Healthier Baked Mac and Cheese

Transform everyone’s favorite comfort food into a healthier dinner with our Baked Mac and Cheese recipe.

This family-friendly version keeps all the creamy, cheesy goodness you love while sneaking in extra nutrition.

Made with whole wheat pasta and a blend of reduced-fat cheeses, then loaded with hidden vegetables, each bite delivers the comfort food satisfaction you crave.

Perfect for picky eaters and busy families, this casserole proves that comfort food can be both delicious and nutritious.

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Healthier Baked Mac and Cheese

Course Main Course, Side Dish

Cuisine American

Keyword Healthy Makeover

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 320kcal

Ingredients

Mac and Cheese

• 1 pound whole wheat elbow macaroni
• 2 cups reduced-fat shredded cheddar cheese
• 1 cup shredded part-skim mozzarella
• 1/2 cup grated parmesan cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups low-fat milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• 1 cup cauliflower finely chopped
• 1 cup carrots finely grated
• 1 cup zucchini finely grated and squeezed dry

For the Topping:

• 1 cup whole wheat breadcrumbs
• 2 tablespoons butter melted
• 1/2 teaspoon dried parsley

Instructions

• Preheat oven to 375°F. Grease 9×13 baking dish.
• Cook pasta according to package directions, adding chopped cauliflower in last 5 minutes. Drain.
• Meanwhile, melt butter in pot over medium heat. Add flour, whisk 1 minute.
• Gradually whisk in milk. Cook, stirring constantly, until thickened.
• Remove from heat. Stir in seasonings and 2 cups of cheese mixture until melted.
• If using, stir in grated carrots and zucchini.
• Combine sauce with pasta and cauliflower. Transfer to baking dish.
• Mix breadcrumb topping, sprinkle over pasta.
• Bake 15 minutes until bubbly and golden.

Notes

Nutritional Information (per serving)

• Protein: 18g
• Carbohydrates: 42g
• Fiber: 6g
• Fat: 12g
• Sodium: 480mg
• Sugar: 3g

Equipment Needed

• 9×13 baking dish
• Large pot for pasta
• Colander
• Whisk
• Measuring cups and spoons
• Box grater for cheese
• Sharp knife
• Cutting board

Cooking Tips

• Grate cheese yourself for better melting
• Don’t overcook the pasta – it will continue cooking in the oven
• Squeeze grated zucchini very well to prevent watery sauce
• Let rest 5 minutes before serving
• Use pre-grated carrots to save time

Possible Substitutions

• Whole Wheat Pasta: Regular pasta or gluten-free pasta
• Reduced-fat Cheese: Regular cheese
• Hidden Vegetables: Any finely grated vegetables
• Breadcrumbs: Crushed crackers or potato chips
• Low-fat Milk: Any milk you have on hand

Storage

Store in airtight container in refrigerator for up to 4 days. Reheat in microwave with a splash of milk, or in oven covered with foil.