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 cottage cheese mac and cheese and baked mac and cheese with cauliflower.
Table of Contents
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 recipe is the perfect answer.
Perfect healthy dinner idea for the whole family, this pasta recipe is ready in just 15 minutes and can be customized in several ways!
I now have turned it into an Instant Pot mac and cheese recipe for added convenience as well!
Why You Will 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 fuss-free, simple 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.
Ingredients for Healthy Mac and Cheese
This mac and cheese recipe requires just 8 simple ingredients, most of which are likely already in your kitchen.
- 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 for this low calorie mac and cheese recipe.
- 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 stovetop 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!
- 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
There are several ways you can bulk up this healthy mac and cheese, either as add-ins or toppings.
- Frozen vegetables: Frozen green peas, corn or edamame beans are good additions. Rinse under hot water and drain before adding.
- Finely chopped 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.
- 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 the pot.
- 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
There are also several ways to vary this recipe:
- 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 mac and cheese: Unfortunately, Parmesan cheese isn’t vegetarian because it contains rennet. However, simply swap this out for another sharp cheese for vegan Parmesan or some nutritional yeast. Also, if you can buy vegetarian Parmesan, it’s an option as well. It does exist!
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!
- A simple side salad: Leafy green salads like kale salad or lettuce salad recipe.
- Veggie salad: Like creamy cucumber salad.
- 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.
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 in the refrigerator for 4-5 days, if you want.
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
Regular mac and cheese recipes often include tons of cheese, butter, and even sometimes cream. Luckily, you can make some easy ingredient swaps for a healthy cheese pasta 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 noodles in place of highly processed white pasta.
Yes. Use whatever milk you prefer like unsweetened almond milk, oat milk or soy milk. Although keep in mind, 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!
Yes but I recommend you make 2 portions. That way, you get to enjoy leftovers for healthy lunch! It’s also easiest to pair down the below recipe from 6 to 2 servings (3 cups of pasta becomes 1) etc.
It’s easy to make this a protein mac and cheese! You can add diced baked chicken breast or use chickpeas, white beans or fried tofu for plant-based source of protein.
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
- One pot chili mac
- Cottage cheese alfredo
- Spaghetti in tomato sauce
- Healthy hamburger helper
- Cottage cheese pasta
- Turkey pasta casserole
- Healthy chicken alfredo
Healthy Mac and Cheese Recipe
Equipment
Ingredients
- 3 cups whole wheat elbow macaroni uncooked
- 3 cups vegetable or chicken broth low sodium
- 1 cup whole milk
- 2 tbsp butter salted
- 1/4 tsp garlic powder
- 1/4 tsp mustard condiment
- 3/4 tsp 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.
Video
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.
- Milk and butter: I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.
- 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.
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
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.
Comfort food without the food coma. I use white cheddar and add in sautéed broccoli, it’s such a great work night dinner!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Excellent, fast, easy and good, thank you!
I’m so glad you enjoyed it! Thank you for the wonderful review!
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!!☺️
Yay! So happy to hear!
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)
That’s so great! It sounds like you have a new favorite!
What a wonderful recipe Olena, so quick and flavorful! My kids devoured it! I enjoy all your healthy and easy recipes.
I am so happy to hear this Lilia!
Can you use beef broth?
No
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 !!!
Hi Donna! I am so pleased you are enjoying my recipes!
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..
So happy to hear this Anne!
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.