MacAroni Bake, Low Cal

This lighter mac and cheese swaps the usual cheddar for low-fat cottage cheese, and whole milk for skim. The result is still creamy and satisfying but with a fraction of the fat of a traditional bake.

The white sauce starts like any bechamel: onions sauteed in margarine, flour stirred in, then skim milk added gradually until thick. Where it gets interesting is the seasoning. Dill, parsley, and garlic powder give this a fresh, herby flavor that’s more sophisticated than plain cheesy macaroni. The cottage cheese melts into the sauce and adds protein and tang without the heaviness of full-fat cheese.

Bread crumbs and a pinch of paprika on top give you that golden, crispy crust after 45 minutes in the oven. Without it, the dish looks pale and tastes one-note. That textural contrast between crunchy top and creamy interior is what makes this worth baking rather than just serving stovetop.

Kitchen Tips

• Add the skim milk slowly to the roux, stirring constantly; skim milk curdles more easily than whole if added too fast
• Stir the cottage cheese in while the sauce is hot so it melts smoothly into the mixture
• Use small-curd cottage cheese for a smoother texture; large curds leave visible lumps
• Don’t overcook the macaroni before baking; it absorbs liquid and cooks further in the oven

Variations

• Broccoli mac: Fold in 1 cup of steamed broccoli florets with the macaroni
• Sharp cheddar boost: Add ¼ cup of shredded sharp cheddar to the sauce if you want more pronounced cheese flavor while still keeping it lighter
• Whole wheat: Use whole wheat elbow macaroni for extra fiber