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.
