by Olena

Healthy Mac and Cheese

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Olena Osipov
5 from 59 votes

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Easy Healthy Mac and Cheese swaps out copious amounts of heavy dairy for lightened up options – for a dish that is still creamy and comforting, but with a portion of the fat and calories! Even better, this stovetop version requires only one pot and 15 minutes to prepare.

If you’re healthy macaroni and cheese obsessed like me, you might also enjoy Instant Pot mac and cheese, spaghetti squash mac and cheese, and cauliflower mac and cheese!

Healthy Mac and Cheese

Healthy Mac and Cheese Recipe

When you’re craving mac and cheese, but not all the unhealthy saturated fats, calories, and heavy dairy that comes with it – this healthy mac and cheese recipe is the perfect answer. This fuss-free recipe will teach you that you don’t have to drench the dish in full-fat dairy and butter for it to be wholesome, comforting, and cozy- same goes with healthy chicken Alfredo!

Simply use whole wheat pasta, reduce the amount of butter and cheese, and use milk plus flavorful broth in place of heavy cream – it’s simple (and still a super creamy and delicious low-calorie mac and cheese!). Perfect for busy families, one-pan mac and cheese recipe is ready in just 15 minutes and can be customized in several ways (like packing in extra veggies or protein!).

Why Make Healthy Macaroni and Cheese?

  • Only 8 ingredients: Requires just a handful of simple, wholesome ingredients- and no shelf stable cheese or powdered packets!
  • Low-calorie mac and cheese: Restaurant-style versions- 600+ calories vs. my healthy macaroni and cheese only 400 cal per serving! 
  • One pot: For a fuss-free, simple mid-week meal!
  • Uses no flour (or roux): Less calories, butter, and overall healthier macaroni and cheese!
  • Only ¼ cup cheese needed: Adds decadent cheesy flavor.
  • Kid approved: Healthy mac and cheese is a wonderful crowd-pleaser!
  • Super versatile: Enjoy as is or bulk it up with veggies and protein – you can even prepare it dairy-free or gluten-free!
Healthy Mac and Cheese in a blue bowl with golden spoon

Ingredients for Stovetop Mac and Cheese

This healthy mac and cheese recipe requires just 8 simple ingredients (plus salt and pepper) – most of which are likely already in your kitchen, including:

  • Pasta: Macaroni (elbow pasta) is our favorite- and traditional- shaped pasta for mac and cheese (and makes it into my pasta salad and even minestrone, too). However, you can use any short pasta that can hold sauce; penne, fusilli, bow ties, etc. Feel free to use whole wheat, white, or gluten-free pasta (adjust the cooking time accordingly).
  • Broth: Use low-sodium vegetable or chicken broth for extra flavor but barely any calories (just like I did for this healthy mushroom stroganoff).
  • Milk: I recommend using whole milk for the creamiest results (or at-least 2%). Dairy-free will also work (read FAQs).
  • Butter: All you need is two tablespoons of salted butter for this low-calorie mac and cheese recipe!
  • Cheese: I use a combination of marble or cheddar cheese (I try to buy organic when possible) and parmesan. For vegetarian mac and cheese feel free to sub the parmesan for another sharp cheese. Make sure to use cheese blocks, not pre-shredded for the best melting.  
  • Seasonings: I used a combination of garlic powder, mustard (the condiment), and salt and pepper.

Keep reading below (after the recipe how-to) for more instructions on healthy macaroni and cheese add-ins and seasoning variations!

How to Make Healthy Mac and Cheese

  • Grate the cheese: Avoid pre-shredded cheese with their anti-caking agents. Instead, use big blocks to shred yourself if you want the ooey-gooey melty low-calorie mac and cheese of your dreams!
  • Prepare the creamy sauce: In a large pot, combine the broth, milk, butter, and all the seasonings. Then, bring to a boil – keeping an eye on it (as it can spill over as soon as it begins to boil).
  • Cook the pasta: As soon as it starts to boil, reduce the heat to a medium heat simmer and add the macaroni (or your pasta of choice) to the saucepan. Cook for 8-10 minute, or until al dente. Stir occasionally, to stop the pasta sticking to the pan.

