Skinny Alfredo Macaroni and Cheese

This is a fabulously rich, mac and cheese. Using a store-bought container of light Alfredo sauce not only makes this come together really quickly, it transforms ordinary mac and cheese into extraordinary! To keep it skinny and still taste cheesy, I’ve added a combination of fat-free ricotta cheese and a small amount of flavorful Parmesan cheese. The ricotta melts into this dreamy dish. Each serving has 263 calories and 7 grams of fat.  
Skinny Alfredo Macaroni and Cheese
What to Serve With This Recipe
Serve with a salad and you’re set. Try my Super Low Calorie Caesar Salad on a Stick.

Helpful Tips About this Recipe

Makes 6 servings  (1 cup each)

Healthy Benefits
I love the fiber-rich whole grain pasta available in the supermarket today. Barilla Whole Grain Elbows contains 6 grams of fiber for a 2 ounce serving!

Shopping Tips
I used Classico Light Alfredo Sauce for this recipe. It’s shelf stable and found in the pasta sauce aisle. There are other brands available, if you can’t find this one.
There are several brands of whole grain or whole wheat small pasta that will work for this recipe. I used Barilla Whole Grain Elbows pasta. It looks like a macaroni shell. You could also use a whole grain or whole wheat penne or rigatoni pasta, if desired.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 cup serving
263 calories, 7g fat, 3g sat. fat, 36mg chol,13g prot, 39g carbs, 5g fiber, 497mg sodium, 6g sugar


Skinny Alfredo Macaroni and Cheese

Skinny Alfredo Macaroni and Cheese

5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6
Calories 263 kcal


  • 2⅓ cups (dry, uncooked) Whole Grain Elbows pasta or penne, see shopping tips
  • 1 tablespoon reduced-fat butter or Smart Balance Light
  • 1 teaspoon fresh garlic, minced
  • 1 (15 oz) jar Classico Light Alfredo Sauce, see shopping tips
  • 1 cup fat-free ricotta cheese
  • ½ cup fat-free milk
  • A little black pepper, to taste
  • ¼  cup Parmesan cheese, grated
  • Scallions or fresh chives, minced for garnish, optional


  • Cook pasta al dente (for about 6-7 minutes so it will not be overcooked). No need to add salt to water. Drain and rinse in cold water. Drain again.
  • In a large pan, melt the butter. Add garlic and cook for 1 minute. Over medium heat, add in the Alfredo sauce, ricotta cheese, and milk. Mix until well blended. Stir in cooked pasta. Add a little pepper, if desired. Heat for a few minutes until hot. Stir in Parmesan cheese and mix well.
  • Spoon 1 cup serving into each bowl. Top with little scallions or chives, if desired.
  • Leftovers freeze great.


Serving: 1cupCalories: 263kcalCarbohydrates: 39gProtein: 13gFat: 7gSaturated Fat: 3gCholesterol: 36mgSodium: 497mgFiber: 5gSugar: 6gBlue Smart Points: 8Green Smart Points: 8Plus Points: 7
Tried this recipe?Let me know how it was!


  1. Hi Nancy – This recipe really appeals to me but I live alone. You usually say if a recipe can be frozen and I’m hopeful that this is one that can be! My other option is to make half the recipe and use the two leftover portions during the week but that would be my second option.

    Love all your recipes – I always check your site when I do my weekly planning and there isn’t one that I wouldn’t make again!ne

  2. First Jane, thanks so much for the kinds words! It makes me very happy to hear you are enjoying my recipes. Yes this mac and cheese freezes great. I just added this tip to the recipe.
    My very best,

  3. Hi Nancy – thank you so much for your quick response – this yummy sounding is now on my menu plan for the next week. I’m in for a really busy couple of weeks so it is good to know that I will have leftovers to look forward to during that time. You certainly make my life easy!


  4. That’s why I do what I do. I love to make being in the kitchen easy, fun and healthy. Many thanks Jane!
    Best of luck with whatever you’re doing,

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