Easy Healthy Mac and Cheese is creamy and comforting with a fraction of fat and calories. Ready in 15 minutes, in one pot!
You might also enjoy my high protein cottage cheese mac and cheese!
When you’re craving mac and cheese but not all the unhealthy saturated fats, calories, and heavy dairy that comes with traditional recipe, this healthy mac and cheese is the perfect answer!
Why You’ll Love This Recipe
- Only 8 ingredients: Just simple and wholesome ingredients. No shelf stable cheese or powdered cheese packets are involved.
- Low calorie: Restaurant-style versions have 600+ calories vs. this homemade macaroni and cheese with only 400 calories per serving.
- One pot meal: For a simple 15 minute weeknight dinner.
- Uses no flour: Less calories, lower in fat, and overall healthier mac and cheese.
- Only 1/4 cup cheese needed: For a decadent cheesy flavor that is still the ultimate comfort food.
- Kid approved: It’s a wonderful crowd pleaser even if you have picky eaters.
- Super versatile: Enjoy as is or bulk it up with veggies and protein. You can even prepare it dairy-free or gluten-free.
Reader’s Review
This was so easy to make and my kids and I enjoyed it so much that I’ve made it 3 times already!
Al
Ingredients for Healthy Mac and Cheese
- Pasta: Macaroni or also known as elbow pasta is our favorite and traditional shaped pasta for mac and cheese. However, you can use any short pasta that can hold creamy sauce like penne, fusilli, bow ties, etc. Feel free to use whole wheat noodles, white pasta or gluten-free noodles.
- Broth: Use low sodium vegetable broth or chicken broth for extra flavor.
- Milk: I recommend using whole milk vs. skim milk for the creamiest results, or at least 2%.
- Butter: All you need is 2 tablespoons of salted butter.
- Cheese: I use a combination of marble cheese or cheddar cheese and aged Parmesan cheese like Parmigiano Reggiano.
- Seasonings: I used a combination of garlic powder, mustard (the condiment), salt and pepper.
How to Make Healthy Mac and Cheese
Here is quick overview how to make it. You can also find full recipe card below.
- Prepare the creamy cheese sauce: In a large pot or Dutch oven, whisk 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.
- Add the pasta: As soon as your liquid mixture begins to boil, reduce the heat to a medium heat simmer and add the macaroni to the saucepan.
- Cook: Cook for 8-10 minutes, or until al dente. Stir occasionally, to stop the pasta sticking to the pan.
- Add the cheese: Once the pasta is ready, remove the pot from the heat. Do not drain. Then gradually add in the cheese, stirring between each addition.
Tips for Best Results
- Have all the ingredients prepped: Since this healthy 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.
- Don’t use pre-shredded cheese: For the best melting results, make sure to use blocks of real cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents that prevents it from melting well.
- To adjust the cheese sauce consistency: If you notice that the pasta is almost cooked but there’s still a lot of liquid, I recommend increasing the heat. Likewise, if the liquid seems to be running out, add an extra 1/4 cup or more of any broth.
- Use whole wheat pasta when possible: Unlike processed white pasta, which many consider “empty calories”, whole wheat pasta is packed with nutrients including complex carbohydrates, protein, fiber, and several vitamins and minerals.
- Adjust the time for gluten–free: Gluten-free pasta usually only takes a few minutes to cook, so adjust the time accordingly.
Additions
- Frozen vegetables: Frozen green peas, corn or edamame beans are good additions. Rinse under hot water and drain before adding.
- Fresh veggies: Broccoli florets or cauliflower that have been blanched or steamed, roasted, or some even like it raw.
- Spinach: Add a handful into the hot, ready healthy mac and cheese and stir until wilted.
- More protein: You can add diced baked chicken breast or use chickpeas, white beans or fried tofu for plant-based source of protein.
- 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.
- Bacon: Leftover chopped oven baked 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!
Variations
- Creamier: For creamier mac and cheese, you could swap out a few tablespoons of the milk for heavy cream or half and half. It’ll have a lot of impact on the flavor but not too much impact on the calories!
