Description

This Healthy Homemade Mac and Cheese is a lighter take on a classic comfort food. It’s made with whole wheat pasta, skim milk, and a flavorful blend of cheeses, and it’s baked to perfection with a crispy breadcrumb topping.

Ingredients

Units Scale

Pasta:

1 lb elbow macaroni pasta
1 tablespoon olive oil
3/4 cup onion, diced
2 tablespoons all-purpose flour (or gluten-free)
1 – 1 1/2 cups skim milk
1/2 tablespoon minced garlic
1 cup shredded cheddar cheese
1 cup grated parmesan cheese
1/4 teaspoon pepper

Breadcrumb Topping:

1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
2 tablespoons melted butter

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Instructions

Cook Pasta: Preheat oven to 400 degrees F. In a pot, start to boil water for pasta. Once boiling, add pasta and cook the pasta to al dente – about 1-2 minutes less than according to the package.
Make Sauce: In a sauté pan, add extra virgin olive oil, onions, garlic, and pepper. Cook until soft and golden brown – about 5 minutes. Once cooked, gradually add in flour until a thick paste starts to form. Gradually add milk, stirring constantly until the cheese mixture is thick and creamy. Add both cheeses and stir.
Combine Pasta and Sauce: Toss the cooked pasta with the cheese sauce. Pour into a greased 8×8 baking dish.
Make Breadcrumb Topping: In a separate bowl, mix breadcrumbs, butter, cheese, and spices. Top the pasta with the breadcrumb mixture.
Bake: Bake in the oven uncovered for 15-20 minutes until breadcrumbs are golden brown.

Notes

Pasta: You can use any type of pasta you like for this recipe. Whole wheat pasta is a healthier option.
Cheese: Feel free to use your favorite types of cheese.
Milk: You can use whole milk or 2% milk if you prefer a richer mac and cheese.
Make Ahead: You can assemble the mac and cheese ahead of time and bake it later. Simply cover and refrigerate until ready to bake.
Freezing: This mac and cheese can also be frozen. Assemble the dish, but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

Serving Size: 1 Serving
Calories: 350kca
Sugar: 5g
Sodium: 400mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 40g