Heart-Healthy Homemade Mac and Cheese
Indulge in the ultimate comfort food with a nutritious twist: Heart-Healthy Homemade Mac and Cheese! This guilt-free version of the classic favorite swaps traditional ingredients for wholesome alternatives that don’t skimp on flavor. Made with whole grain elbow macaroni and a velvety cauliflower-based cheese sauce, this recipe is a perfect blend of indulgence and nutrition. Reduced-fat sharp cheddar and Parmesan cheese deliver a delightful creaminess, while garlic, Dijon mustard, and paprika add a flavorful kick. The inclusion of unsweetened almond milk and olive oil keeps it light, making it a heart-smart choice for weeknight dinners or meal prepping. Ready in just 35 minutes, this family-friendly dish is an irresistible way to enjoy classic mac and cheese in a healthier, more nourishing form.
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Recipe Information
Ingredients
- 8 ounces whole grain elbow macaroni
- 2 cups unsweetened almond milk
- 1 cup cauliflower florets
- 1 cup reduced-fat sharp cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Bring a large pot of water to a boil and add a pinch of salt. Cook the whole grain elbow macaroni according to package instructions until al dente. Drain the pasta and set aside.
While the pasta is cooking, steam the cauliflower florets in a steamer basket over a pot of boiling water for about 5-7 minutes, until very tender.
In a blender, combine the steamed cauliflower florets and unsweetened almond milk. Blend until smooth to create a creamy sauce base.
In a medium saucepan, heat the olive oil over medium heat. Whisk in the whole wheat flour, stirring continuously for about 1 minute to make a roux.
Gradually add the cauliflower-milk mixture to the roux, whisking constantly until the sauce is smooth and begins to thicken, about 3-4 minutes.
Reduce the heat to low and add the shredded reduced-fat cheddar cheese and Parmesan cheese to the saucepan. Stir until the cheeses are completely melted and the sauce is creamy.
Stir in the Dijon mustard, garlic powder, onion powder, salt, black pepper, and paprika, mixing well to combine.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Serve the mac and cheese immediately, garnished with a sprinkle of additional paprika or a little extra shredded cheese if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 6.3 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1985 mg | 153% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1284 mg | 27% | |
*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.