- Other cheese: Feel free to experiment with using a combination of cheese in the cheese sauce. For example, gouda, sharp cheddar cheese or cream cheese.
- Vegetarian: Unfortunately, Parmesan cheese isn’t vegetarian because it contains rennet. However, simply swap this out for another sharp cheese or some nutritional yeast. Also, if you can buy vegetarian Parmesan.
- Dairy-free: Use unsweetened almond milk, oat milk or soy milk. Although keep in mind, the sauce likely won’t be as creamy. Then use a dairy-free melty cheese.
Serving Ideas
I often get asked “What to serve with mac and cheese?”. You can enjoy it as a side dish, alone as is, or with these meal ideas:
- Comfort food: For a mac and cheese dinner pair with ground turkey meatloaf or healthy fried chicken. Kids love almond crusted chicken!
- Meatballs: Like these turkey meatballs.
- Coleslaw: Either a creamy healthy coleslaw or here is my favorite coleslaw recipe ever!
- Roasted vegetables: Like roasted cauliflower or oven roasted asparagus.
How to Store and Reheat
Store: It tastes best while fresh and super saucy. As mac and cheese 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 1 day only.
Do not freeze, as pasta and dairy don’t freeze well.
Reheat: It’s best to reheat the pasta gently on the stovetop with an extra splash of broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments.
FAQs
Can I make healthy mac and cheese for one?
Yes but I recommend you make 2 portions. It’s easiest to pair down the below recipe from 6 to 2 servings (3 cups of pasta becomes 1) etc.
Can I bake it?
I don’t recommend to bake this mac and cheese it because the sauce will dry out. Baked versions need more cheese, sauce and seasonings due to the longer baking time.
More Healthy Pasta Recipes to Try
- Instant Pot mac and cheese
- Baked mac and cheese with cauliflower
- One pot chili mac
- Cottage cheese alfredo
- Healthy hamburger helper
- Cottage cheese pasta
- Healthy chicken alfredo
Healthy Mac and Cheese Recipe
Easy Healthy Mac and Cheese recipe swaps out copious amounts of heavy dairy for lightened up options. It's easy to make in 15 minutes in one pot.
Equipment
Video
Ingredients
- 3 cups whole wheat elbow macaroni, uncooked
- 3 cups vegetable or chicken broth, low sodium
- 1 cup whole milk
- 2 tablespoons butter, salted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard, condiment
- 3/4 teaspoon salt
- Ground black pepper, to taste
- 1 cup marble or cheddar cheese, shredded
- 1/4 cup Parmesan cheese, shredded
Instructions
- In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
- 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.
- Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That’s it.
- Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
- Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped baked bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
- Store: Refrigerate leftovers for up to 1 day. 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.
- Freeze: Do not freeze as pasta and dairy do not freeze well.
- 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.
Nutrition
Serving: 1cup, Calories: 405kcal, Carbohydrates: 55g, Protein: 18g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 549mg, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
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
Yay! You don’t know how happy I am to read your great comment. Thanks Felicia!
Hi,
Do you have any gluten, dairy free recipes?
Hi Alison! You can check out these recipes and substitute with non-dairy cheese. I also find gluten free pasta works in my mac and cheese recipe.
https://ifoodreal.com/roasted-cauliflower-mac-cheese/
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.
Just what I love to hear Lauren! Thanks for sharing some of your cooking tips 🙂
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.
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!
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!
I am so happy to hear this Lisa!
Some of the best mac and cheese I’ve ever had and I don’t feel as guilty eating it!
Love it!
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?
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!
This was so easy and so YUMMY!! Thank you for this recipe! Definitely a new go-to.
So glad you liked it Lisa!
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!!!!!
Hi Yvonne! I am so happy to hear that you are cooking for your family. That’s awesome. Glad your family liked the recipe!
We all loooooved it!!! Will do again and send it yo my mom 🙂
Awesome. Thanks so much Camille!
Thank you so much it was just what I was looking for!!