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For when you just HAVE to have some macaroni and cheese when watching your waistline, this lower calorie chicken mac and cheese casserole will satisfy that craving!

Lower Calorie Chicken Mac and Cheese Casserole

  • Author: Erin Browne
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 8 servings 1x


  • 2.5 cups uncooked whole wheat macaroni
  • 3 cups almond milk
  • 2 TBS cornstarch
  • 2 TBS cold water
  • 1 tsp paprika
  • 1 tsp seasoned salt
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 1/4 cups shredded fat free cheddar cheese
  • 3/4 cup part-skim shredded mozzarella
  • 2 cups cooked chicken, shredded
  • 1/4 cup bread crumbs
  • 1/4 cup Parmesan cheese


  1. Cook macaroni according to package directions. Drain and set aside.
  2. Preheat oven to 375F and lightly spray a 9x13 baking dish with cooking spray. Set aside.
  3. In a small bowl, stir together cornstarch and cold water until completely combined with no lumps. Set aside.
  4. In a large saucepan, bring almond milk to a low boil and then add the cornstarch mixture, whisking briskly until combined. Continue to stir occasionally until mixture begins to thicken and then lower heat.
  5. Add paprika, seasoned salt, garlic powder, pepper, and both cheeses. Stir until the cheese melts and mixture is creamy. Taste and adjust seasonings as desired.
  6. Add the cooked chicken and pasta to the cheese sauce and mix together, then transfer to the 9x13 baking pan. Sprinkle the top with bread crumbs and Parmesan.
  7. Cover with aluminum foil and bake on center rack for 30 minutes. Remove the foil and bake for an additional 5 minutes.


  • Serving Size: 1/8 of pan
  • Calories: 330
  • Sugar: 3
  • Sodium: 590
  • Fat: 7
  • Carbohydrates: 33
  • Protein: 34
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