Monday, April 28, 2014

Skinny Baked Italian Mac and Cheese

I don't know what it is about cold and rainy days that instantly make me want to cook up some delicious macaroni and cheese. Well, actually I do. Because macaroni and cheese is my ultimate guilty pleasure. Oooey gooey cheesy goodness. Who doesn't love that?! I did want to make mine creamy and decadent but in a diet friendly version. So I could indulge without feeling guilty. This Italian Mac and Cheese was the perfect recipe. Packed with flavor but without all the fat and calories that you would find in a traditional macaroni and cheese. It was a hit!

Skinny Baked Italian Mac and Cheese
Serves 8
Cal 356, Carbs 48.8, Fat 9.6, Fiber 5, Protein 17.8

1 16oz. box elbow macaroni (I used Ronzoni)
2 oz. reduced fat cream cheese
1 cup reduced fat milk (I like to use 2 percent in dishes like these)
2 cloves garlic, chopped
2 cups shredded 5 cheese Italian Blend
4 oz. turkey pepperoni, chopped
1 can petite diced tomatoes, drained
1/2 cup panko bread crumbs
1/2 cup grated parmesan cheese
1/2 tsp. oregano

Preheat the oven to 375 degrees. Cook pasta in a large pot of salted water, to al dente. Drain and set aside.

In a large sauce pan combine cream cheese and milk. Whisk until smooth. Add in the garlic and bring to a simmer stirring often until mixture is thickened.

Slowly add in the shredded cheese and whisk until smooth. Next toss in the pasta, oregano, diced tomatoes, and pepperoni. Stir to coat.

Pour the macaroni into a lightly greased baking dish and sprinkle the top with panko bread crumbs and parmesan cheese. 

Bake for 20 minutes until the top is golden brown. Enjoy!


  1. This looks so good and something my kiddos would love! Pinning!

  2. This pasta looks fantastic! Thank you for sharing with us at Simple Supper Tuesday.


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