Skinny Mac n’ Cheese
This Skinny Mac N’ Cheese is half the calories of your regular macaroni and cheese with all of the creaminess you want from SkinnyMom’s new cookbook Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family .
SKINNY MAC N’ CHEESE
I have spent the last week in New York City with my husband for his MBA program. Believe me when I say that we have left no stone unturned, no calorie untasted. If you follow me on Instagram you know that’s true. The sad thing is that I only posted about 1/10 of the things we’ve eaten. But it does make me feel a little better knowing how much we walked everywhere. We did 26,000 steps on Wednesday which is about 13.2 miles.
Before I left town I made this Skinny Mac N’ Cheese from her new cookbook Skinny Suppers:125 Lightened-Up, Healthier Meals for Your Family .
She has a ton of healthy recipes that your family will actually eat.
I’m usually skeptical when it comes to making classic comfort foods lighter but this one totally held its own. My kids said, “Can we have this every night for dinner?”
They ate it all! All of it. It’s only 156 calories per serving so you can feel good about that.
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
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
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain.
- Meanwhile, in a large bowl, combine the cheddar cheese soup, yogurt, sour cream, salt and pepper and stir to mix well. Fold in the mozzarella and 1/4 cup of the cheddar.
- Add the drained pasta to the cheese mixture and stir until the pasta is evenly coated. Transfer the pasta to the prepared baking dish. Top with the remaining 1/4 cup cheddar and the panko crumbs.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the cheese is melted and bubby, about 5 minutes longer. Serve warm. Serving size: 2/3 cup. Calories: 156 per serving
Notes
You mentioned the calories per serving, what is the serving size? Example: 1 cup
Serving size: 2/3 cup. Calories: 156 per serving
This is a great recipe. For any readers who are wondering if they can make substitute cauliflower for the pasta, to make this a lower-carb meal the answer is yes. I cut a head of cauliflower up in to florets and boiled them for 2 or 3 minutes, then drained and followed the rest of the recipe to a T. You’ll find that the casserole comes out with a bit more sauce at the end because the cauliflower will release a bit of water while cooking in the oven, but not to the extent that it affects the texture of the dish. Super delicious.
Thanks for the heads up and feedback. Glad you liked it.
How many smart points is this
Sorry I have no idea.
I just bought all the ingredients and scanned them into the WW app. It is a total of 46 points (on the blue plan). You will need to divide that by the total number of servings the entire dish makes. I am assuming it makes 12-15 servings since it’s a large tray which would make it 3-5 points per serving.
Just scooped it into the baking dish. At 2/3 cup, there are 10 servings. So, on the blue plan, one serving is 5 points.
thank you for doing up the ww points.
Best mac & cheese I have had and/or made. Two thumbs up ‼️
Awesome to hear that.
What’s is the amount of Carbs & sugar intake?
What is the carb and sugar content?