This easy Healthy Mac and Cheese recipe has all the creamy flavor and richness of classic mac with fewer calories! Ready in 15 minutes on the stovetop, or add the optional baking step for a crisp gourmet-style topping.
8oz.pasta shapesmacaroni, cavatappi, penne, orecchiette, or other small pasta shapes
1 ½tablespoonunsalted butter
3tablespoonsall-purpose flour or 1-to-1 gluten-free flour blend
1 ¼cup1% or 2% milk
¾teaspoonsalt
1 ¼cupgrated sharp cheddar cheeseif baking, use 1 ¾ cups sharp cheddar cheese (divided between the sauce and the cheese topping)
Instructions
Cook the pasta according to package directions in heavily salted water and drain.
Melt the butter in a saucepan over medium heat, just until it starts to foam. Add the flour to the butter and whisk vigorously for 1-2 minutes, or until the mixture smells warm and nutty. If the flour coats the bottom of the pan and starts to turn golden brown, turn the heat down to medium-low.
Pour the milk into the saucepan while continuing to whisk the roux. Cook for another 2-3 minutes, whisking non-stop, or until the sauce thickens up and you can see the bottom of the pot when you whisk it.
Turn the heat to low. Add 1 ¼ cup of the shredded cheese and salt. Whisk vigorously for 15-30 seconds, or until the cheese is smooth & creamy. Remove the pot from the heat.
Stir the drained pasta into the cheese sauce and gently fold it in until combined. Serve the macaroni and cheese hot!
Optional Baking Instructions
After folding the cooked macaroni in the cheese sauce, pour the macaroni and cheese into the greased baking dish and bake for 21-23 minutes, or until the cheese on top turns golden brown. Remove from the oven and serve hot!
Notes
Storage Directions
Refrigeration. Mac and cheese leftovers will keep covered in an airtight container in the refrigerator for 4-5 days.
Freezing. Freeze individual portions of mac and cheese in freezer-safe containers for 1-2 months. Defrost frozen mac and cheese in the refrigerator overnight before reheating.
Reheating. Reheat mac and cheese on the stovetop with an extra splash of milk until warmed through, or heat in the microwave for a few 2-4 minutes.
Recipe Pro-Tips
Make sure to heavily salt your pasta water – it makes all the difference in the flavor of your pasta! I like to add at least 1 tablespoon of salt for every gallon of water I boil.
To make this recipe gluten-free, just use gluten-free pasta and gluten-free flour.
If adding the baking step, boil the pasta al dente, or until just firm, to prevent the noodles from overcooking in the oven.
Nutrition
Serving: 1/8 of the recipe, baked & made with 1% milkCalories: 294kcalCarbohydrates: 14gProtein: 15gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 535mgFiber: 1gSugar: 2g
Keyword baked macaroni and cheese, healthy baked macaroni and cheese, healthy macaroni and cheese, reduced fat macaroni and cheese