This healthy mac and cheese is a lightened up version of your favorite comfort food, but is still creamy and delicious! It’s packed with broccoli and spinach and is a great way to get your kids to eat more veggies.
Mac and cheese will forever be one of my favorite meals. It instantly brings me back to my childhood and reminds me of my sister. She taught me how to make all the pasta dishes you need to know how to make in high school and/or college — mac and cheese, buttered noodles and ramen. So, this healthy mac and cheese recipe is for you, sis!
Macaroni and cheese is a staple for most American families and for good reason. It’s easy to make, comforting, delicious and kids love it! But there is one problem with traditional mac and cheese… it’s pretty low in nutrients.
Since mac and cheese used to be a staple for me growing up and because I miss having a bowl every now and then, I wanted to make a lightened up version that sneaks in some green veggies. And if I do say so myself, this recipe turned out pretty darn delicious! It’s a mac and cheese I can feel good about eating and serving to my kiddos.
Why You’ll Love This Recipe
- Healthier – This healthy macaroni and cheese is made with less butter, milk and cheese than classic recipes.
- Creamy and delicious – Even though this recipe is lighter, it’s still creamy, cheesy and sure to satisfy your mac and cheese cravings.
- Easy to make – This recipe comes together in under 30 minutes. It’s perfect for busy weeknights!
- Kid-approved – My kiddos gobbled up this mac & cheese, so I know yours will too!
Ingredients Needed
- rotini – I love using rotini pasta for this recipe, but feel free to use your favorite type of pasta. If you want to add protein to this recipe swap your regular pasta with chickpea pasta instead. I’ve made this recipe many times with chickpea pasta and it turns out delicious every time!
- broccoli and spinach – because you can’t have healthy mac and cheese without some veggies. It’s a great way to get your kiddos to eat more vegetables.
- butter – I prefer organic butter, but you can use whatever you have on hand.
- milk – I used unsweetened almond milk, but you can use regular milk as well.
- Laughing Cow spreadable cheese wedge – for this you need just one cheese wedge. You can find them at almost every grocery store in the cheese section.
- shredded cheddar cheese – I prefer to use pre-shredded reduced fat sharp cheddar cheese as a time saver, but you can always buy a block and shred the cheese yourself.
Find the full ingredient list with measurements in the recipe card below.
Recipe Variations
- Pasta: As I mentioned above, I love using legume pasta for a gluten-free option to amp up the nutrition count, but you can totally use whatever type of pasta you prefer. Shells, penne, or classic elbow macaroni noodles would all work well in this recipe.
- Cheese wedge: If needed, you can leave this out or sub it for 1 Tablespoon cream cheese (dairy or non-dairy).
- Want to swap the veggies? Not a fan of spinach and broccoli? Feel free to use other veggies! Zucchini, kale, mushrooms and bell peppers would all be delicious. You could also try my butternut squash mac and cheese for a different type of veggie-packed mac and cheese.
- Need to make this recipe vegan or dairy-free? I would recommend making my vegan mac and cheese recipe instead!
- Looking for a low-carb option? Try my baked cauliflower mac and cheese instead.
- Want to make baked mac and cheese? Try my healthy baked mac and cheese recipe instead. It’s made with almond meal instead of breadcrumbs and less dairy.
How to Make Healthy Mac & Cheese
This veggie-loaded mac and cheese couldn’t be easier to make. Let’s jump into the steps and get cooking!
Step 1: Bring a large pot of water to a boil. Add rotini pasta, return to a boil and cook for a total of 8 minutes or until al dente.
Step 2: Add the broccoli florets at the 4 minute mark.
Step 3: Drain the pasta and broccoli.
Step 4: In the same pot over low/medium heat add butter, milk, salt and pepper. Once butter has melted add the pasta and broccoli, cheese wedge and shredded cheese. Let cheese melt about 30 seconds. Stir everything together until pasta is well coated with the cheese sauce.
Step 5: Add in the chopped baby spinach and toss until wilted.
Step 6: Serve immediately with additional salt and pepper, if needed.
Brittany’s Tips
- Cut the broccoli small: Chop the broccoli florets into small, bite-sized pieces so they blend seamlessly with the pasta. This also helps them cook quickly and evenly when added to the boiling pasta.
- Go slow with the cheese: Let the cheese melt gradually over low heat, stirring often for a smooth, creamy sauce.
How to Serve Healthy Mac and Cheese
This mac and cheese is hearty enough to be served as a meal on its own, but if you want additional protein I recommend pairing it with an easy protein option like roasted chickpeas (or these air fryer chickpeas), baked tofu, pan seared salmon, grilled shrimp or chicken like my grilled apple cider vinegar chicken or basic grilled chicken.
You can also serve it alongside roasted vegetables like roasted brussels sprouts or a side salad for extra veggie goodness. I’d recommend one of these salads: garlicky kale salad, easy spinach salad or caprese salad.
How to Store
Store any leftovers in an airtight container for 4-5 days in the fridge. To reheat, add the mac and cheese to a saucepan and heat over medium-low, until warmed, stirring often to prevent burning. If needed, add a little bit of milk or water to thin out the sauce. Alternatively, you can reheat this in the microwave if you’re short on time.
Frequently Asked Questions
Absolutely! While cheddar is a classic choice, you can switch it up with other cheeses like white cheddar, gouda, Monterey Jack, or even a mix of your favorites. I’ll sometimes add shredded parmesan to the mix for added flavor.
Yes! I’ve made this recipe many times with chickpea pasta and it has always turned out well for me. It’s a great way to add more protein to this dish.
More Pasta Recipes to Try
Be sure to check out all of the healthy dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Bring a large pot of water to a boil. Add rotini pasta, return to a boil and cook for a total of 8 minutes, adding in the broccoli florets at the 4 minute mark.
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Drain pasta and broccoli.
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In the same large pot over low/medium heat add butter, milk, salt and pepper. Once butter has melted add in drained pasta and broccoli, spreadable cheese wedge and shredded cheese. Let cheese melt a little, about 30 seconds. Use a spoon to stir everything together until pasta is well coated with cheese, adding more cheese if needed.
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Add in chopped baby spinach and toss until wilted.
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Serve immediately with additional salt and pepper, if needed.
- Storing: Store any leftovers in an airtight sealed container for 4-5 days in the fridge.
- Reheating: To reheat, add the mac and cheese to a saucepan and heat over medium-low, until warmed, stirring often to prevent burning. If needed, add a little bit of milk or water to thin out the sauce. Alternatively, you can reheat this in the microwave if you’re short on time.
Serving: 1/4 recipe | Calories: 402kcal | Carbohydrates: 53g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 400mg | Potassium: 103mg | Fiber: 4g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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