Heart-Healthy Classic Baked Mac and Cheese
Elevate comfort food with a nutritious twist in this Heart-Healthy Classic Baked Mac and Cheese. Crafted with wholesome ingredients like whole wheat elbow macaroni, reduced-fat sharp cheddar and Parmesan, and a lightened-up cheese sauce made with skim milk and low-sodium vegetable broth, this recipe doesn’t skimp on flavor while keeping cholesterol and sodium in check. The dish is topped with a crispy layer of whole wheat breadcrumbs and fresh parsley, adding irresistible texture and a pop of color. Perfect for busy weeknights or cozy family dinners, this guilt-free delight comes together quickly with just 15 minutes of prep time and bakes to golden perfection, offering a healthier spin on a cherished classic.
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Recipe Information
Ingredients
- 8 ounces Whole wheat elbow macaroni
- 2 tablespoons Olive oil
- 2 tablespoons Whole wheat flour
- 2 cups Low-sodium vegetable broth
- 1 cup Skim milk
- 1.5 cups Sharp cheddar cheese (reduced-fat), shredded
- 0.5 cup Parmesan cheese (reduced-fat), grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 0.5 cup Whole wheat breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, warm the olive oil. Add the whole wheat flour, whisking continuously for about 1-2 minutes to form a paste.
Gradually add the low-sodium vegetable broth while whisking to prevent lumps from forming. Slowly pour in the skim milk, continuing to whisk until the mixture starts to thicken, about 5 minutes.
Reduce the heat to low and add the shredded cheddar cheese and grated Parmesan cheese to the sauce. Stir until the cheeses melt completely into a smooth sauce.
Mix in the Dijon mustard, ground black pepper, garlic powder, and paprika into the cheese sauce.
Add the cooked macaroni to the cheese sauce and stir well until the pasta is evenly coated.
Transfer the macaroni and cheese into a lightly greased 9x13 inch baking dish.
In a small bowl, mix the whole wheat breadcrumbs with chopped parsley. Sprinkle this mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Allow to cool for a few minutes before serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.5 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2066 mg | 159% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1819 mg | 39% | |
*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.
