Low Calorie Macaroni Bake

This lighter macaroni bake swaps out the heavy cheese sauce for a roux made with skim milk and uses low-fat cottage cheese instead of cheddar or American. The result is still creamy and satisfying, but with a fraction of the fat you’d find in a traditional mac and cheese.

The sauce comes together the old-fashioned way: sauté onions in margarine, stir in flour, then add skim milk a little at a time until the sauce thickens. Dill weed and garlic powder give it a savory herb flavor that cottage cheese pairs with naturally. The cottage cheese melts into the hot sauce, creating a tangy, protein-rich base that coats the macaroni well.

Breadcrumbs and a dusting of paprika on top give you that golden, crunchy crust that makes a baked macaroni worth doing. The 45-minute bake time lets the sauce bubble around the edges and the top get properly crisp.

Chef Tips

• Add the skim milk gradually and whisk between additions. Skim milk is thinner than whole and the roux needs time to absorb each splash without going lumpy.
• Blend the cottage cheese in a food processor before adding if you don’t want visible curds. Some people like the texture, others prefer it smooth.
• Use already-cooked macaroni that’s slightly underdone. It absorbs sauce during the long bake and softens the rest of the way in the oven.
• Don’t skip the paprika on top. It adds color and a subtle smokiness to the breadcrumb crust.

Variations

• Add vegetables: Stir in steamed broccoli florets or thawed frozen spinach for extra nutrition and color.
• Sharp cheese boost: Add a small amount of grated sharp cheddar to the sauce for more traditional cheese flavor while keeping it relatively light.