Low-Fat Easy Macaroni and Cheese with Vegetables

Top Review by PaulaG

This is a nice lower fat version. I used frozen peas and carrots and shell pasta. The peas and carrots were added the last couple of minutes that the pasta was cooking. I did end up using additional non-fat milk and grated cheddar cheese. I think next time I might try the part-skim mozzarella. For additional protein a 6 oz can of drained tuna was added.

Ingredients Nutrition


  1. In large pot of boiling water, cook pasta until tender but firm.
  2. Meanwhile, steam or boil carrots for 4 minutes.
  3. Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain and return to pot.
  4. In small saucepan, heat milk over medium heat, until steaming.
  5. Whisk in cream cheese until smooth.
  6. Stir in basil.
  7. Add to pasta along with vegetables, cheeses and green onions.
  8. Toss to mix and season with salt and pepper to taste.

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