Lighter Style Mac and Cheese

Who doesn’t love Mac and Cheese? It’s the ultimate comfort food and for me, is reminiscent of childhood. The problem? Not that good for ya! To solve, I make a Lighter Style Mac and Cheese recipe (adapted from here) which is just as tasty, but without the side of guilt!


Cast of Characters:

  • 8 oz elbows pasta
  • 1 chicken breast, cubed
  • 1 (15 oz) can diced tomatoes
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 1 1/2 cups fat free milk
  • 1/3 cup condensed 98% fat-free cream of chicken soup
  • 3/4 cup + 1/2 cup shredded part skim cheddar cheese
  • 1/2 tsp garlic powder
  • 1/4 teaspoon saltIMG_4282

To begin, preheat your oven to 350. Cook your pasta according to package directions. Drain.


Heat your olive oil in a large pan. Add the flour and whisk to mix for about 2 minutes.


Add the milk and soup, stirring with a whisk.


Allow to come to a boil. Cook for 2 minutes or until thick. Remove from heat and allow to cool for about 4 minutes.

Add 3/4 cup of shredded cheese, garlic powder, and salt.


Stir until cheese melts.


Add the pasta, diced tomatoes, and chicken.


Stir to combine.


Spray a baking dish with cooking spray and transfer from pan to cooking dish. Sprinkle with the remaining 1/2 cup of cheese.


Bake in the oven for 30 minutes.



What is a comfort food that you’ve “healthified”?


2 thoughts on “Lighter Style Mac and Cheese

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