35 Healthy Comfort Food Recipes (+ Healthy Mac and Cheese Recipe)

Name: 35 Healthy Comfort Food Recipes (+ Healthy Mac and Cheese Recipe)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 8oz box Barilla Chickpea Rotini; 4 cups broccoli florets; 1 Tablespoon butter; 1 cup milk; 1 Laughing Cow spreadable cheese wedge; 1 ½ cups reduced fat shredded cheddar cheese (more, if needed)*; 1 handful chopped baby spinach; sea salt and pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
395 kcal
Course
Lunch
Cuisine
Vegetarian

35 Healthy Comfort Food Recipes (+ Healthy Mac and Cheese Recipe)

Odette Barnes

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Here's a recipe for healthy mac and cheese that's packed with protein as well as 34 other healthy comfort food recipes you'll crave!

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Ingredients

Servings

1 8oz box Barilla Chickpea Rotini
4 cups broccoli florets
1 Tablespoon butter
1 cup milk I used unsweetened almond milk
1 Laughing Cow spreadable cheese wedge
1 ½ cups reduced fat shredded cheddar cheese (more, if needed)* about 6 ounces
1 handful chopped baby spinach
sea salt and pepper to taste

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Instructions

Bring a large pot of water to a boil. Add chickpea rotini pasta, return to a boil and cook for a total of 8 minutes, adding in the broccoli florets at the four minute mark. Drain pasta and broccoli.
In the same large pot over low/medium heat add butter, milk, salt and pepper. Once butter has melted add in drained pasta and broccoli, spreadable cheese wedge and shredded cheese. Let cheese melt a little, about 30 seconds. Use a spoon to stir everything together until pasta is well coated with cheese, adding more cheese if needed. Add in chopped baby spinach and toss until wilted.
Serve immediately with additional salt and pepper, if needed.

Notes

I
used organic Irish cheddar cheese and shredded it myself. In case you were wondering, let me just confirm that real cheese is 100x better than powdered cheese or even pre-shredded cheese. Fresh is always better and shredding the cheese takes no time at all. However, you can use whatever you prefer including reduced fat cheddar cheese.
If you want to make this recipe vegan or dairy-free you can use vegan butter, vegan shredded cheddar cheese and 1 Tablespoon of vegan cream cheese instead of the spreadable cheese wedge.
Pasta: As I mentioned above, I love using legume pasta to amp up the nutrition count. That said, you can totally use whatever pasta you prefer.
Veggies: Not a fan of spinach and broccoli? Feel free to use other veggies!
Cheese: I used organic Irish cheddar cheese and shredded it myself. In case you were wondering, let me just confirm that real cheese is 100x better than powdered cheese or even pre-shredded cheese. Fresh is always better and shredding the cheese takes no time at all. However, you can use whatever you prefer including reduced fat cheddar cheese.
Vegan + Dairy Free: If you want to make this recipe vegan or dairy-free you can use vegan butter, vegan shredded cheddar cheese and 1 Tablespoon of vegan cream cheese instead of the spreadable cheese wedge.

Nutrition Information

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Serving 1(made with reduced fat cheddar cheese) Calories 395kcal (20%) Carbohydrates 42g (14%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 38mg (13%) Sodium 354mg (15%) Fiber 10g (40%) Sugar 3g (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 395 kcal

% Daily Value*

Serving	1(made with reduced fat cheddar cheese)
Calories	395kcal	20%
Carbohydrates	42g	14%
Protein	26g	52%
Fat	17g	26%
Saturated Fat	7g	35%
Cholesterol	38mg	13%
Sodium	354mg	15%
Fiber	10g	40%
Sugar	3g	6%