Photo of Whole-wheat macaroni and cheese by WW

Whole-wheat macaroni and cheese

Total Time
1 hr 3 min
15 min
48 min
Mac and cheese is definitely always a good choice. Especially when it's this delicious—and is a better-for-you version. We used non-fat cheeses (American and Cheddar) and sour cream to slash calories and fat in this fun twist on a classic comfort food recipe. Plus, the whole wheat pasta is packed with tons of nutrients and a touch of Dijon mustard enhances the flavor. After you've thoroughly mixed the ingredients, top with grated Parmesan cheese for a crunchy topping. Leave the baking dish in the oven for 30-35 minutes, and then get ready to dig into a cozy meal you'll want to revisit.


Cooking spray

1 spray(s)

Uncooked whole wheat pasta

12 oz, elbow macaroni

Low fat American cheese

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.