Healthy Mac and Cheese
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Healthy Mac and Cheese is the ultimate comfort food my family adores, and it’s perfect for kids! I can have it ready in just 40 minutes, made with whole wheat macaroni, plenty of veggies, and a rich, cheesy sauce. It’s lighter in calories and fat than traditional mac and cheese, making it a wholesome, satisfying option that’s a big win for everyone at the table.
After playing around with different ingredients, I’ve perfected a healthier mac and cheese that still has that cozy, nostalgic flavor we all grew up loving. That’s exactly why I created this recipe, to bring back all the comforting goodness without any of the guilt. For the perfect cheesy base, my vegan cheese sauce is an amazing alternative.
The first time I made this, my kids cleaned their plates, and I couldn’t believe it! In that moment, I knew I had to share this recipe with other moms like me who have picky eaters at home.
👩🏽🍳 Why I Love This Recipe
The truth is, the fact that my kids love this recipe feels like such a win for me. Any mom with kids who turn their noses up at greens on their plates will totally get where I’m coming from, ha! Seeing them happily dig into a dish packed with veggies is a small victory I’ll celebrate every time.
What I love most about my recipe is how it transforms mac and cheese into a balanced dinner that’s kid-friendly and perfect for my whole family. With the addition of baby spinach and broccoli, it’s loaded with nutrients without sacrificing any of that rich, cheesy flavor we all adore. It’s quick too, I have this healthy mac and cheese on the table in just 40 minutes which makes it a lifesaver on busy weeknights.
My healthy mac and cheese recipe works because it’s the best of both worlds: it satisfies your cravings for comfort food while being lower in fat and calories. It’s not just a side dish, it’s a complete meal that’s hearty, flavorful, and easy to make. Trust me, once you try this, you’ll want to make it a regular in your dinner rotation.
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🥘Ingredients
For my easy healthy mac and cheese, I use simple and wholesome ingredients that come together to make the most flavorful meal. Here’s everything you’ll need:
Pasta: I love using whole wheat pasta for its extra fiber and whole grains, and it still has all the starchy goodness of traditional pasta.
Veggies: Broccoli florets and baby spinach are my favorites, but any veggies you love will work perfectly in this dish.
Milk: Low-fat milk keeps the sauce creamy and decadent while cutting back on calories and fat.
Flour: All-purpose flour is key for making a roux that thickens the sauce to perfection.
Cheese: I like combining sharp cheddar and parmesan for a bold flavor.
Dijon Mustard: It boosts the flavor of the cheese sauce, but you can leave it out if you’re not a mustard fan, it’s totally flexible.
Swaps
Cheese: Switching up the cheese is so much fun! Gouda, gruyère, cream cheese, brie, or goat cheese all melt beautifully and add a unique flavor.
Vegan: I swap in plant-based milk and dairy-free cheese, or sometimes toss it with my favorite vegan cheese sauce for a totally plant-based version.
Gluten-Free: Gluten-free or legume-based pasta works perfectly! The legume-based pasta also adds extra protein, which is a bonus.
🔪 How to Make
My healthy mac and cheese come together in just a few easy steps and take only 20 minutes of prep time.
Step 1: First, I bring a large pot of water to a boil. Then, I cook the pasta according to the package directions, it’s as easy as that to get started.
Step 2: Next, I heat up a pan over medium heat and toss in some frozen (or fresh) broccoli along with minced garlic, crushed red pepper, and a pinch of salt. I sauté everything until the broccoli starts to get tender, then add kale or spinach toward the end and cook just until the greens are perfectly wilted.
Step 3: While the veggies are cooking, I heat 1.5 cups of milk in another pot over medium-high heat until it’s just starting to simmer. In a small bowl, I whisk together the remaining 1/4 cup milk, flour, garlic powder, salt, and pepper until smooth. Then, I pour the flour mixture into the simmering milk, whisking constantly. I let it cook for 2–3 minutes, stirring the whole time, until it thickens into a creamy sauce, it’s the perfect base for the dish!
