Southeast Dairy Association - macaroni and cheese


Light Cheddar and Macaroni

Reduce the fat but keep the flavor of your favorite macaroni and cheese by using low-fat milk and light Cheddar cheese. You can assemble this dish a day ahead and refrigerate until you are ready to bake.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8


  • 3/4 pound elbow macaroni, cooked
  • 3 teaspoons unsalted butter, divided
  • 2 cups panko breadcrumbs
  • salt and pepper to taste
  • 1/2 cup shredded Cabot 50% Light Cheddar
  • 3 tablesoons all-purpose flour
  • 2 3/4 cups low-fat milk
  • 1 cup shredded Cabot 50% Light Cheddar
  • 1 cup shredded Cabot 50% Light Jalapeño Cheddar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chicken stock


  • Preheat oven to 400˚ and butter a 3-quart shallow baking dish.
  • Melt butter in a saute pan and add panko breadcrumbs. Season with salt and pepper. Keep stirring over medium heat until golden brown. Let cool and add 1/2 cup of Cheddar until combined.
  • In a large saucepan, melt butter over low to medium heat and stir in flour, stirring for 3 minutes. Whisk in milk. Bring sauce to a boil, whisking constantly, and simmer.
  • Whisk occasionally for 3 minutes. Stir in remaining Cheddar, mustard, thyme, salt and pepper. Remove pan from heat.
  • In a large bowl, stir together macaroni, chicken stock and sauce. Transfer mixture to prepared baking dish.
  • Sprinkle breadcrumbs and cheese mixture evenly over macaroni and bake for 20 to 25 minutes, or until golden and bubbling.


Source of recipe: Chef Jon Ashton on behalf of Cabot Creamery
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