Fat Free Mac N Cheese Recipe: Velvety Sauce Without the Guilt

This mac n cheese delivers velvety comfort without compromise. I’ve perfected a sauce so smooth and rich, you won’t miss the fat.

Using simple ingredients and a foolproof method, this dish proves indulgence can be guilt-free. Ready in under 30 minutes.

Ingredients for Fat Free Mac N Cheese

Simple pantry staples create this velvety, guilt-free comfort classic in under thirty minutes.

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The cheese quality is non-negotiable for optimal texture. Sargento or Cabot offer excellent low-fat sharp cheddar and part-skim mozzarella that melt beautifully. Butternut squash puree (found at Trader Joe’s or canned at most supermarkets) provides the creamy base without dairy fat. Always shred cheese from blocks yourself—pre-shredded contains anti-caking agents that prevent smooth melting.

No butternut squash? Sweet potato puree at equal amounts works well. Substitute regular milk with unsweetened almond milk for fewer calories. The Dijon mustard can be replaced with regular yellow mustard at the same quantity, though the flavor will be milder. For extra richness without fat, stir in 2 tbsp nutritional yeast at the end.

Prepare the squash puree up to 3 days ahead. The cooked dish keeps 4-5 days refrigerated but thickens as it sits—stir in a splash of warm milk before reheating. Freezes beautifully for up to 3 months in airtight containers.

Step-by-Step Instructions for Fat Free Mac N Cheese

Achieve a velvety cheese sauce with these precise, professional techniques for optimal texture and flavor.

Step 1: Cook the Whole Wheat Elbow Macaroni

Bring a large pot of salted water to a rolling boil. Add the 12 oz Whole Wheat Elbow Macaroni and cook according to package directions until al dente, about 1 minute less than the recommended time. This ensures the pasta will finish cooking in the sauce without becoming mushy.

Drain the pasta in a colander, but do not rinse. The residual starch on the pasta helps the sauce cling better. Set aside while you prepare the cheese sauce, as the pasta will continue to cook slightly from the residual heat.

Step 2: Create a Velvety Roux Base

In a large saucepan over medium heat, whisk together the 2.5 cups Non-Fat Milk, 3 tbsp All-Purpose Flour, 1 tbsp Dijon Mustard, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, 0.5 tsp White Pepper, 0.25 tsp Nutmeg, and 0.25 tsp Turmeric.

Cook the mixture, whisking constantly, for 3-5 minutes until it thickens to the consistency of heavy cream. The turmeric adds a subtle golden hue, while the nutmeg provides warmth. Ensure the mixture doesn’t boil, as this can cause the flour to clump.

Step 3: Incorporate the Cheeses and Butternut Squash Puree

Reduce the heat to low and gradually stir in the 1 cup Butternut Squash Puree. This adds natural sweetness and creaminess without any fat. Whisk until fully combined and smooth.

Next, add the 2 cups Low-Fat Sharp Cheddar Cheese, 1 cup Low-Fat Mozzarella Cheese, and 0.5 cup Parmesan Cheese, a handful at a time, whisking until each addition is completely melted and the sauce is silky. The sharp cheddar provides tang, while the mozzarella ensures a gooey texture.

Step 4: Combine Pasta and Sauce

Add the cooked whole wheat elbow macaroni to the saucepan with the cheese sauce. Stir gently to coat every piece evenly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Let the mixture sit for 2-3 minutes off the heat to allow the flavors to meld. The pasta will absorb some of the sauce, so this resting period ensures every bite is rich and creamy. Taste and adjust seasoning if needed, though the cheeses and spices should provide a balanced flavor.

Essential Equipment for Perfect Results

Essential Saucepan

I swear by my 3-quart stainless steel saucepan from All-Clad. The heavy bottom prevents hot spots that could scorch your roux. A light-colored interior lets you monitor the sauce color as it thickens, which is crucial for avoiding lumps. 🔥

Whisk Selection

A balloon whisk with a 10-inch handle gives you the reach and control needed to keep the sauce moving constantly. I prefer OXO’s Good Grips—the non-slip handle stays comfortable even after 5 minutes of continuous whisking.

Cheese Grater

Freshly shredded cheese melts smoother than pre-shredded. A box grater with multiple sides works best—I use the medium holes for cheddar and mozzarella. The fine side is perfect for Parmesan. Pre-shredded contains anti-caking agents that create a grainy texture.

Pasta Pot

Use a 5-6 quart pot with a tight-fitting lid for cooking pasta. I love my Cuisinart Multi-Clad because it heats evenly and has clear measurement markings. The extra capacity prevents boil-overs when cooking 12 oz of pasta.

Wooden Spoon

A flat-edged wooden spoon helps scrape every last bit of sauce from the saucepan. I keep a 12-inch olive wood spoon just for cheese sauces. The flat edge also helps press down pasta to coat it evenly in the sauce.

Colander

Drain pasta properly with a 5-quart colander. I use a stainless steel one from RSVP that nests perfectly in my pasta pot. Never rinse pasta after draining—the starch helps the sauce cling beautifully. 💡

Frequently Asked Questions