Step 4: Once the sauce has thickened, I take it off the heat and whisk in the Cheddar, Parmesan, and a bit of mustard until the cheese is completely melted and smooth. Then, I drain the pasta and stir it into the cheesy goodness. Finally, I add in the sautéed veggies, mixing everything together so every bite is coated in that creamy, flavorful sauce, so good!
Step 5: Finally, I put the pot back on low heat and let everything warm through, stirring gently to make sure the pasta, veggies, and sauce are perfectly combined. It’s the finishing touch to bring all those delicious flavors together!
Step 6: To finish, I serve the mac and cheese warm and sprinkle a little crushed red pepper on top for an extra kick of spice (optional but so good!). Then it’s time to dig in and enjoy every creamy, cheesy, and flavorful bite!
💭 Expert Tips
My #1 Secret Tip for keeping my mac and cheese both healthy and delicious is to grate my own cheese from a block! I know it might seem like a little extra effort, but trust me, it’s so worth it. Pre-shredded cheese often comes with added fillers that can affect the texture, while freshly grated cheese melts into the sauce beautifully, making it creamy and smooth. Plus, I feel like I’m adding an extra touch of love when I do it myself, it’s my little trick for the perfect, healthier mac and cheese every time!
Other Tips To Keep In Mind:
- Kid-Friendly Tricks: to help kids warm up to veggies in mac and cheese, I start by making it without greens and gradually add small amounts of finely chopped broccoli or spinach each time. If they’re still hesitant, I swap in softer veggies like butternut squash or cauliflower that blend right into the cheesy sauce!
- Broccoli Options: Whether I use fresh or frozen broccoli, both work great, so I just go with whatever I have on hand.
- Whisk Constantly: I make sure to whisk the cheese sauce constantly to prevent it from burning or sticking to the pan, it’s worth the extra attention!
- Serve Immediately: Mac and cheese is at its creamiest and best when served right away, so I try to enjoy it as soon as it’s ready.
📖 Variations
I love how easy it is to switch things up with this healthy mac and cheese recipe! Here are some of my favorite mix-ins and substitutions to keep it fun and delicious:
Change Up the Veggies: I like adding shredded carrots, peas, or finely chopped cauliflower for extra nutrients, and roasted butternut squash or caramelized onions for a sweet twist. It’s a great way to sneak in more veggies!
Add Some Heat: Crushed red pepper is my go-to, but a splash of hot sauce really takes the spice level up a notch. Perfect for a little extra kick.
Try New Spices: I love experimenting with flavors like everything bagel seasoning, paprika, nutmeg, onion powder, or oregano, they all pair beautifully with mac and cheese.
🍽 Serving Suggestions
There are so many ways I love to serve up this tasty mac and cheese! Let me share a few of my favorite ones.
As a Main Dish: I love pairing this mac and cheese with a fresh side apple walnut salad or my roasted green beans and potatoes. It makes for a complete and balanced meal that’s so satisfying.
Kid-Friendly Option: For the kids, I serve it with my cheese buns or my healthy low calorie biscuits. It’s a fun and wholesome dinner they always enjoy.
Potluck Favorite: This mac and cheese is my go-to for potlucks or family gatherings. It’s always a hit and perfect for sharing with a crowd.
🧊 Storage Directions
Refrigeration: Once the mac and cheese has completely cooled, I transfer it to an airtight container and refrigerate. It stays fresh for 3–4 days.
Freezing: I don’t usually recommend freezing mac and cheese, as the texture of the sauce can change when thawed, but it’s an option if needed.
Reheating: When reheating, I place it in a microwave-safe bowl and heat for 1–2 minutes. If it seems dry, I add a splash of milk to bring back its creamy texture.
❓Recipe FAQs
How I prevent the pasta from getting mushy?
To prevent the pasta from getting mushy, I cook it just until al dente according to the package directions. This way, it holds its texture perfectly when mixed with the creamy sauce.
What’s The Best Type of Cheese for Mac & Cheese?
I’m partial to the traditional sharp cheddar when making macaroni and cheese. It has a low melting point, so it keeps the sauce super smooth. Sharp cheddar also has a nice strong flavor – which gives the sauce that richness you’d expect!