Keep in mind that gluten-free pasta usually only requires 3-5 minutes, so adjust the time accordingly.  

  • Add the cheese: Once the pasta is ready, remove the saucepan from the heat. Then gradually add in the cheese, stirring between each addition. Then serve as-is or with your favorite toppings (read add-in section for my top suggestions).

If you want to add a little ‘crisp’ texture, you could keep a sprinkling of cheese to one side, sprinkle it over the top of the dish (optionally along with a tiny sprinkling of bread crumbs), and broil until crisped up.

Optional Add-In’s and Variations

There are several ways you can bulk up this healthy macaroni and cheese, either as add-ins or toppings, including:

  • Frozen green peas, sweet corn or edamame beans: Rinse under hot water and drain before adding. I make veggie mac and cheese muffins this way and kids love anything in a muffin form!
  • Finely chopped broccoli or cauliflower: That has been blanched or steamed, roasted, or some even like it raw.
  • Caramelized onion: You can make a healthy version of this flavorful topping by reducing the amount of butter used.
  • Spinach: Add a handful into the hot, ready healthy macaroni and cheese and stir until wilted.
  • Other veggies: I also like adding chopped zucchini, asparagus, tomatoes, etc. You can saute them in a separate pan if you want them more browned, or add directly to this one pot macaroni and cheese.
  • Butternut squash mac: Add in some cooked then pureed butternut mac and cheese for a seasonal twist.
  • More heat: Drizzle the bowl with Frank’s red hot sauce, Cholula or Tabasco.
  • Spices and seasonings: Everything bagel seasoning, Montreal steak spice, paprika, nutmeg, soy sauce and even honey or pesto can be added to the healthy mac and cheese.
  • Bacon: Leftover chopped bacon will add extra ‘salty’ flavor. I like to bake mine at 425 degrees F for 20 minutes- it’s less mess and fuss-free!
  • Protein: This low-calorie mac and cheese goes very well with sweet and sticky honey garlic chicken and other simple chicken or shrimp dishes.

There are also several ways to vary this easy stovetop mac and cheese recipe:

  • Creamier: For creamier stovetop mac and cheese, you could swap out a few tbsp of the milk for heavy cream or half and half. It’ll have a lot of impact but not too much impact on the calories!
  • Other cheese: Feel free to experiment with using a combination of cheese in the healthy cheese sauce. For example, gouda, a sharp cheddar cheese, cream cheese, etc. Use low-fat versions if preferred (though usually the less fat they have, the less they melt smoothly).
  • Vegetarian mac and cheese: Unfortunately, parmesan isn’t vegetarian (it contains rennet). However, simply swap this out for another sharp cheese for a vegetarian version and/or some nutritional yeast.

Tips for Best Results

  • Have all the ingredients prepped: Since this one-pot mac and cheese can come together in just 15 minutes, it’s a good idea to have all your ingredients prepped and ready to go before starting – so you don’t slow the process down!
  • To adjust the cheese sauce consistency: If you notice that the noodles are almost cooked but there’s still a lot of liquid, I recommend increasing the heat. Likewise, it the liquid seems to be running out – add an extra ¼ cup (or more) of broth.
  • Use whole wheat pasta when possible: Unlike processed/refined white pasta (which many consider ‘empty calories’), whole wheat pasta is packed with nutrients including complex carbs, added protein, fiber, and several vitamins and minerals.
  • Adjust the time for glutenfree: Gluten-free pasta usually only takes a few minutes to cook, so adjust the time accordingly.

FAQs

Is mac and cheese healthy?

