Heart-Healthy Cracker Barrel Mac and Cheese
Indulge in comfort food without compromising your health with this Heart-Healthy Cracker Barrel Mac and Cheese recipe—a lighter take on a classic favorite. Made with whole wheat elbow macaroni and a velvety cheese sauce featuring reduced-fat sharp cheddar and Parmesan, this dish is rich in flavor yet low in guilt. Olive oil and whole wheat flour create a wholesome roux, while low-sodium vegetable broth and skim milk keep the sauce creamy and nutritious. Seasoned with garlic powder, onion powder, and a hint of Dijon mustard, every bite is bursting with savory goodness. Perfectly finished under the broiler for a golden, bubbly topping, this mac and cheese is a healthier comfort dish that’s ideal for family dinners or meal prep. Garnished with fresh parsley, it's as visually appealing as it is delicious! Keywords: heart-healthy mac and cheese, lighter Cracker Barrel recipe, whole wheat mac and cheese.
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Recipe Information
Ingredients
- 8 oz Whole wheat elbow macaroni
- 2 tbsp Olive oil
- 2 tbsp Whole wheat flour
- 1 cup Low sodium vegetable broth
- 1 cup Skim milk
- 1.5 cups Sharp cheddar cheese, reduced fat, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Dijon mustard
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, warm the olive oil. Sprinkle in the whole wheat flour, stirring constantly to form a roux. Cook for about 2 minutes to remove the floury taste.
Gradually whisk in the low sodium vegetable broth and skim milk, ensuring the mixture remains smooth. Bring it to a gentle simmer, stirring frequently, until the sauce begins to thicken.
Reduce heat to low and stir in the sharp cheddar cheese and Parmesan cheese, stirring until fully melted and the sauce is creamy.
Add the garlic powder, onion powder, Dijon mustard, and ground black pepper to the cheese sauce. Stir well to combine all flavors.
Remove the saucepan from heat and gently fold in the cooked macaroni until evenly coated with the cheese sauce.
Transfer the mac and cheese mixture to a lightly greased baking dish and place it under a preheated broiler for 3-5 minutes, or until the top is golden and bubbly.
Remove from the oven, let it cool slightly, and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 18.1 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2050 mg | 158% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1457 mg | 31% | |
*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.