What Makes This Mac and Cheese Healthy?
Traditional mac and cheese healthy? Not really, it’s usually packed with refined carbs, heavy fats, and lacks any real nutritional value. That’s why I love MY healthier version! With a few simple swaps, it’s not just delicious but actually good for you.
For starters, it’s low in calories, most mac and cheese recipes are over 500 calories per serving, but this one is only about 270! It’s also loaded with essential vitamins and minerals like folate, copper, calcium, and vitamin C. And the best part? It has 14 grams of protein per serving, so it’s super satisfying too.
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🎥 Watch How to Make It
Healthy Mac and Cheese
My Healthy Mac and Cheese is the ultimate comfort food my family adores, and it’s perfect for kids! I can have it ready in just 40 minutes, made with whole wheat macaroni, plenty of veggies, and a rich, cheesy sauce. It’s lighter in calories and fat than traditional mac and cheese, making it a wholesome, satisfying option that’s a big win for everyone at the table.
Servings: 6 servings
Calories: 268.1kcal
Ingredients
- 8 ounces whole-wheat elbow noodles (2 cups)
- 10 ounce package frozen chopped broccoli or fresh broccoli florets – cut small
- 10 oz bag of baby spinach or baby kale optional
- 2-3 cloves fresh garlic minced
- 1¾ cups 1% milk divided
- 3 tablespoons All Purpose flour
- ½ teaspoon garlic powder
- ½-1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup shredded extra-sharp Cheddar cheese
- ¼ cup shredded Parmesan cheese
- ¼-½ teaspoon Dijon mustard omit if you don’t like the flavor of mustard
- ⅛-¼ tsp crushed red pepper optional
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Add frozen (or fresh) broccoli to a pan over medium heat, saute with minced garlic, crushed red pepper, and a pinch of salt until slightly tender. Add kale/spinach towards the end and cook until the greens are wilted.
- Meanwhile, heat 1½ cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
- Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
- Drain the pasta and add to the cheese sauce. Add your veggies into the pasta mixture, and heat through (on low heat) until everything is combined.
- Optional: Sprinkle some black pepper on top before serving.
Notes
- My #1 Secret Tip for keeping my mac and cheese both healthy and delicious is to grate my own cheese from a block! I know it might seem like a little extra effort, but trust me, it’s so worth it. Pre-shredded cheese often comes with added fillers that can affect the texture, while freshly grated cheese melts into the sauce beautifully, making it creamy and smooth. Plus, I feel like I’m adding an extra touch of love when I do it myself, it’s my little trick for the perfect, healthier mac and cheese every time!
- Kid-Friendly Tricks: to help kids warm up to veggies in mac and cheese, I start by making it without greens and gradually add small amounts of finely chopped broccoli or spinach each time. If they’re still hesitant, I swap in softer veggies like butternut squash or cauliflower that blend right into the cheesy sauce!
- Broccoli Options: Whether I use fresh or frozen broccoli, both work great, so I just go with whatever I have on hand.
- Whisk Constantly: I make sure to whisk the cheese sauce constantly to prevent it from burning or sticking to the pan, it’s worth the extra attention!
- Serve Immediately: Mac and cheese is at its creamiest and best when served right away, so I try to enjoy it as soon as it’s ready.
Nutrition
Calories: 268.1kcal | Carbohydrates: 39.9g | Protein: 14.1g | Fat: 6.3g | Saturated Fat: 4g | Cholesterol: 18.4mg | Sodium: 544.9mg | Potassium: 233.4mg | Fiber: 6.5g | Sugar: 5.3g
Just wanted you to know that I scoured the internet today for healthier mac-n-cheese recipes. I read through at least a dozen from professional chefs, food magazine websites, and blogs; and yours won! It looks delicious, simple, doesn’t have any strange or really expensive ingredients, and it’s clearly healthier than the regular version. I can’t wait to try it – thanks for sharing! 🙂
Oh wow! Thank you so much Christina!! 🙂 I can’t wait for you to try this recipe – you’ll have to let me know how it turned out!
Could you Substitute DREAMSFIELDS instead of the whole wheat ?
