Let me say right off the bat that technically, this dish isn’t Macaroni and Cheese. It’s Rigatoni and Cheese … but who’s going to search for “Rigatoni and Cheese” on the internet? So I took the liberty of giving this recipe a more common name. I’m sharing this Light Macaroni and Cheese recipe as part of the first ever Taste of the Seasons progressive dinner! Visit my friends at the end of this post for the rest of the seasonal online meal! You’ll find lots of tempting and scrumptious dishes!
Normally I think of mac and cheese as cold weather comfort food, but this version is lighter with less fat. So when you’re craving good ole mac and cheese in spring and summer … this is the recipe you want!
Serve it with a side of green vegetables like broccoli, brussel sprouts, or asparagus.
The recipe is a slight variation of the Rigatoni with Three Cheeses recipe from Weight Watchers Simply the Best Italian cookbook. Each serving is 253 calories with 6 grams of fat and 15 grams of protein.
Light Macaroni and Cheese
3 c. rigatoni
1/2 c. fat-free milk
1/3 c. shredded skim milk mozzarella cheese
1/4 c. grated fontina cheese
2 T. minced flat leaf parsley
1 T. fresh thyme leaves
1/4 t. ground white pepper
2 T. Parmesan grated cheese
1/4 c. Panko crumbs
Preheat oven to 425 degrees farenheit. Spray 1-quart baking dish with non-stick spray. Cook rigatoni according to package directions. Drain and return to pot. Stir in milk, mozzarella, fontina, parsley, thyme, and pepper. Spoon into the baking dish and sprinkle with the Parmesan and Panko crumbs. Bake until golden, about 15-18 minutes. Let stand 5 minutes before serving.
See what else is on our Taste of the Seasons Progressive Dinner at the blogs below!