Healthier Macaroni Cheese
Indulge in comfort food without the guilt with this Healthier Macaroni Cheese recipe, a family-friendly twist on a classic favorite. Packed with whole wheat macaroni, creamy cauliflower, and baby spinach, this dish sneaks in extra nutrition without sacrificing flavor. Instead of heavy cream, a velvety cheese sauce is made lighter with low-fat milk, Greek yogurt, and a modest amount of cheddar, balanced perfectly with a touch of Dijon mustard and paprika for added depth. A crunchy topping of breadcrumbs and Parmesan takes this baked macaroni to the next level. Quick to assemble in just 40 minutes, it’s the perfect wholesome weeknight meal that’s as satisfying as it is nourishing. Perfect for fans of lower-carb comfort food and hidden-vegetable recipes.
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Recipe Information
Ingredients
- 300 g whole wheat macaroni
- 200 g cauliflower florets
- 500 ml low-fat milk
- 100 g cheddar cheese, grated
- 100 g Greek yogurt
- 2 tbsp whole wheat flour
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 0.5 tsp paprika
- 100 g baby spinach leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g breadcrumbs
- 20 g Parmesan cheese, grated
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
Bring a large pot of salted water to a boil. Add the whole wheat macaroni and cook for 2 minutes less than the package instructions. In the final 3 minutes of cooking, add the cauliflower florets to the pot. Drain both and set aside.
While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the whole wheat flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the low-fat milk, ensuring no lumps form. Continue to whisk until the mixture thickens, about 5 minutes.
Reduce the heat to low and stir in the grated cheddar cheese, Greek yogurt, Dijon mustard, paprika, salt, and black pepper. Mix until smooth and creamy.
Add the cooked macaroni and cauliflower into the sauce and stir until evenly coated. Fold in the baby spinach leaves so they wilt slightly.
Transfer the macaroni mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the top of the macaroni.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Allow to cool for 5 minutes before serving. Enjoy your healthier macaroni cheese!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 10.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 485 mg | 37% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 585 mg | 12% | |
*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.
