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Who else is ready for some healthier mac and cheese?!?!
I mean, when are we not in the mood for noodles enrobed in a creamy cheesy sauce?! Let’s be honest.
And don’t worry, when I say healthier mac and cheese, I don’t mean mac and cheese that is lacking in cheesy flavor, or creamy goodness. I mean a healthier mac and cheese that actually tastes rich and super cheesy and creamy, with plump noodles. A mac and cheese that satisfies all of the those comfort food cravings.
You can trust me, I grew up in Wisconsin, the land of cheese – so, I know a good mac and cheese when I taste one. My Wisconsin heart fully approves of this healthier mac and cheese, and so does my husband.
I’m sure you already noticed that there is some green stuff in this mac and cheese.
YESS!!! This is a mac and cheese with broccoli! Part of my way of making this mac and cheese healthier, and a complete meal, is to add a veggie.
What better veggie to add to a cheesy dish then broccoli?! Broccoli and cheddar cheese are a match made in heaven!
This healthier mac and cheese is for when you need that childhood comfort food, but in a lighter way. The cheese sauce is bursting with cheesy flavor, it’s smooth and creamy, and the noodles are tender and pillow-y. The broccoli adds a nice crunch that I think goes great with the mac and cheese.
Ingredients for healthier mac and cheese:
- unsalted butter – to sauté the garlic in and make the roux for the sauce.
- garlic – adds so much flavor to the sauce.
- all purpose flour (or sub a gluten free 1 to 1 flour) – to help thicken the sauce.
- Fat free milk – part of making this recipe healthier is using fat free milk versus a whole milk. Don’t worry there is a secret ingredient that helps keep things creamy.
- Plain, fat free Greek yogurt – this is the secret ingredient!!! The Greek yogurt adds a fat free creaminess so that you can use a fat free milk, and less cheese, without sacrificing the creamy texture we love.
- Extra sharp, aged cheddar cheese – The key to using less cheese in mac and cheese without sacrificing any cheesy goodness is to use a super duper extra sharp cheddar cheese. It packs more flavor for less cheese so that the cheesy flavor isn’t “watered” down by the milk.
- Parmesan cheese – another strong cheese that adds a nice salty complex flavor without needing a lot of it.
- Kosher salt and black pepper – for seasoning.
- Chickpea pasta (or whole wheat pasta, or brown rice pasta) – I opt for a chickpea pasta which is higher in protein and fiber, and lower in carbs then traditional pasta. Regardless if you need to eat gluten free, this pasta tastes great. It’s my favorite to cook with. You could also use a brown rice pasta, or a whole wheat pasta. Any of these types of pasta are higher in fiber then traditional pasta.
- Broccoli – yes! That added veggie to make this mac and cheese a nice rounded meal that you can feel good about.
How to make healthier mac and cheese:
This recipe is so easy to make!
It only takes 30 minutes, and only requires 2 pans.
Weeknight mac and cheese, not made from a box, here we come!!!
- Prepare – Once we start cooking this recipe moves fast, so get everything measured, chopped, cheese grated, and ready to go.
- Boil the pasta – You know this one. Just make sure you cook the pasta 3 minutes under the package cooking time directions since the pasta continues to cook when combined with the sauce.
- Cook the broccoli – this is simple, are you ready?! Once the pasta is almost done cooking, throw the broccoli in with the pasta and cook for 1 more minute. Perfectly crunchy, but not raw, broccoli florets without dirtying another pan.
- Make the cheese sauce – in a skillet melt the butter and sauté the garlic. Make the roux. Add the milk and Greek yogurt. Melt the cheese. Season the sauce with salt and pepper. Taste and get excited!
- Combine – Gently stir the pasta and broccoli into the cheese sauce until everything is well coated, and warm.
- Serve – Grab your favorite bowl, dish up, and dig in. Enjoy the delicious creamy comforts of a bowl of mac and cheese!
That’s all there is to it, in a nutshell.
Of course the detailed directions in the recipe card below!
Why is this healthier mac and cheese healthier?
