Healthier Baked Macaroni and Cheese
Indulge in comfort food without the guilt with this Healthier Baked Macaroni and Cheese recipe, a nourishing twist on a classic favorite. Made with tender whole wheat macaroni and a creamy cauliflower-based cheese sauce, this dish is packed with flavor and wholesome ingredients. Reduced-fat cheddar and a touch of Parmesan provide the perfect cheesy richness, while the crispy whole wheat breadcrumb topping adds just the right amount of crunch. Steamed cauliflower blends seamlessly with almond milk and Dijon mustard to create a velvety, nutrient-packed sauce, cutting down on calories without sacrificing taste. Perfect for busy weeknights or potluck gatherings, this better-for-you baked mac and cheese is sure to become a family favorite. Healthy comfort food has never been so satisfying!
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Recipe Information
Ingredients
- 12 ounces Whole wheat elbow macaroni
- 3 cups Cauliflower florets
- 2 cups Low-sodium chicken or vegetable broth
- 1 cup Unsweetened almond milk (or skim milk)
- 2 cups Reduced-fat sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 1 cup Whole wheat breadcrumbs
- 1 teaspoon Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
While the pasta cooks, steam the cauliflower florets until tender, about 7-8 minutes. Alternatively, boil the cauliflower for the same amount of time and drain well.
In a blender or food processor, combine the steamed cauliflower, chicken or vegetable broth, almond milk, Dijon mustard, garlic powder, salt, and black pepper. Blend until smooth and creamy.
Transfer the blended cauliflower sauce to a large saucepan over medium heat. Stir in the shredded cheddar cheese and 1/2 cup of Parmesan cheese, mixing until the cheese is fully melted and the sauce is thickened.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and olive oil. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove from the oven, let cool for a few minutes, and sprinkle with paprika if desired before serving.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6642 mg | 289% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 17.1 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 3181 mg | 245% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
