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Low-fat, kid-friendly mac and cheese

Winter, spring, summer or fall, kids love macaroni and cheese.

Here’s a light, low-fat version that, when paired with a fresh salad, is perfect any time of year. And its secret ingredient — nutmeg — will make it a hit with the whole family!

Kid-friendly, low-fat macaroni and cheese

Makes eight servings.

2 cups (16 ounces) uncooked elbow macaroni (or whole wheat pasta)
3 tablespoons all-purpose flour
2 cups skim milk
1 tablespoon light butter (stick or tub)
8 ounces reduced-fat shredded cheese
3 ounces Velveeta Light cheese, cut into thin strips
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 tablespoons seasoned breadcrumbs
Preheat oven to 400 degree F.

Boil macaroni until tender but firm.

While pasta cooks, in a small bowl whisk together flour and ½ cup milk.

In a large sauce pan, pour remaining 1 ½ cups milk and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring until thick. Reduce heat slightly and add butter, cheeses, nutmeg and pepper. Cook until smooth, about 5 minutes.

Drain macaroni well, then combine with cheese mixture, stirring thoroughly.

Pour into a 13” x 9” baking dish. Sprinkle breadcrumbs lightly and evenly on top and bake 30 to 35 minutes.

Serve immediately. 

Nutrition information: 145 calories per ½ cup serving

About Sheryll Clarke

Sheryll Clarke is a Ascension Medical Group registered dietitian who specializes in helping kids and adults control their weight and manage health conditions through healthy food choices. When she's not enjoying the great outdoors, she loves collecting healthy recipes. She received her master’s degree in Foods and Nutrition from Kansas State University.