Regular stovetop mac and cheese recipes often include tons of cheese, butter, and even sometimes cream. Luckily, you can make some easy ingredient swaps for a healthier dish without sacrificing too much on flavor or texture. For example, swap out any cream for full-fat milk, reduce the amount of cheese until there’s ‘just enough’ to taste decadent without weighing you down (and the same goes for the butter). You can also use whole wheat pasta in place of highly processed white pasta.

Can I use dairy-free milk for mac and cheese?

Yes – use whatever milk you’d prefer, though the sauce likely won’t be as creamy. You could even use a dairy-free melty cheese if desired for a fully vegan mac n’ cheese!

Can I make healthy mac and cheese with veggies?

You sure can. Whether you want to add veggies directly to the pan or serve as a side, there are several ways to boost the nutrients in this low-calorie mac and cheese recipe. If adding directly to the pan, I like to use green peas, sweet corn, and spinach (which only take minutes to heat up (especially from frozen) and disperse. Alternatively, share the pasta with your veggie sides of choice. Read above for several options on ways to bulk up this healthy mac and cheese.

Can I make healthy mac and cheese for one?

Yes – but I recommend you make 2 portions – that way, you get to enjoy leftovers! It’s also easiest to pair down the below recipe from 6 to 2 (3 cups of pasta becomes 1, etc.).

How do I add protein to mac and cheese?

It’s easy to boost the protein content in this comforting pasta dish. You can use chicken (from scratch or leftovers) for a delicious meaty mac OR use tofu or chickpeas for plant-based sources of protein. You can also increase the protein of this dish with your choice of sides (read the serving suggestions section).

What is the best pasta for mac and cheese?

If you’re not using macaroni (aka ‘elbow pasta’), I recommend short pasta like penne, fusilli, shells, farfalle, etc. I prefer using whole wheat pasta as it’s more nourishing and healthier than white pasta.

Can I bake the healthy mac and cheese?

I don’t recommend it because the sauce will dry out as this was specifically designed as a stovetop mac and cheese. Baked versions need more cheese and sauce and seasonings, respectively, due to the longer baking time.

macaroni and cheese sprinkled with seasoning with a spoon dipped into it for serving

Serving Recommendations

I often get asked ‘what to eat with mac and cheese’ – you can enjoy this healthy macaroni and cheese as a side, alone as-is, with additional ingredients (listed above) or with sides, including:

Looking for more easy one-pot pasta comfort food recipes? You might also enjoy this Instant pot lasagna, crockpot chicken spaghetti, one-pot chili mac, and parmesan chicken pasta!

Making This Recipe in Advance

Storing: This healthy, low-calorie mac and cheese tastes best while fresh and super ‘saucy.’ As it sits, the noodles will soak up the sauce and cause the dish to dry out. For that reason, I recommend storing leftovers in an airtight container in the fridge for up to a day only. Do not freeze, as pasta and dairy don’t freeze well.

The pasta won’t spoil after a day. It’s just that it will soak up the sauce and just won’t taste as good. However, feel free to store it for between 4-5 days if you want.

Reheating: It’s best to reheat the pasta gently on the stovetop with an extra splash of milk/broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments (with an extra splash of liquid, – milk or broth, as needed).

More Healthy Pasta Recipes

healthy mac and cheese recipe
Healthy Mac and Cheese

Healthy Mac and Cheese {One Pot – 15 Minutes}

Easy Healthy Mac and Cheese swaps out copious amounts of heavy dairy for lightened up options – for a dish that is still creamy and comforting, but with a portion of the fat and calories! Even better, this stovetop version requires only one pot and 15 minutes to prepare.
4.95 from 59 votes
Print Save Rate
Course: Dinner
Cuisine: North American
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
Servings: 6 servings
Calories: 405kcal
Author: Olena Osipov

Ingredients

Instructions

  • In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
    Healthy Mac and Cheese
  • Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
    Healthy Mac and Cheese
  • Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That’s it.
    Healthy Mac and Cheese
  • Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
    Healthy Mac and Cheese
  • Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

Store: Refrigerate leftovers for up to 1 day. Do not freeze as pasta and dairy do not freeze well.

