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Healthy Mac and Cheese Recipe

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4 from 9 reviews

This Healthy Mac and Cheese recipe offers a nutritious twist on the classic comfort food by using whole wheat or gluten-free macaroni, reduced-fat cheddar, and plenty of baby spinach. It balances creamy, cheesy goodness with added fiber and nutrients, baked to perfection with a crunchy breadcrumb topping for a satisfying meal.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Pasta and Cheese Sauce

  • 12 ounces elbow macaroni (wheat, whole wheat, high protein, or gluten-free)
  • 2 tablespoons butter
  • 1/4 cup flour (or gluten-free flour mix)
  • 1/4 cup minced onion
  • 2 cups skim milk (use rice milk for dairy-free)
  • 1 cup chicken or vegetable broth
  • 8 ounces reduced-fat cheddar cheese (preferably shredded)
  • Kosher salt, to taste
  • Black pepper, to taste

Additional Ingredients

  • 4 cups baby spinach
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup seasoned whole wheat bread crumbs
  • Olive oil spray

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain and set aside. Spray a baking dish with olive oil to prevent sticking.
  2. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the mac and cheese later.
  3. Make Roux: In a large, heavy skillet, melt the butter over low heat. Sprinkle in the flour and whisk continuously to cook the flour without browning, forming a smooth roux.
  4. Add Onion and Liquids: Add the minced onion to the roux and cook for 2 minutes to soften. Gradually whisk in the skim milk and chicken or vegetable broth. Increase the heat to medium-high and continue whisking until the mixture boils and thickens into a smooth sauce. Season with salt and black pepper to taste.
  5. Incorporate Cheese: Remove the skillet from heat and slowly add the shredded reduced-fat cheddar cheese, about 1/4 cup at a time, stirring constantly until fully melted and smooth. Adjust seasoning with salt and pepper as needed. Stir in the cooked macaroni and baby spinach until the spinach softens slightly.
  6. Assemble and Top: Pour the mac and cheese mixture into the prepared baking dish. Sprinkle the grated Parmesan cheese and seasoned whole wheat breadcrumbs evenly over the top. Lightly spray the topping with olive oil spray to help browning.
  7. Bake and Broil: Bake in the preheated oven for 15 to 20 minutes until the sauce bubbles and the topping is set. Then, switch to broil for a few minutes to crisp and golden the breadcrumb topping. Watch carefully to avoid burning.

Notes

  • For a dairy-free version, substitute skim milk with rice milk and use Violife or another plant-based cheese alternative.
  • Shredding your own cheddar cheese helps it melt better and improves the texture.
  • Use gluten-free pasta and flour mix to make this recipe gluten-free.
  • Adjust seasoning according to taste, especially if using vegetable broth instead of chicken broth for a vegetarian option.
  • If you prefer the spinach less cooked, stir it in right before baking to preserve some texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/healthy-mac-and-cheese-recipe/