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Healthy Mac-N-Cheese

I’ve never really tasted a healthy mac-n-cheese that I’ve liked… for some reason I felt it was always missing something.  After fiddling around with several recipes, I finally found one that tasted just as good as the real thing!

First you want to melt a three tablespoons of butter in a saucepan.


Next you take a 1/4 cup flour and whisk into melted butter until fully blended


Pour 2 cups skim milk into flour mixture and stir until thickened


Add two cups 2% grated cheddar cheese and 1/2 cup grated parmesan, stir until melted


Boil 1 1/2 cups Barilla Pasta and cook according to boxed instructions



Pour drained pasta in 2 quart dish and stir in cheese sauce


For added freshness, I like to chop up a few Roma tomatoes for the top


Combine 1 cup bread crumbs with 1/2 cup parmesan cheese and sprinkle on top.  Bake at 350 degrees for 30 minutes.


The end result is a perfect mac-n-cheese that is light and satisfying!  This can easily be made into a meat dish by adding some cooked ground turkey before going in the oven.

  • 1 ½ cups elbow macaroni
  • 3 T  butter
  • 1/4 cup flour
  • 2 C skim milk
  • 1 t dry mustard
  • ½ t salt
  • 1 tsp pepper
  • 2 C grated  cheddar cheese
  • 1 C grated parmesan cheese
  • 2-4 roma tomatoes – sliced
  • 1 C bread crumbs
  • Cook pasta until firm. Set aside.
  • Melt butter on low heat. Whisk in flour and stir for about 3 minutes until blended.
  • Pour in milk and continue to whisk until mixture comes to a light boil. Sauce will thicken some.  Add mustard, salt, and pepper and continue to cook at a low simmer, stirring constantly, until mixture has thickened – about 3 minutes.
  • Stir in cheddar cheese and half (1/2 cup) of the parmesan cheese.
  • Stir until cheese has melted. 

  • Place cooked macaroni in a greased baking dish.
  • Pour sauce over the macaroni and stir until macaroni is fully coated.
  • In a small bowl mix together bread crumbs and remaining parmesan cheese. Top with sliced tomatoes and sprinkle crumb mixture over the pasta.

  • Bake at 350 for 30 minutes.



What’s your favorite mac-n-cheese dish?

9 Responses

  1. Jessica @ How Sweet It Is said on November 9, 2009 at 4:15 pm

    Estela, it looks delish! I am with you on not finding a healthy mac n’ cheese that tastes as good as the real stuff. I’ll give your recipe a try!! 🙂

  2. Estela - Weekly Bite said on November 9, 2009 at 5:03 pm

    Thanks Jessica 🙂

  3. Sarah @ The Foodie Diaries said on November 9, 2009 at 10:11 pm

    Looks great! Mac and cheese is one of my favorite meals–and I’m always looking to try healthier versions… I’m currently trying to work on a microwaveable healthy version haha

  4. Kristen @ Simply Savor said on November 9, 2009 at 10:43 pm

    yumm! i’m always searching for a healthier version of mac and cheese and elbow pasta is the only way i like it 🙂 thanks for the great recipe, i can’t wait to try it!

  5. sophia said on November 10, 2009 at 12:51 am

    I LOVED my kabocha and bacon mac and cheese…it was amazing. I still haven’t tried “real” mac and cheese before though.
    yours look incredibly cheesy and fabulous!!

  6. lynn @ the actors diet said on November 10, 2009 at 2:03 am

    looks delicious! i like the tomato addition

  7. Lu said on November 10, 2009 at 9:54 am

    YUM! I love mac and cheese. Love this healthy version.

  8. Abby said on November 11, 2009 at 8:21 am

    Wow…that looks so impressive and delicious.
    I’ve never made my own, but my favorite is Amy’s Organic Mac ‘n Cheese in the oven. The last 10 minutes I add a bunch of broccoli, sliced mushrooms and whatever other veggies are hanging around to the mix and it cooks up so creamy and delicious. (It’s fun to add salsa on occasion, as well.)

  9. Nicole said on November 12, 2009 at 2:07 pm

    YUM! Love this healthified recipe for mac-n-cheese! Your blog is amazing BTW. I love it! Keep up the great work. I can’t wait to read and learn more!