Cooking Light Magazine details a low-fat macaroni and cheese recipe for the stovetop. One method of reducing the fat in the recipe is using flour to thicken the cheese sauce, thus allowing low-fat milk to replace whole milk.
For low-fat macaroni and cheese, start by cooking 1 1/4 cups of elbow macaroni according to the package directions. However, do not include salt in the water. In a medium saucepan, place 2 tablespoons of flour. Slowly pour 1 cup of reduced-fat milk, stirring until the two are well mixed. Cook the food over medium heat, whisking constantly. Keep cooking until the roux thickens, about two minutes.
Add 1 1/4 cups of shredded reduced-fat sharp cheddar cheese to the roux, stirring to melt the cheese. Season with salt and pepper. Pour the pasta into the cheese sauce, tossing to coat.
Place one slice of white bread into a food processor, pulsing until the bread creates crumbs. Heat a skillet, and add the breadcrumbs. Cook for five minutes, stirring, until the breadcrumbs are golden brown. Melt 1 tablespoon of butter in a microwave. Stir the melted butter into the browned breadcrumbs. Cook for two minutes, stirring occasionally.
Serve 3/4 of a cup of macaroni and cheese with a quarter of the breadcrumbs. One serving of the macaroni and cheese has 334 calories and 11 grams of fat.