Sure! I’ve never actually used Dreamsfields before, but I’d assume it would cook the same and taste the same as the whole wheat 🙂
This looks sensational. Everyone loves Mac n Cheese. By making a tasty and healthy alternative, you get to both enjoy the food you love and keep your body strong and feeling great. The addition of shredded sharp cheddar cheese was a wonderful idea.
Thanks so much Julia!! You’ll have to let me know if you end up trying this recipe — sharp cheddar cheese is one of my favs! 🙂
wow I just calculated 6 WW points, definitely looking forward to making this, thank you!
Oh that’s awesome Carolyn!! I’m sure you’ll love this recipe – let me know how it turns out!
Mmmm, love mac and cheese, but feel the same way you do about the calories and fat. Thanks for the recipe!
Thanks Melanie!! I can’t wait for you to try this at home!
O that looks delicious! Might have to add some carrots too!
Oooh! Carrots would be great in this! 🙂
Definitely going to have to try this! My go-to recipe for mac and cheese uses cauliflower (https://thebaguettediet.wordpress.com/2013/08/05/healthy-macaroni-and-cheese-with-cauliflower/) but I love the idea of using broccoli and spinach too…it would make the dish a bit more colorful, too! Thanks for sharing 🙂
Using cauliflower is a great idea! And actually, if you puree the cauliflower and add it to the cheese sauce, it’s a great way to sneak in veggies for people who are super veggie-phobic 🙂 You can do the same thing with butternut squash too! Thanks for sharing your recipe!
This looks SO much more enticing than normal macaroni cheese! I am not a fan of dishes that don’t have vegetables in them, pasta and cheese on reminds me of depressing student food. But this looks lovely, so I might have to give it a go.
P x
Thanks Porcelina! And I’m totally with you — I never eat a meal without fruits/veggies in it. I figured this classic dish could use some dressing up with healthy green veggies! Can’t wait to hear how you like this recipe!
Ha ha ha. I am the opposite, I love the vegetables and looking for ways to make them more filling. This looks great!
Hahaha! That’s really funny 🙂 This recipe should be perfect for you then Lucy! Let me know how it turns out!
I will try the lighter version soon 🙂
Great!! Let me know how you like it Dixya!
This looks great! I always lighten up pasta dishes by adding tons of veggies! You feel like you’re eating something guilty and at the same time getting a bowl full of veggies!
Yes!! That’s exactly my philosophy too 🙂 Can’t wait for you to try this Maria!
Mac + cheese with broccoli is one of my favorite combinations ever. Seriously, childhood staple. Definitely going to try this lightened up version!
Yay! Yeah something about cheese and broccoli together is just so delicious 🙂 I’m sure you’ll love this recipe Rachel!
My wife and I made this for dinner tonight. I used 14 oz of frozen broccoli instead of 10 oz and did frozen spinach instead of fresh. It was delicious and so satisfying! My wife (who is very much like your husband) LOVED IT! yay, so happy! Thank you so much for this recipe!
Yayyy!! That is so great! Really happy to hear that Brittney! 🙂
I just made this and it’s delicious!! Thanks a lot! Great source of protein and fibre 🙂
Awesome!! So glad you liked this recipe Tracey!
My daughter is a very un-healthy eater, she does not like sauce or dip, are there any alternatives for musterd? or can I make it without?
Hi Nat! I think you can actually leave the mustard out and it will probably taste just as good. Maybe add a bit of extra pepper so you get some more flavor in, if you leave the mustard out. Let me know how it turns out for you, I’d love to know if your daughter likes it!
Thank you, she will be relieved that she does not have to have mustard. I would be more than happy to tell you if she likes.
Awesome – looking forward to it!
She LOVED the mac & cheese! She not only had fun helping me make it, but she can not wait to have it again! Thank you! (:
Oh hooray!! That’s great news 🙂 So happy to hear that Nat!
Oh I love M+C but also rarely eat it. This version looks not only easy to make but healthy enough to indulge!
It totally is!! I’m just like you – I love M&C but I rarely eat it because it’s so unhealthy for you. This one is delicious and tastes just as good as the original. Enjoy!