    Reheat: Reheat gently on the stovetop with an extra splash of milk/broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments (with an extra splash of liquid, – milk or broth, as needed).

      Video

      Notes

      • Pasta: Any short pasta, white or gluten free works. Cook gluten free pasta for shorter amount of time.
      • Cheese: You can use marble cheese, white or yellow cheddar cheese. It is best to buy a block of cheese and grate yourself because it will melt better.
      • Milk and butter: I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.
      • Prep before beginning to cook: This easy recipe comes together quick in one pot for. So, I recommend to have all ingredients prepped and ready to go before starting.
      • Too much or little broth: If you notice your pasta is almost ready and there is still a lot of liquid, turn up the heat. Likewise, if you see pasta is not done and you are running out of liquid, add 1/4 cup at a time.
      • Can I bake it? I don’t recommend it because sauce will dry out. Baked versions need more cheese and sauce and seasonings respectively.
      • Flavor boost: Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. For bacon: I like to bake mine at 425 degrees F for 20 minutes. Way less mess.
      See recipe post for more tips and FAQs.

      Nutrition

      Serving: 1cup | Calories: 405kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 549mg | Potassium: 230mg | Sugar: 2g | Vitamin A: 433IU | Calcium: 273mg | Iron: 3mg
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      132 comments on “Healthy Mac and Cheese

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      1. 5 stars
        Another AMAZING recipe, Olena!! I feel like I don’t need any other recipe site ever again – everything I make from your recipes is absolutely purely delightful and delicious.

        I just wanted to leave a comment with my substitutions because I didn’t have enough milk on hand, and I didn’t have the cheddar or fresh parmesan cheeses.

        I substituted the cheddar with American (Land of Lakes) and I usually don’t really like American cheese, but it still came out amazing (I can’t wait to use with the cheddar next time though).

        I didn’t have enough whole milk left, so I used half and half in place for all the milk – it came out so creamy and I think I will use half and half next time as well.

        I used the bigger elbow pasta because I had just the right amount left for this recipe – loved it.

        I almost ALWAYS have fresh parmesan on hand but I haven’t been shopping yet this week, so I used Asiago in place of the parm and it was still amazingly delicious!

        Added a teeny bit of paprika after the pasta was cooked. Also – I saw another user mention that the pasta didn’t soak up all the broth/milk yet and I saw your comment where you said don’t worry about it because it will soak up fully after you take it off the heat – This is absolutely correct! I was a bit worried at first.

        I have tried my hand at various mac and cheese recipes over the years, and this is by far the best – and I have to say it’s probably the ONLY one where you actually cook the pasta IN the broth/milk/spices. Every other recipe I’ve ever used had me cook the pasta in water first. THIS IS THE KEY PEOPLE ***!!!

        Olena you are amazing!!!!

        Oh and it came together in 15 minutes easily using all ingredients I had on hand. I am absolutely obsessed with your recipes. Thank you !!!!

      2. 5 stars
        My mac and cheese loving husband said this would be no good when I told him I was going to make him a healthy version of a favorite side. He said it was amazing and loved it and my firefighter son wolfed down more than one portion because he loved it, too. Thanks again!

      3. 5 stars
        This recipe is absolutely perfect and has quickly become our go-to mac and cheese recipe! We only use 1% milk in our house and find that there is plenty of fat in the cheese to make this recipe work perfectly using only the 1%. My daughter’s friends have even started requesting it when they do pot-lucks. While we do still love the occasional regular full fat indulgence of the old standard mac and cheese, this recipe allows us to enjoy more often without all the guilt. Definitely recommend!

      4. Hi!! Just found this recipe! I’m excited to try a “healthier” Mac & cheese!! Could someone please help me the amount of measurements I would use with a full 16 oc box of pasta?
        Thanks!!

