Why You’ll Love this Creamy Macaroni and Cheese
If you’re looking for the ultimate comfort food that doesn’t weigh you down, this Creamy Macaroni and Cheese Casserole is about to become your new go-to recipe.
I’ve crafted this dish to be lighter than traditional mac and cheese while keeping all the creamy goodness you crave.
What makes it special? The combination of low-fat cheese and fat-free mayo creates that velvety texture without the guilt.
The sweet red peppers and pimientos add pops of color and flavor that elevate it beyond basic mac and cheese.
And that whole wheat cracker topping? Gets perfectly golden and crunchy in just 25 minutes.
What Ingredients are in Creamy Macaroni and Cheese?
To make this creamy macaroni and cheese casserole, you’ll need a mix of pantry staples and fresh ingredients that work together to create a lighter version of the classic comfort food.
The beauty of this recipe is how it maintains that rich, satisfying texture while cutting back on fat and calories. I always appreciate recipes that don’t sacrifice flavor when making healthier swaps, and this one definitely delivers on that promise.
- 8 ounces elbow macaroni, uncooked
- 10¾ ounces 98% fat-free cream of celery soup
- 1 cup fat-free mayonnaise
- 8 ounces low-fat cheddar cheese, shredded
- ½ medium sweet red pepper, chopped
- 6 ounces pimientos, chopped
- 4 ounces whole wheat crackers, crumbled
- Cooking spray
When shopping for these ingredients, look for a good quality low-fat cheddar that melts well—some reduced-fat cheeses don’t have the same melting properties as full-fat versions.
The whole wheat crackers provide a healthier alternative to traditional breadcrumbs while still giving you that satisfying crunch on top.
And don’t skip the pimientos and red pepper, which might seem like minor additions but actually add brightness and dimension to the flavor profile.
The combination of these colorful vegetables with the creamy base creates a more sophisticated mac and cheese that works for both family dinners and casual entertaining.
How to Make this Creamy Macaroni and Cheese
Making this lightened-up mac and cheese is surprisingly simple, and the results are absolutely worth the minimal effort. Start by preheating your oven to 400 degrees and coating a 9×10 baking dish with cooking spray—this prevents sticking and makes cleanup so much easier.
Boil 8 ounces of elbow macaroni in a large pot of water until just tender, which takes about 7 minutes. You want the pasta slightly firm since it’ll continue cooking in the oven, and nobody wants mushy macaroni, right?
Once the macaroni is drained, return it to the pot while it’s still warm. This is where the magic happens! Add the 10¾ ounces of 98% fat-free cream of celery soup and 1 cup of fat-free mayonnaise, which create that luscious, creamy base without all the calories of traditional mac and cheese.
Fold in 8 ounces of shredded low-fat cheddar cheese, ½ medium chopped sweet red pepper, and 6 ounces of chopped pimientos, stirring until everything is well combined. The cheese will start melting from the residual heat of the pasta, creating those irresistible cheesy strands we all love.
Transfer this colorful mixture to your prepared baking dish, sprinkle 4 ounces of crumbled whole wheat crackers evenly across the top, and pop it in the oven, uncovered, for 20-25 minutes until the top turns golden brown and crispy. The contrast between the crunchy topping and the creamy interior is what makes this casserole truly special.
Creamy Macaroni and Cheese Substitutions and Variations
While this classic recipe is delicious as written, the best part about homemade mac and cheese is how adaptable it can be.
I’ve swapped cream of celery soup for mushroom or chicken with fantastic results.
Not a fan of red peppers? Try broccoli florets or peas instead.
For a protein boost, stir in diced ham, crumbled bacon, or tuna.
The cheese is your playground, too.
Swap some of that cheddar for pepper jack when you’re feeling spicy, or mix in smoked gouda for depth.
Panko crumbs can replace wheat crackers for extra crunch.
Trust me, once you start customizing, you’ll never look back.
What to Serve with Creamy Macaroni and Cheese
When serving this creamy macaroni and cheese casserole, what could possibly make it better? I’ve found that a crisp green salad with vinaigrette cuts through the richness perfectly.
Roasted vegetables—broccoli, Brussels sprouts, or asparagus—add color and nutrition to your plate. For a heartier meal, grilled chicken or baked ham makes wonderful protein companions.
In my house, we love serving garlic bread on the side, perfect for sopping up any extra cheese sauce. A simple fruit salad provides a sweet counterbalance to the savory casserole.
Trust me, these pairings transform this comfort food into a complete, satisfying dinner.
Final Thoughts
This creamy macaroni and cheese casserole has become my go-to comfort food for good reason. The combination of tender pasta, creamy sauce, and crunchy topping creates the perfect texture trifecta that never disappoints.
I love how versatile it is—sometimes I add broccoli or ham when I’m feeling fancy. What makes this recipe special is its simplicity. In under 30 minutes of active cooking time, you’ve got a bubbling dish of cheesy goodness ready to share (or not, I won’t judge).
The leftovers heat up beautifully, too. Isn’t that what comfort food should be about? Simple, satisfying, and worth every bite.
Creamy Macaroni and Cheese Casserole
Ingredients
Equipment
Method
- Preheat oven to 400°F and coat a 9×10 baking dish with cooking spray.
- Cook elbow macaroni in a large pot of water until just tender, about 7 minutes. You want the pasta slightly firm as it will continue cooking in the oven.
- Drain the macaroni and return it to the pot while still warm.
- Add the cream of celery soup and fat-free mayonnaise to the warm pasta, stirring to combine.
- Fold in the shredded low-fat cheddar cheese, chopped sweet red pepper, and chopped pimientos until well mixed. The residual heat will help melt the cheese.
- Transfer the mixture to your prepared baking dish.
- Sprinkle the crumbled whole wheat crackers evenly over the top of the casserole.
- Bake uncovered for 20-25 minutes until the top is golden brown and crispy.
