Heart-Healthy Classic Baked Macaroni and Cheese
Indulge guilt-free with this Heart-Healthy Classic Baked Macaroni and Cheese, a lighter twist on the beloved comfort food. Crafted with wholesome ingredients like whole-grain elbow macaroni, reduced-fat sharp cheddar, and a velvety sauce made from skim milk and low-sodium chicken broth, this recipe is perfect for those seeking a healthier option without compromising on flavor. A golden, crispy topping of whole wheat breadcrumbs mixed with fresh parsley adds delightful texture to every bite. Quick to prepare and baked to perfection in just 30 minutes, this dish is ideal for weeknight meals or cozy gatherings. Loaded with heart-healthy choices and subtle hints of Dijon mustard and paprika, it’s a nutritious yet satisfying crowd-pleaser you'll make again and again.
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Recipe Information
Ingredients
- 8 ounces whole-grain elbow macaroni
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- 1 cup low-sodium chicken broth
- 1.5 cups sharp reduced-fat cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika
- 0.5 cup whole wheat breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish with a light coat of olive oil or cooking spray.
In a large pot of boiling salted water, cook the whole-grain elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, heat 1 tablespoon of olive oil. Add the flour, whisking continuously for 1-2 minutes, until well blended and slightly golden.
Slowly whisk in the skim milk and then the low-sodium chicken broth. Cook for about 5 minutes, stirring constantly, until the mixture thickens.
Remove the saucepan from the heat and stir in the shredded sharp reduced-fat cheddar cheese and grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
Stir in the Dijon mustard, ground black pepper, paprika, and salt until evenly combined.
Add the cooked macaroni to the cheese sauce, stirring to coat all the pasta evenly.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it evenly.
In a small bowl, combine the whole wheat breadcrumbs and chopped fresh parsley. Sprinkle evenly over the top of the macaroni and cheese.
Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your heart-healthy classic baked macaroni and cheese!
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 32.4 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2176 mg | 167% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1662 mg | 35% | |
*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.
