Low Fat Mac and Cheese

"That actually does NOT taste low fat, true! Not the way I USED to do! No butter or oil too! Hope you will agree and do a review!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • COOK pasta and DRAIN; keep warm.
  • In same saucepan, ADD milk and flour and WHISK until smooth; heat to BOIL stirring all the time to make sure does not stick.
  • ADD mustard and black pepper.
  • Once at a boil, allow to simmer about 3 minutes til thickened slightly.
  • ADD cheese stirring until total melted.
  • ADD pasta back into saucepan; stir until well coated.
  • ENJOY!
  • NOTE: Was inspired by the internet to post this; I HOPE you don't give it a miss!
  • NOTE: Can top with tsp of parsley or 1 tsp chilli flakes when adding mustard and pepper; is all up to YOU! :).

Questions & Replies

Got a question? Share it with the community!


  1. This was quite good, although I didn't follow the recipe exactly. I used plain soy milk (which will make it creamier), 2 cups shredded cheese and added 2 Tbsp. low fat margarine.
  2. uummmm. Okay, i pretty much made it to the recipe and I didnt really like it...BUT i used whole wheat pasta and maybe that affected the taste. Overall, I pretty much wont be making again.
  3. It istn't creamy and smooth like higher-fat macaroni and cheese, but considering how lowfat it is, it's pretty darn good. I used lowfat cheddar and mozzarella cheeses. I used my immersion blender to blend the flour and milk together, since without butter, the two just don't combine well. I did add the parsley mentioned in step nine and some extra Dijon. Great if you're dieting and crave mac & cheese! Thanx for posting.
  4. All-in-all, it wasn't bad, but it definately wasn't great. I could certainly tell that it was low fat and kind of had a grainy texture. Perhaps my cheese didn't melt into the sauce properly. It was quick and easy to make, which is a plus. All things considered, I'll give it 4 stars.
  5. While this recipe does not result in Mac n cheese like "Grammaw" made, hers was not as heart friendly as this one. And, fairly low sodium, too. An easy recipe to use, simple ingredients, and a delicious side dish. Thanks so much, Mickey for posting this recipe for us "fat and Sodium" watchers.


<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
View Full Profile

Find More Recipes