Lighter Baked Macaroni and Cheese


  • 12 oz elbow macaroni, wheat or whole wheat
  • 2 tbsp butter
  • 1/4 cup flour
  • 1/4 cup minced onion
  • 2 cups skim milk
  • q cup chicken or vegetable broth
  • 8 oz reduced fat cheddar (shred yourself)
  • Salt and pepper
  • 4 cups baby spinach
  • 2 tbsp grated Parmesan
  • 1/4 cup seasoned whole wheat bread crumbs
  • olive oil spray


  • Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor non-stick spray.
  • Preheat oven to 375 degrees F.
  • In a large, heavy skillet, melt butter, add flour and cook over low heat stirring with a whisk.
  • Add onion and cook another 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.
  • Once it becomes thick, remove from heat, add cheese 1/4 cup at a time and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.
  • Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more oil on top.
  • Bake for 15-20 minutes, then broil for a few minutes to get breadcrumbs golden.

Source: Skinnytaste

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