Baked Skinny Mac & Cheese with Shirataki Noodles

Labor Day is the unofficial end of summer and depending on where you live you may be starting to feel the chillier temperatures already. While most of us are sad to say goodbye to long days filled with steamy temps and an abundance of sunshine, the upside is that we can start welcoming back some of our favorite cold weather dishes like soups, stews, and macaroni and cheese.

For this month’s featured recipe we chose our Baked Skinny Mac & Cheese because it satisfies a hankering for one of America’s favorite foods while still keeping it light enough for anyone who is counting their calories or watching their weight. Using shirataki noodles instead of traditional, carb-heavy pasta and low fat milk instead of whole fat milk or cream, our healthy macaroni and cheese recipe is just as tasty as any full-fat version but has only a fraction of the calories, fat, and carbohydrates.

Incredibly easy, our baked macaroni and cheese recipe takes just minutes to make and is perfect as an entrée or side dish!

Baked Skinny Mac & Cheese
  • 2 – 8 oz. packages Skinny Noodles Macaroni
  • 1 c low fat milk
  • 3 Tbsp. flour
  • 1 c shredded sharp cheddar cheese
  • 2 Tbsp. Parmesan cheese
  • Salt and pepper to taste
  • 2 Tbsp. breadcrumbs (optional)
  • Dash of paprika (optional)

Rinse Skinny Noodles Macaroni and drain well. Blot with paper towels. In a microwave-safe bowl, heat macaroni on high for 2 minutes. Drain additional liquid and set aside. In a medium sauce pan, heat milk and flour on low heat, stirring until mixture becomes thick. Add cheeses and continue to stir until melted and blended. Add salt and pepper to cheese mixture. Add macaroni to sauce pan and coat with cheese sauce. Transfer mixture to a casserole dish. Sprinkle with breadcrumbs and a dash of paprika if desired. Bake in a pre-heated 400° oven for 30 minutes. Sprinkle with additional Parmesan cheese if desired. Serve hot.
Makes 4 servings (or 8 side servings)

Per Serving (without optional ingredients): 218 calories, 12g fat, 15g carbohydrates, 3g fiber, 12g protein, 40mg cholesterol
Weight Watcher Points+: 6

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  1. By adding flour and breadcrumbs to your recipe, you've defeated the whole purpose for using shirataki noodles.

    1. Thanks for the comments, Dragonfly Garden! While it's true that diabetics might be unable to add the optional breadcrumbs, those who are trying to lose weight may be willing to splurge on a few extra calories. Even with the flour, the recipe cuts more than 200 calories and 40 grams of carbs by using Skinny Nooddles Macaroni instead of regular pasta -- making it a much more diabetic-friendly option. For those who are gluten-free, you might want to try all purpose GF baking flour from Bob's Red Mill as a flour alternative.

    2. For the sauce.... heavy cream, cheddar cheese, salt and pepper. For the topping.... crushed pork rinds. Simple and zero carb oooy goooy delicious mac & cheese

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  3. can this be reheated? Tried to make a different recipe and next day when reheated the Heavy whipping cream separated and was gross. That recipe didn't bake the mac and cheese though and I am hoping this may be a different outcome since I am trying to meal plan and have pre-made lunches.
    Thank you for any input/help.