- Less fat – by using the fat free Greek yogurt to help thicken the sauce we can use fat free milk, and a smaller amount of roux, which means less butter. Also, because we use an extra sharp cheddar cheese we can use less cheese without sacrificing flavor. Most mac and cheese recipes I looked at use about 3 cups of cheese for 4 servings of mac and cheese. I use just under 1 3/4 cup up of cheese for 4 servings.
- More protein – By adding the Greek yogurt to the sauce we are adding extra protein to the dish. We also get extra protein from using a chickpea pasta, especially, but also by using a whole wheat pasta or a brown rice pasta, then you do from traditional pasta. Higher protein will help you to stay fuller longer.
- More fiber – since we are using an alternative pasta we are adding more fiber to the dish. Along with the fiber from the broccoli. This helps to keep you fuller longer too, and stabilize blood sugar levels.
- Vegetables – The added broccoli adds vitamins, minerals, and fiber to this mac and cheese. Plus, if you have kids this would be a great way to get them to eat more greens. You can also add some chopped spinach to the sauce if you want, you can’t even taste it.
- It’s homemade – this mac and cheese isn’t made from a box so it doesn’t have any preservatives and who-knows-what-else in it. You know exactly what ingredients are going in there.
- Real Cheese – this recipe is made using 100% real cheese. No powdered cheese, or processed cheese here! It’s only the real deal for us!
Bottom line, this healthier mac and cheese is a lot lighter then you traditional mac and cheese. It doesn’t sit in your stomach like a rock for hours.
It makes you feel all warm and happy inside.
However, all of this said, this mac and cheese is still mac and cheese. To me, it’s not a dish I would make every single week. But, when I am craving mac and cheese this healthier twist is my new go to.
Will I be able to to taste the Greek yogurt in the sauce?
No. We couldn’t taste it one bit.
I added just enough Greek yogurt to help thicken things up. In fact, I think the Greek yogurt adds a nice subtle tang that helps us cut back on that cheese a little more.
Does this mac and cheese recipe re-heat well?
Absolutely!!!
Just add a splash of milk and gently re-heat it in the microwave for a minute or two and give it a good stir.
It will be as good as new!
I hope you guys enjoy my take on healthier mac and cheese as much as we did. It seriously made my Wisconsin heart so happy!
4 Reasons why you will love this healthier mac and cheese:
- It’s so creamy and cheesy
- It’s a big bowl of comfort food, without making you feel miserable for the next few hours.
- It’s easy to make – 30 minutes and dinner is served!
- Broccoli in a cheddar mac and cheese!!! Pretty sure I’m never making mac and cheese without broccoli again!
Does it get any better then this?!
More healthier pasta recipes for you to love:
- summer pesto pasta with shrimp
- roasted beet and goat cheese pasta
- easy caprese pasta salad
- pumpkin pasta with sausage and crispy sage
- the best chicken noodle soup
When you make this recipe don’t forget to leave a comment below, along with a star rating. This helps my business grow, and I enjoy hearing from you. Thanks friends.
Print
Healthier Mac and Cheese (Super Creamy)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
- Category: entree, dinner, easy, 30 minutes
- Method: boil, saute
- Cuisine: gluten free, vegetarian, egg free
- Diet: Gluten Free
Description
This healthier mac and cheese recipe is a lighter version that doesn’t sacrifice on cheesy flavor. Super easy to make, perfect for a weeknight.
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour (see notes for GF version)
- 1 cup fat free milk + 1 tablespoon (if needed)
- 1/2 cup + 1 tablespoon fat free, plain Greek yogurt
- 5 ounces extra sharp, aged cheddar cheese, shredded (about 1 cup + 1/4 cup)
- 1/3 cup (1.2 ounces) freshly shredded Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 8 ounces (1/2 pound) chickpea, or whole wheat macaroni pasta (can use any short cut pasta). (see notes)
- 1 large head broccoli, cut into florets (see notes on other options)
Instructions
- Prepare: Once started cooking this recipe goes fast, so prepare everything as instructed above so it’s ready to go. Measure out all of the ingredients, cut up the broccoli, and shred your cheese (see notes on why you should shred your own cheese).
