A delicious and healthier take on classic mac and cheese, perfect for a comforting meal.
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 baking dish with cooking spray.
Ensure the oven is fully preheated before baking for even cooking.
Cook the elbow macaroni in a large pot of boiling salted water until al dente, according to package instructions. Drain and return to the pot.
Do not overcook the pasta as it will continue to cook in the oven.
Add the skim milk, reduced-fat cheese product, and half of the shredded cheddar cheese to the warm pasta. Stir until the cheeses are melted and the mixture is creamy.
If the cheese doesn't melt completely, place the pot over low heat while stirring.
Season the mixture with salt and ground black pepper to taste, then transfer it to the prepared baking dish.
Taste the mixture before adding salt to ensure it's not overly salty.
Bake in the preheated oven for 15 minutes. Sprinkle the remaining cheddar cheese on top and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
For a crispier top, broil for the last 2 minutes of baking.
Let the dish cool slightly before serving. Enjoy your creamy lightened-up macaroni and cheese!
Allowing the dish to cool helps the flavors meld together.
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