Healthy Mac and Cheese Recipe

Easy Healthy Mac and Cheese Recipe swaps out copious amounts of heavy dairy for lightened up options. It's easy to make in 15 minutes in one pot.

Ingredients

3 cups whole wheat elbow macaroni uncooked

3 cups vegetable or chicken broth low sodium

1 cup whole milk

2 tbsp butter salted

1/4 tsp garlic powder

1/4 tsp mustard condiment

3/4 tsp salt

Ground black pepper to taste

1 cup marble or cheddar cheese shredded

1/4 cup Parmesan cheese shredded

Instructions

In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.

Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.

Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.

Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!

Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

Notes

Store: Refrigerate leftovers for up to 1 day. Reheat gently on the stovetop with an extra splash of milk/broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments.

Freeze: Do not freeze as pasta and dairy do not freeze well.

Pasta: Any short pasta, white or gluten free works. Cook gluten free pasta for shorter amount of time.

Cheese: You can use marble cheese, white or yellow cheddar cheese. It is best to buy a block of cheese and grate yourself because it will melt better.

Milk and butter: I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.

Too much or little broth: If you notice your pasta is almost ready and there is still a lot of liquid, turn up the heat. Likewise, if you see pasta is not done and you are running out of liquid, add 1/4 cup at a time.

Can I bake it? I don't recommend it because sauce will dry out. Baked versions need more cheese and sauce and seasonings respectively.

Nutrition