- Boil the pasta: Fill a medium pot with water, cover and bring to a boil. Once the pot is at a boil add a generous amount of kosher salt along with the pasta, give the pasta a good stir. Following the package instructions on timing, cook your pasta for 3 minutes under the suggested time. (The pasta keeps cooking with the cheese sauce, so we want it to be a little al dente).
- Add the broccoli: Once the pasta timer has gone off, add the broccoli. Allow the broccoli an the pasta to simmer for 1 more minute, or until the broccoli has turned really bright green color. Drain the pasta and the broccoli, and rinse under cold water until everything is cool. This is important to stop the pasta and the broccoli from overcooking.
- Make the cheese sauce: While the pasta water comes up to a boil (or you can wait until the pasta and broccoli are cooked and drained), heat a large skillet over medium low heat. melt the butter, add the garlic and sauté the garlic for 30 seconds. Whisk in the flour and cook the flour for 2 minutes, or until it looks lightly browned. Gradually whisk in the skim milk, then whisk in the Greek yogurt. Stir in the shredded cheddar cheese and the shredded parmesan cheese. Turn the heat up to medium high and stir until the cheese is melted. You can let the sauce come to a mild simmer, but don’t let it boil. Stir in the black pepper and the kosher salt, taste the sauce and adjust seasoning as needed. Keep in mind that you want the cheese sauce to be well seasoned because it is also doing the job of seasoning the pasta and broccoli.
- Add the pasta to the cheese sauce: Add the drained pasta and broccoli to the cheese sauce. Gently stir everything together until it’s all well combined and the pasta and broccoli are evenly coated in the sauce. At this point, you can add the extra 1 tablespoon of milk if the sauce looks a little thick – this just depends on how much water the broccoli and pasta end up adding to the sauce. Allow the pasta and broccoli to sit in the warm sauce until it’s heated back through, about 1 minute.
- Serve: Transfer the hot mac and cheese to serving bowls. Serve immediately.
- Leftovers: Allow any leftovers to cool completely, transfer them to an air tight container and store in the fridge for up to 4 days. To re-heat transfer the mac and cheese into microwave safe bowls. Add a splash of milk and heat gently, give the mac and cheese a good stir. Enjoy!
Notes
Flour: For a gluten free version use 1 to 1 gluten free baking flour for the roux.
Fat free milk: Due to the thickness of the fat free Greek yogurt, we can cut back on the richness of the milk and still have a super creamy, thick mac and cheese sauce. Trust me, you won’t miss the whole milk.
shred your own cheese: I highly recommend shredding your own cheese. Pre-shredded cheese has anti-caking powders on them so they don’t melt as well. For an ultra creamy mac and cheese sauce shredding your own cheese is the way to go.
Cheddar cheese: I recommend using an extra sharp, aged cheddar. Even if you don’t normally enjoy a strong cheddar cheese on it’s own. The reason it works here is it’s extra strong flavor doesn’t get “watered” down by the milk in the cheese sauce. Ultimately you can use less cheese without sacrificing the cheesy flavor. P.S. feel free to use an extra sharp aged white cheddar, if you like. Either one tastes great!
Pasta: For a healthier overall meal I recommend using whole wheat pasta. The pasta is higher in protein and fiber then traditional wheat pasta. (See gluten free pasta for another healthier option).
Gluten free pasta: To keep this recipe gluten free make sure to use a gluten free pasta. You can use a brown rice pasta for a healthier option. I highly recommend using a chickpea pasta. Banza is my favorite. It has higher protein, higher fiber, and less carbs then traditional pasta – and it tastes great. Even if you don’t need to eat gluten free you will love this pasta, it’s my favorite kind to cook with!
Broccoli: Instead of broccoli you could use cauliflower. You could also add a handful of chopped spinach into the sauce when you add the broccoli and pasta in, it will wilt down and you won’t even taste it. This is another great way to add more veggies to this dish.
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