Healthier Mac and Cheese Recipe

A creamy, protein-packed comfort dish with 30% fewer calories

Quick Facts

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 320 per serving
Protein: 18g per serving

Modern kitchen with white marble counters, stainless steel appliances, and green subway tile backsplash, featuring warm, earthy color grading and natural daylight. Preparation of mac and cheese with ingredients in clear bowls with modern cookware and wooden utensils.

Dietary Info

Vegetarian
Gluten-free option available
High protein
Lower fat

Equipment Needed

Large pot with lid
Whisk
Colander
Blender (optional)
Measuring cups/spoons

Ingredients

For the Base

12 oz whole wheat elbow macaroni (or chickpea pasta for GF)
2½ cups low-sodium vegetable broth
1 cup reduced-fat milk (or unsweetened almond milk)

For the Sauce

1½ cups reduced-fat sharp cheddar, shredded
½ cup cottage cheese, blended until smooth
¼ cup grated Parmesan
1 tbsp butter
1½ tbsp whole wheat flour (or GF flour blend)

Seasonings

½ tsp garlic powder
¼ tsp mustard powder
Salt and black pepper to taste

Professional food photography in a modern kitchen featuring a pot of melting butter and flour on a stove, wooden whisk, and milk in a glass measuring cup

Method

Prep the Sauce Base
- Blend cottage cheese until smooth
- Shred cheddar if not pre-shredded
- Measure remaining ingredients
Start the Sauce
- Melt butter over medium heat
- Whisk in flour until golden (30 seconds)
- Gradually add milk, whisking constantly
- Cook until thickened (2-3 minutes)
Cook Pasta
- Bring broth to boil in separate pot
- Add pasta, cook until al dente (8-10 minutes)
- Reserve ½ cup cooking liquid
Combine Components
- Remove sauce from heat
- Stir in cheeses gradually
- Add seasonings
- Fold in drained pasta
- Adjust thickness with reserved liquid if needed

Professional food photography in a modern kitchen with creamy sauce being stirred in pot, warm earthy color grading, green subway tile backsplash, and natural daylight streaming in.

Pro Tips

Never boil after adding cheese
Let cheese come to room temperature
Stir sauce constantly to prevent sticking
Add spinach at the end for extra nutrition

Whole wheat pasta being folded into cheese sauce in a modern kitchen with white marble countertops, stainless steel appliances, and green subway tiles backsplash

Storage & Reheating

Fridge: 3-4 days in airtight container
Freezer: Up to 2 months in portions
Reheat: Add splash of milk, heat gently

Common Mistakes to Avoid

Overheating the sauce (causes graininess)
Adding cheese while too hot
Overcooking the pasta
Not stirring constantly

Professional food photography of mac and cheese in a modern kitchen with daylight streaming in, taken with a canon 5d mark iv at a 45-degree angle.

Variations

Extra Protein: Add Greek yogurt
Veggie Boost: Stir in roasted broccoli
Vegan Version: Use plant-based cheese and milk
Gluten-Free: Use chickpea pasta and GF flour