded cheddar.
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Add the drained pasta to the cheese mixture and stir until the pasta is evenly coated. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup shredded cheddar over the top, then evenly distribute the panko breadcrumbs.
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Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is melted and bubbly. Serve warm. Serving size: 2/3 cup. Calories: 156 per serving.
Notes