Less Fat Homemade Baked Mac and Cheese

mac singleIf you look up recipes for homemade baked mac and cheese, they contain 800-1000 calories per serving. Wow! No thank you. I mean, if you want homemade baked mac and cheese that is more like a mac and cheese casserole, then that many calories is expected because the pasta is literally swimming in cheese. But if you are perfectly okay with making some baked mac and cheese that is simply coated in cheese like Annie’s Macaroni and Cheese, then try this slimmed down version. I’m not advocating this as a healthy dish by any means, but if you are simply craving some delicious homemade baked mac and cheese this is a good alternative.
Makes 6 servings.


Preheat oven to 375 F and grease a 13×9 backing dish. Cook 16oz pasta according to package directions. When pasta is finished cooking, drain and return back to pot but remove from heat. Stir occasionally to prevent pasta from sticking together. While the pasta is boiling, go ahead an melt 3 Tbsp butter (or butter substitute of choice) in a small sauce pan on medium heat. Whisk in 1/4 cup flour and 1 tsp each: ground black pepper, (smoked) paprika, and (smoked) sea salt. Whisk in 2 cups milk (I used Silk Almond milk, original flavor and my picky husband had no idea)! Bring to a boil for 2 minutes, stirring constantly, then turn heat to low. Gradually whisk in 3-4 ounces shredded Gruyere cheese and 6 ounces sharp Cheddar. Stir/simmer for 10 minutes to thicken. Meanwhile, chop vegetables: I used 5 crimini mushrooms, 1/2 cup grape tomatoes, as well as some torn basil leaves. Once sauce has thickened for 10 minutes, stir in 1/2 tsp white truffle oil then pour the sauce on top of the pasta. Combine thoroughly then mix in the veggies/basil. Pour mac and cheese into the greased baking dish and top with shredded cheddar cheese, bread crumbs, and a few fresh rosemary sprigs. Bake for 20 minutes and sprinkle with some more paprika and pepper when done for the finishing touch. We also added a couple chopped dried black mission figs which went incredibly well with the flavor combo :)

mac pan

      Nutrition break down per serving:

Emma’s recipe:
Screen Shot 2014-01-21 at 2.37.59 PMCompared to a normal recipe:
Screen Shot 2014-01-21 at 2.37.22 PM


2 Responses to Less Fat Homemade Baked Mac and Cheese

  1. Andy Keener says:

    How well did the Almond Milk work out during the sauce making part? I haven’t used any in recipes because I wasn’t sure if it would react to the heat differently by not thickening up properly or something like that.

Say something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: