Light Southern Baked Mac & Cheese (Healthy Holiday Edition)

This baked macaroni and cheese is a leaner take on classic Southern comfort food. Tender pasta is baked in a creamy, cheesy sauce made with lighter ingredients, so you still get that golden, bubbly mac and cheese flavor without feeling weighed down.

- Classic baked mac and cheese flavor with a leaner ingredient list.

- Uses reduced-fat cheese and Greek yogurt for creaminess with more protein.

- Bakes up golden and bubbly—perfect for holidays or Sunday dinners.

- Kid-friendly, freezer-friendly, and easy to pair with any Quick Lean Kitchen main dish.

Serving Size: 6–8 servings

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: 45–50 minutes

Calories: ~280 per serving (estimate)

Ingredients

• 8 oz elbow macaroni (whole wheat or protein pasta optional)

• 1 cup reduced-fat shredded cheddar

• ½ cup part-skim mozzarella

• ½ cup plain Greek yogurt

• 1 cup low-fat milk

• 1 tbsp light butter

• 1 tbsp flour

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• 1 egg (optional — adds classic “Southern baked” texture)

• 1/4 cup shredded smoked Gouda cheese

Instructions

1. Preheat oven to 350°F. Spray an 8×8 baking dish with nonstick spray.

2. Cook macaroni until al dente; drain and set aside.

3. In a saucepan, melt butter over medium heat.

4. Whisk in flour and cook 30 seconds to form a light roux.

5. Slowly whisk in milk until smooth and slightly thickened.

6. Add the cheddar and mozzarella; stir until they are melted.

7. Remove from heat and stir in Greek yogurt and all seasonings.

8. (Optional) Whisk in the egg for a firmer, more traditional Southern baked texture.

9. Fold cooked macaroni into the sauce and mix well.

10. Pour into your baking dish and sprinkle a small handful of cheddar on top.

11. Bake 20–25 minutes, until golden around the edges and lightly crisp on top.

Tips, Variations & Storage

- Tip: Cook the pasta slightly under al dente so it doesn’t get too soft while baking.

- Variation: Use whole wheat or protein-enriched pasta to add more fiber and protein.

- Make it lighter: Keep the cheese layer modest and rely on Greek yogurt and milk for creaminess instead of heavy cream or large amounts of butter.

- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F, covered with foil, until warmed through.

Frequently Asked Questions

Can I make this baked mac and cheese ahead of time?

Yes. Assemble the dish up to a day in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature 15–20 minutes, then bake until hot and bubbly. You may need to add a few extra minutes of cook time.

Can I freeze leftovers?

You can freeze individual portions in airtight containers for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven until hot.

Calories

Approx. 280 calories per serving (½ cup serving)

Wine Pairing

• Chardonnay (creamy, perfect with cheese)

• Viognier (floral and balanced for holiday meals)