Healthier Homemade Mac and Cheese

Healthier Homemade Mac and Cheese

MakeItHealthy

"To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner."
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Ingredients

50 m servings 770 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 770 kcal
  • 39%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 106.6g
  • 34%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  2. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
  3. Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
  4. Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Footnotes

Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

I oversaw my oldest boy making this dish--I didn't give him much advice, other than explain how to make a roux properly because the directions did not explain to brown it before adding the milk ...

Most helpful critical review

This was pretty good, but I think for the calories/fat content you might as well use regular cheese. I find it makes a big difference with the taste and regular cheese melts more easily. A few o...

Most helpful
Most positive
Least positive
Newest

I oversaw my oldest boy making this dish--I didn't give him much advice, other than explain how to make a roux properly because the directions did not explain to brown it before adding the milk ...

I used fat free milk (2 cups instead of 3 for 4 servings) and skipped the breadcrumbs, and it turned out quite delicious. I added some more paprika, black pepper and tiny bit of chili powder for...

This was pretty good, but I think for the calories/fat content you might as well use regular cheese. I find it makes a big difference with the taste and regular cheese melts more easily. A few o...

This recipe is bland. I added a lot of extra parm cheese which helped. Also, the recipe says it makes four servings but it actually makes at least 12.

Turned out a little dry.

Top-notch!

The cheese was weird from the beginning. When I was melting it, it was like the melted cheese was separating from the milk. And so then it was very liquidy when I poured it onto the mac. I think...

very good and easy to make!

The cheese sauce came out a weird texture and it didn't have a very strong cheese taste

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