Skinny Mac and Cheese_3


Mac and cheese, the ultimate comfort food, right? I’m a total sucker for Velveeta, too. At our house, as a kid we used to have macaroni & cheese and hot dogs. Healthy. Unfortunately, comfort food equals an unsightly amount of calories. Calories we, quite frankly, can’t afford to be consuming. Not if we want to fit into our super cute, bought it a little-too-tight because I know I can lose weight before the event dress, for example. I can’t tell you how many of those I own.

Total sucker for comfort food. Yes, I’m the one in the Kenmore Fridge ad – the one who grazes. Regularly. That’s why I try to keep my fridge as snack-free as possible. But not all mac and cheese is bad for you. Honestly.

Adapted from The Nest

Skinny Mac and Cheese

Yield: 4 Servings


  • 1?½ cups Farfalle pasta (small bowties)
  • 1?½ cups Reduced Fat 1% Milk
  • 1 tablespoon Cornstarch
  • 1 teaspoon Mustard Powder
  • ¼ teaspoon black pepper
  • 1 (14.5 oZ) can Diced Tomatoes with green pepper and onion, drained
  • ¾ cup shredded reduced-fat cheddar cheese
  • ¾ cup shredded Monterey Jack cheese


  1. Cook the pasta according to the package directions.
  2. Drain, add a sprinkle of olive oil to keep from sticking and keep warm.
  3. In a medium saucepan, mix milk, cornstarch, mustard, and pepper and whisk until smooth.
  4. Cook on medium-high heat and stir often until the sauce thickens and bubbles.
  5. Stir in the drained tomatoes and cook on low for 2 minutes.
  6. Add the cheddar and Monterey Jack stir until melted.
  7. Add pasta and mix until coated.
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