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Creamy Macaroni ‘n’ Cheese

"I prepare this cheesy recipe when I'm craving 'comfort food' but trying to eat a little lighter," advises Dawn Royer of Albany, Oregon. "The hint of mustard adds zip to this creamy side dish—and it makes a pleasing meatless entree, too."
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings


  • 1/3 cup finely chopped onion
  • 3-1/2 cups cooked elbow macaroni
  • 1-3/4 cups shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 cup fat-free evaporated milk
  • 1-3/4 cups 2% cottage cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside.
  • In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture.
  • Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.
Nutrition Facts
2/3 cup: 229 calories, 6g fat (4g saturated fat), 19mg cholesterol, 491mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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Average Rating:
  • dilbert098
    Sep 17, 2017


  • Bahiya
    Sep 22, 2015

    My whole family loved this recipe, even my super picky son. Doesn't taste low fat. Out of habit I used ground mustard as I do for a regular cheese sauce and that worked well. Very creamy. Loved the trick with the cottage cheese and the blender and will keep that in mind for other recipes. This is a keeper and you know I didn't expect it.

  • AshleyE
    Jun 20, 2013

    No comment left

  • chelsiremus
    Jan 23, 2013

    No comment left

  • duffyalvin
    Dec 24, 2012

    No comment left

  • shiny0torchic
    Nov 10, 2012

    I didn't include the onions when I made this recipe, but it was still really good. I've never had a macaroni and cheese like this one before, but this will probably be what I think of the next time I start craving macaroni and cheese. This is definitely going into my recipe book.

  • ConnieK
    Jul 6, 2012

    I've been making my own "higher fat/cal" mac 'n' cheese for 30+ years so it was hard to find a lower fat/cal recipe that was comparable. This one does the trick. I do have to admit that I still m iss my higher fat/cal version but will continue to use this one since I really want to cut back on my fat/cal intake.

  • mjlouk
    Jun 21, 2012

    This was good but my daughter wouldn't even try it even though she loves mac and cheese. But everyone else liked it!

  • vbange
    Feb 25, 2012

    I just had this with my family. Wow! Doesn't taste low fat at all! I made it as written, using 6 oz (1 1/2 cups) dry elbows and it came out delicious! I paired it with pecan crusted chicken also on TOH and canned corn for a truely wonderful comfort food family dinner. Not one complaint! Thanks for a great recipe!

  • amyanne65
    Jan 19, 2012

    I share this with my friends,yummmmm