Whole-Wheat Macaroni and Cheese

Total Time
1 hr 3 min
15 min
48 min
We used non-fat cheeses and sour cream to slash calories and fat in this classic comfort food recipe. A touch of Dijon enhances the flavor.


cooking spray

1 spray(s)

uncooked whole wheat pasta

12 oz, elbow macaroni

low fat American cheese single(s)

4 oz, torn into small pieces

shredded fat-free Cheddar cheese

4 oz

fat free evaporated milk

¾ cup(s)

fat free sour cream

¾ cup(s)

Dijon mustard

1 Tbsp

ground nutmeg

tsp, or to taste

grated Parmesan cheese

2 tsp


  1. Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray.
  2. Cook macaroni according to package directions; drain and transfer to a large bowl. While macaroni is still hot, stir in American and cheddar cheeses; stir until cheese melts. Add milk, sour cream, mustard and nutmeg; mix well to combine.
  3. Transfer mixture to prepared baking dish and top with grated topping. Bake until top is golden, about 30 to 35 minutes. Yields about 1 1/2 cups per serving.

A happier, healthier you starts here