READY IN 50 mins

Healthier Homemade Mac and Cheese

Read Reviews (6)

"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." — MakeItHealthy

Directions

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.
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.
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.
Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Footnotes

Editor's Note:
This recipe is a healthier version of Homemade Mac and Cheese.

Reviews More Reviews

Most Helpful Positive Review

Jul 19, 2012

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 and to gradually add the cheese so the sauce does not seize up. He used sharp white cheddar cheese and added a couple shakes Frank's Hot Sauce and four quartered all beef hot dogs, as he wanted to make it a little more personal. The kids and I loved this macaroni and cheese recipe and my son was quite tickled that he was able to make it on his own.

—Sarah Jo

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Most Helpful Critical Review

Aug 30, 2012

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 other things I found: -definitely make sure to add cheese very gradually into the milk (esp. with low fat cheese) -don't worry if the cheese sauce comes out runny (it thickens up in the oven) -some chili powder works well in the sauce -I'm betting a little sauteed onion would add some great flavor

—kaitlin

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7 Ratings

Aug 04, 2012

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 an extra kick.

—vero665

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Oct 19, 2012

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.

—Marisol

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Jul 23, 2012

Top-notch!

—MMMICHELLE

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Sep 05, 2012

Turned out a little dry.

—kaitflower

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Nutrition

Calories
770 kcal
39%

Carbohydrates
106.6 g
34%

Cholesterol
60 mg
20%

Fat
22.4 g
35%

Fiber
10.6 g
43%

Protein
42.5 g
85%

Sodium
750 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Healthier Homemade Mac and Cheese

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 770
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 35 %
Saturated Fat 13.1g 65 %
Cholesterol 60mg 20 %
Sodium 750mg 30 %
Potassium 621mg 17 %
Total Carbohydrates 106.6g 34 %
Dietary Fiber 10.6g 43 %
Protein 42.5g 85 %
** Sugars 9.6g
Vitamin A 20 %
Vitamin C < 1 %
Calcium 78 %
Iron 53 %
Thiamin 72 %
Niacin 117 %
Vitamin B6 24 %
Magnesium 75 %
Folate 53 %

* 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.