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Baked Macaroni and Cheese

Delicious and comforting, this recipe uses reduced fat cream cheese and low fat milk for a lighter version of classic baked macaroni and cheese.
Prep Time30 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Servings: 4
Author: Zucchini Sisters


  • 2 cups uncooked elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground mustard
  • 1/2 tsp Worcestershire sauce
  • 2 cups 1% or skim milk
  • 1 cup shredded cheddar cheese
  • 4 oz reduced fat (Neufachel) cream cheese
  • 1/3 cup Italian bread crumbs


  • Preheat oven to 350.
  • Boil salted water and cook macaroni.
  • While macaroni is cooking, melt butter in a dutch oven over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly until mixture is smooth and bubbly.
    Remove from heat. Stir in milk.
    Heat to boiling, stirring constantly. Boil and stir for one minute
    Remove from heat and stir in cheeses. Continue to stir until the cheeses are melted.
  • Drain macaroni, and pour into an ungreased 2-quart casserole dish.
    Pour cheese sauce over the pasta and stir to combine.
    Sprinkle bread crumbs on top.
  • Bake uncovered for 25 minutes.