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