Mac and Cheese might just be the ultimate comfort food and we have a lightened up version for you that is just as delicious. Healthy Mac and Cheese is made with a really simple, but super cheesy, sauce and is packed with “hidden” vegetables too. Great for batch cooking and freezing and a family favourite.
We are always looking for ways to give our favourite comfort foods a nutrition boost and this is one of our favourites. Gooey macaroni cheese with broccoli and cauliflower “hidden” in the mix and then topped with extra cheese for a crispy topping. Kids LOVE this.
Why should you try it?
✔ Lightened up comfort food
✔ A simple cheese sauce
✔ Hidden vegetables
✔ Freezes really well
How To Make Healthy Mac and Cheese – step by step:
One: Put the macaroni into a pan of boiling water and simmer for 12 minutes.
Cheese Sauce
This recipe really comes down to the cheese sauce, doesn’t it – and it couldn’t be easier. This healthier alternative means that there is no need to make a time consuming roux, as we have used reduced fat creme fraiche for the creaminess mixed with some cheddar and Parmesan.
You could use mozzarella instead if you like, and they would make it really melty. We then season with salt and pepper and add a little mustard for extra flavour. It really doesn’t get much easier than that.
Vegetable Boost
Apart from the lightened cheese sauce, what makes this a more nutrient dense mac and cheese is that we have packed it full of veggies.
We chopped up some broccoli and cauliflower really small, and boiled it with the pasta. Once everything is mixed together you really can’t taste it, and my kids don’t even notice it.
What Else Can You Add
Adding some truffles would make it really decedent, or you could add some chunks of chorizo or bacon to make it meaty. We have also stirred through some red onion chutney when it needed using up and that was delicious. There are so many ways to take this simple, but lightened up, mac and cheese to a whole other level.
Vegan Mac and Cheese
It’s actually really easy to make this mac and cheese vegan. We just swap the creme fraiche for a plant based alternative (Oatly is our favour) and use a vegan cheese that melts really well.
What To Serve It With
This is a pretty hearty and filling meal as it is, and it already have the veggies mixed it to it. However, you could serve it with a big green salad and some garlic bread. Pasta and garlic bread are a pretty classic combo, aren’t they.
How To Store
This is such a great batch cook meal, as it freezes really well. We always make extra and then freeze it in little portions for the kids meals. Just wait for it to full cool and then portion it out in the freezable containers. It will keep in the fridge for 2 months.
You can also keep leftovers in the fridge for 2-3 days.
Extra Tips:
- This is a great dish for adding lots of extra vegetables. You could add frozen peas, grated courgette and chopped up spinach.
- We used reduced fat cheddar and some Parmesan, however you could use mozzarella.
- Make it more indulgent by adding some cooked chopped bacon or chorizo.
- Make this vegan by using plant based creme fraiche and cheese alternative.
- You don’t have to put it in the oven, however it does make it nice and crispy.
- Make it extra crispy by mixing some Panko breadcrumbs with the cheese that goes on the top at the end.
- This will store in the freezer for 2 months.
Want to try some other pasta recipes? How about these:
Lentil Bolognese
Penne Arrabiata
Spicy Tuna Spaghetti
Greek Pasta Salad
Mushroom Bolognese
Sausage Pasta Bake
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DON’T FORGET TO RATE THE RECIPE ↓
Healthy Mac and Cheese
Ingredients
- 280 g Macaroni pasta
- 0.5 small head of cauliflower, cut into very tiny pieces
- 0.5 small head of broccoli cut into very tiny pieces
- 100 g Light mature cheddar cheese, grated (4oz)
- 1 tbsp dijon mustard
- 4 tbsp reduced fat creme fraiche (optional)
- Sea salt and black pepper
Instructions
- Put the macaroni, broccoli and cauliflower in to a pan of boiling water and simmer for 12 minutes.
- Drain the pasta and vegetables and put back in the pan and add the rest of the ingredients (reserving a quarter of the cheese) and mix well.
- Pour in to an oven proof dish and top with the rest of the cheese.
- Put in a preheated oven at 200°C/400°F/Gas 6 for 20 minutes.
Notes
- This is a great dish for adding lots of extra vegetables. You could add frozen peas, grated courgette and chopped up spinach.
- We used reduced fat cheddar and some parmesan, however you could use mozzarella.
- Make it more indulgent by adding some cooked chopped bacon or chorizo.
- Make this vegan by using plant based creme friache and cheese alternative.
- You don't have to put it in the oven, however it does make it nice and crispy.
- Make it extra crispy by mixing some panko breadcrumbs with the cheese that goes on the top at the end.
- This will store in the freezer for 2 months.
Nutritional Information
Julia says
I’ve had to have 3 cracks at this to get it right! And by “get it right” I mean “get the kids to eat it.” I don’t have access to the cheese brand recommended above (I’m in Australia) so I first tried with a regular supermarket tasty cheddar, then a vintage cheddar – not enough flavour, even though I added tons more cheese after taste testing to try and make it cheesier. So I then tried with an aged cheddar, the kind you would put on a cheeseboard, and success! Definitely only 100g required. My kids hated the mustard powder and garlic powder the first time, so I tried half tablespoons on my second go – still too strong. Third attempt, 1 teaspoon of each. Perfect. Also, broccoli works well as a substitute for cauliflower. Thanks, lovely easy dinner now that I’ve mastered it!
Dannii says
So glad you enjoyed it and found a way to adapt it so that your whole family enjoys it :)
Robert says
The quality of the cheese has such an effect on the quality of taste. Great recipe.
Shivani Pahuja says
I made this today after reading your article.Great taste..I love mac and cheese..
Becca @ Amuse Your Bouche says
I loooove macaroni cheese – I would quite happily have it every day with a big slab of garlic bread! This sounds like a much healthier alternative though. Using a good quality mature cheese really does mean you can use less doesn’t it!
Lacey@fairytalesandfitness says
Wait a sec, healthy mac n cheese? I don’t believe it. I will be trying this one.