      5. Olena,

        Thank you for this recipe. I have 3 kinds of Dairy for milk in my home. Skim milk, light cream and Almond 30 calorie unsweetened milk. How would you suggest I use skim and light cream to make the full milk that works ?
        My husband ( terrific guy ) does not like Parm cheese. Any suggestions. We both love Mac and cheese.
        Thank you,
        Jetta

        1. Combine skim milk and light cream to taste. If you want exact whole milk concoction feel free to Google for % fat calculation. Parmesan cheese adds flavor in this recipe and is recommended. Can sub with nutritional yeast. This is already lightened up recipe so I would follow it for best flavor results.

      6. 5 stars
        Comfort food without the food coma. I use white cheddar and add in sautéed broccoli, it’s such a great work night dinner!

      7. 4 stars
        Made this with 1/2 cup 1% milk and 1/2 cup 10% cream, as didn’t have whole or 2% milk ,shredded marble cheese 1 1/2 cups cause didn’t have fresh parmesan and my husband said it was really good!
        Thank you Olena!!☺️

      8. 4 stars
        This was so yum! Thanks for the amazing recipe! I used a little more cheese and milk though. I’m using it for my school lunches as well 🙂
        ⭐️⭐️⭐️⭐️ (4 stars)

      9. 5 stars
        What a wonderful recipe Olena, so quick and flavorful! My kids devoured it! I enjoy all your healthy and easy recipes.

      10. 5 stars
        Just found your site & it’s great. Made the mac & cheese. It’s BRILLIANT to cook the pasta in the broth & milk with an outstanding result. Thank you ! Will make the spinach salad next & am sure will be trying many more recipes. I’m 76, Hungarian background & cook every day & always looking for new & different recipes. Happy cooking !!!

      11. 5 stars
        I made this for Easter Dinner, doubled it and boy what a hit. So moist and flavorful. I did by the more expensive noodles to throw it over the top….Not a drop left….Everything was gone. Thank you for sharing this..

      12. 5 stars
        It was like brain cell fireworks when I read the instruction to boil the mac in broth and milk!! Like why hadnt I ever thought of this before to make things creamier without having to add extra things to achieve the same creaminess! Excellent recipe, tasted fantastic and so much guilt was washed away because i wasnt eating handfuls of cheese in every mouthful lol.

      13. 5 stars
        Just made this and OMG, this is amazing. I am seriously Mac and cheese lover and this was so simple and so tasty. I can’t believe I just found this gem of a recipe from an easy ‘healthy Mac’ google search

      14. 5 stars
        Forgot to add the star rating to my previous review – a definite five for this one!

        Hello from Australia! I’d tried other traditional Mac and cheese recipes before that turned out stodgy and not so flavoursome, so it had been a while since I ventured into making another. This one is AMAZING!! It really does only take 15 mins, and it’s so versatile – I added some chopped spinach at the end for some colour. I used less salt as I used regular chicken stock, and towards the end when the pasta is almost done, I also had to add extra water little by little to finish it off and make sure the sauce wasn’t dry. Overall, this recipe is a keeper.

      15. 5 stars
        I am 12 years old and LOVE baking, cooking, grilling, anything like that. I tried this recipe, it’s amazing! It tastes better than unhealthy recipes and it’s an awesome side for bbq, like we served it, or just by itself! I highly recommend this.

        1. Thank you for taking the time to write this review Cora! I am so happy you like my recipe and more importantly that you love cooking, baking and grilling healthy foods!

      16. 5 stars
        This is hands down the best homemade Mac and cheese I have ever made, and it’s so easy! I took your advice on adding bagel seasoning and it’s AMAZING. Thank you!

      17. Question regarding the refrigerating leftovers for up to 1 day. Why does it only good for 1 day? I make my work lunches typically on Sunday for my 4 day work week. Do you think it should be fine for a few days like most meals?

