We kept the cottage cheese and sour cream that make this macaroni and cheese recipe unique, but used lower-fat versions of each. The healthier version also uses whole grain macaroni and whole wheat breadcrumbs.
Healthier Chuck's Favorite Mac And Cheese Ingredients
8 ounces whole wheat elbow macaroni
1 (8 ounce) package shredded reduced-fat Cheddar cheese
12 ounces low-fat cottage cheese
1 (8 ounce) container light sour cream
cup grated Parmesan cheese
salt and ground black pepper to taste
1 cup whole wheat bread crumbs
2 tablespoons butter, melted
How to Make Healthier Chuck's Favorite Mac And Cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
Bake until top is golden in the preheated oven, 30 to 35 minutes.
Healthier Chuck's Favorite Mac And Cheese Nutritions
Calories: 379.5 calories
Carbohydrate: 45.9 g
Cholesterol: 32.2 mg
Fat: 9.9 g
Fiber: 4.5 g
Protein: 28.5 g
SaturatedFat: 5.6 g
ServingSize:
Sodium: 741.8 mg
Sugar: 4.4 g
TransFat:
UnsaturatedFat:
Healthier Chuck's Favorite Mac And Cheese Reviews
This totally satisfied our craving for mac and cheese I sprinkled in a few drops of liquid smoke and shook in some powdered mustard, omitted the butter and used less crumbs. Next time Ill toss the cheese mix into the food processor for a more uniform look (no need to see chunks of cottage cheese in the final product) Thanks Chuck, this ones a keeper
My husband and I enjoyed this mac & cheese version. I used greek yogurt instead of sour cream. I would suggest to use 1/2 cup of bread crumbs it seemed to be too much topping. We plan on making this again.
My husband and 5 yr old loved this. I used 12 oz of Ronzoni Smart Taste elbow pasta and regular Daisy sour cream. I also only used 1/4 cup of bread crumbs and sprayed the top with Pam Butter spray to omit the butter. I used the recipe builder on myfitnesspal.com and it was 485 calories/serving for 6 servings. Served with a side salad and it was awesome Thanks for the recipe
I was a bit skeptical when I saw the ingredients, but I wanted a healthier version of a family favorite. Not only is this recipe a healthier version of traditional mac and cheese, its delicious The second time I tried it I omitted the topping, reducing the calories and fat/cholesterol content even further. It wasnt missed. I also added a little bit of skim milk to make the sauce even creamier.
All 4 of us liked this This includes 2 teenage girls and my husband. All of us liking something doesnt happen often, so thanks for submitting it. Generally, anything called "Healthier" doesnt go over well. BUT I have been trying to get away from red meat and striving for meatless and tried this. Used regular pasta and breadcrumbs, no wheat variations. Regular cheddar cheese, no lowfat available. Definitely worth a try, if youre on the fence. Will be making this regularly.
I have now made this 3 times with many comments - all positive. I even gave some to a friend but didnt tell him what was in it because he doesnt like cottage cheese or sour cream. He loved the mac&cheese, then I told him the contents. He would like more I made exactly as directed.
This is an amazing treat. Sadly I needed a warm dish on this 45 degree May day to make it more palatable. It didnt taste low-fat at all Only change was used chickpea pasta vs wheat. YUMMY.
I love mac and cheese but I dont make it very often because its so high in fat and cholesterol. Both my husband and I really enjoy this recipe and Ive made it several times now, always great. The yogurt and cottage cheese gives it the right texture, just pulse the cottage cheese a little longer so the lumps arent distracting. Thank you so much for a healthy mac n cheese
Great mac and cheese with real cheese and less fat. I didnt put bread crumbs on mine or use any butter to cut the calories and fat. I also used plain greek yogurt and not sour cream. It came out good but a little dry. Will add some milk to it next time to see if I can make it a little more creamy.
Used Barilla plus (I cant digest wheat pasta) but followed the recipe exactly else as written. Had a bite before baking and thought egh and was a little worried but was able to adjust for seasonings then. After baking and taking the first bite, the husband and I groaned - its so cheesy and good. After gobbling down his portion, the husband said This mac and cheese is RIDICULOUS. Perfect accompaniment (and so easy to make) for ribs or burgers with a salad. No one cheese stands out, and the hubby was even a little skeptical Hmm, cottage cheese, huh? but it all worked out. I thought it was a little dry, not sure what Id do to make it a little saucier - maybe milk like others have said? I agree with the others - the topping is good but not needed.
This recipe was delicious I made a few changes. I doubled the macaroni. I took the advice from the other reviewers and blended the cottage cheese in a blender. I added 1 teaspoon salt, 1 teaspoon dry mustard, 1/4 teaspoon ground black pepper, 1/4 teaspoon Worcestershire. I reduced the bread crumbs to 1/2 cup and used Panko bread crumbs, and added only 1 Tablespoon of butter to them. Baked for 35 minutes in an 8 by 11 pan. And since I doubled the macaroni theres about half the fat per serving Thanks for sharing
Definitely too much bread crumbs. The whole dish was just to dry tasting.
Put all sauce ingredients in food processor. Added some onion and garlic powder and 1/2 tsp. worcestershire. Topped w/panko sprayed w/PAM. For last few minutes put under broiler.
Great recipe it was easy to make. It was so good that my wife wrote it down in her recipe book
Made this recipe today... I tripled the ingredients (to freeze for future meals) and it filled a 9 x 13 dish with enough left over for one small loaf pan... I cant see it (as is) filling a 9 x 13... unless I did something wrong...? The flavour is good... but I do not like seeing the cottage cheese "chunks"... I should have processed them first... due to those two concerns, I give this a 3 star....
Tastes pretty good, doesnt look so good. Will put the cottage cheese and Greek yogurt (I substituted for sour cream) in the blender first.
Everyone loved the dish-I put the French Fried onions rings on top I added 1 lb of hamburger with 2 onions and 2 tsp of garlic
This was delish and got great reviews from my guests. I prefer to shred my own cheddar ( do it....flavor is much better) and i added 1/2 cup a milk like the original recipe. i used crushed whole wheat ritz crackers. The only reason I am not giving it 5 stars is because the cottage cheese gives it a weird consistency.
Sometimes you just need Mac and Cheese, and this reduces the guilt. I dont bother with the bread crumbs. Love this recipe
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