        1. Hey Bethany! I find the pasta absorbs the sauce. The longer it is in the fridge, the drier the pasta becomes. It doesn’t go “bad” if you keep leftovers for longer, just not as good!

      18. 5 stars
        I made this for the first time and I’m only 14, and it was a big hit at our house my family just can’t stop talking about how delicious it is.
        Thank you so much!!!!!

        1. Hi Yvonne! I am so happy to hear that you are cooking for your family. That’s awesome. Glad your family liked the recipe!

          1. Olena,
            I would also love to know how much more cheese and sauce and seasonings would be needed to bake the mac and cheese. I just love my mac and cheese with a golden bubbly top coming out of the oven.

            Sincerely
            Pat

      19. I don’t know what I’m doing wrong. Is the liquid supposed to be all soaked up from the noodles? It still seems like it’s still too liquidy for mac and cheese.

      20. 5 stars
        Though I’m not a huge fan of mac and cheese myself, my family is absolutely nutty for it. The sodium content of regular mac and cheese makes my eyes bug out (I’ve seen labels reading over a 1,000mg per serving, your recipe has half of that) so when my daughter in law found your recipe we knew we needed to try it. As everyone on here notes, it is delicious and I’m now a huge mac and cheese fan. Thank you Olena ?

      21. How does this rate on sodium levels??? We are looking to find good tasting pasta dishes to use as sides that aren’t loaded with sodium!!

        1. There is nutritional info located inside each recipe card (at the bottom) 🙂
          It will tell you how much sodium there is per serving.

      22. 5 stars
        Delicious! I have tried making other mac n cheese recipes in the past and they just didn’t cut it. This one was tasty, creamy, and flavourful, not to mention super easy to make! I will definitely make this one again!!

      23. 5 stars
        This was excellent! So easy. I did not change a thing. So much less fattening than classic recipes without compromising flavor. The way the broth boiling the noodles becomes part of the sauce – brilliant! I found a quinoa mac noodle at Costco which was delicious, and made this recipe gluten-free. I think – LOL

      24. 5 stars
        A huge hit with the whole family. SO delicious and creamy! Love that it’s all real ingredients. Thanks for the great recipe ?

      25. 5 stars
        Soooooo delicious!
        I made a little over 3 cups (my mini whole wheat elbows from Sprouts contained just about 3 1/4 cups). I absolutely added more whole milk AND used some Gouda cheese to add more cheese flavor. Along with Colby jack cheese + Parmesan. Love love love this creamy savory pot! Reminded me of the Panera white Mac & cheese minus all of the extra empty calories. Pictures on my insta!

      26. 5 stars
        Delicious!
        I could not find whole wheat mac so used standard mac pasta.
        First time I have made macaroni and cheese and I will not bother with any other recipes after this one because this was just right. It gave everything we all know we want from mac and cheese.

      27. 5 stars
        I needed something quick and delicious for dinner tonight. I was a bit sceptical with the amount of liquid and honestly thought we may have had to order pizza, but OMG was I wrong. This recipe is amazing and delicious. This will be our new go to Mac recipe. ?

      28. 5 stars
        Scrump-dilly-icious?Win-Win-Win recipe—easy, healthy, delicious. This is the only mac ‘n cheese recipe to use ever!

        1. Hi! Just wanted to clarify how many servings? It says 4 initially but then the nutrition facts show 6. Thank you!!

          1. Hi Cory! Thanks for noticing that discrepancy. It is 6 servings (and I have changed it to reflect that!)

      29. 5 stars
        Yummy! I loved this recipe. My husband loves comfort foods and we’re trying to eat healthier, so this was a great option. 🙂

      30. 5 stars
        Hey!! I’ve been using your recipes to help with my weight loss journey and your meals have been working WONDERS!! For this recipe, I wanted to know what the best alternative to whole milk would be

      31. 5 stars
        Little baby cheese, I love this recipe, so easy, and quick, the kids love it. I add I little bacon to it to make it MORE healthy.

      32. 5 stars
        This is my favorite Mac n cheese recipe, but now I’m starting to notice I can’t find marble cheese anywhere :/ is there something I can use instead of marble? Thanks! And thank you so much for this recipe! It’s so easy and delicious!

      33. Hi Olena, I’m looking forward to making this recipe! I’m in Australia and we don’t seem to have marble cheese! Any other suggestions/?

      34. 5 stars
        Found your site yesterday when searching for easy healthy family dinners. There are so many great recipes to try but I chose the healthier mac and cheese as a side to the main chicken entree. So easy to follow, super quick which i love, and so tasty! My son said 20 out of 10! ??

      35. 5 stars
        Really delicious. I have made it twice so far. First time used parmigiana Reggiano because that’s what I had. Used skim milk and homemade chicken broth. It was amazing.

        Made it this time according to the recipe with marbled cheese, whole milk etc. Taste not as intense but just as good!

      36. 5 stars
        This was a simple and quick recipe. It was a big hit. I made sure to write this one down. You won’t be disappointed!

      37. 5 stars
        This became my go to Mac and Cheese Recipe of all time! My kids and even husband love it! Thank you Olena!

      38. 4 stars
        Awesome mac and cheese my whole family loved the pasta.
        Great recipe, maybe just a bit more sauce, but other than that a stunning meal.

      39. 5 stars
        The only adjustment I made was using 1/2 cup skim and 1/2 cup 1/2&1/2 because that’s what I had. Okay… I do have to admit I also used 3 slices of spliced/chopped bacon! Excellent recipe! Thanks.

          1. 5 stars
            Man, that was the most excellent macaroni and cheese recipe. Since there are only 2 of us at home, we had leftovers. They lasted 12 hours and are almost better than fresh!

        1. 5 stars
          I was a bit skeptical at first but this is the best macaroni cheese I’ve made! I served it with broccoli and peas. Also drizzled some hot sauce over the top

      40. 5 stars
        Just made this using whole wheat macaroni and skim milk. Added one slice of swiss cheese and pinch of cayenne. It was delicious!

      41. 5 stars
        Thank you Olena! This is so good! Rich and creamy and so easy. It really satisfied my craving for some scrumptious comfort food! My husband and I enjoy many of your recipes. ❤️

      42. 5 stars
        My family loved this mac and cheese! This is the second recipe I have made from your website and I am wanting to try a lot more. I had to swap milk for canned goat milk, and I used ancient grains quinoa elbow pasta. I love that there is not a ton of cheese, but it still tastes cheesy and creamy. It was super easy to make; just wish I could find marbled cheese where we are but I used white and yellow cheddar. Thank you again!!

        1. Awe, you are so welcome! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!

      43. 5 stars
        I was very hesitant to try this recipe. I have been making very unhealthy mac and cheese for years -everyone loves it but as out diet has changed and we have switched over to organic and healthier choices, our family recipe had to change. I decided to give this recipe a try and I am so thankful. It was so flavorful and creamy. It took a lot less time which is great for me!
        Thanks so much for a great healthier recipe on this comfort food.

      44. 5 stars
        By far the easiest mac & cheese recipe I have ever made AND it was delicious too!
        We’ve searched around for the best homemade mac & cheese recipes and they usually come out really rich and too thick, this was seriously perfect!
        Thank you so much! We will definitely be making this again (and again!)

      45. 5 stars
        We love this Healthy Mac & Cheese recipe! We only had sharp white cheddar cheese to use, which we really enjoyed as well.
        Thank you so much Olena for all your delicious recipes!!!

      46. 5 stars
        Hi Olena,
        Macaroni is a super star ar of cooking fast and tasty, but sometimes I feel guilty that they are not that healthy for me. But with new recipe from you I will enjoy them very much,.
        Thanks,
        Olga

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