Healthy Baked Mac and Cheese
User Reviews
5
Healthy Baked Mac and Cheese
Description
To start, elbow macaroni is cooked until just under al dente, ensuring the pasta finishes cooking during baking without becoming mushy. A roux is made by melting butter and whisking in flour, then adding unsweetened almond milk and vegetable broth to create a thickened cheese sauce. Salt and pepper season the sauce, while shredded cheddar cheese is melted into the mixture off the heat to provide richness and sharp flavor. The cooked pasta is stirred into this sauce until thoroughly coated.
The pasta and cheese mixture is then transferred to a baking dish, topped with the remaining cheddar cheese and Parmesan, and sprinkled with almond meal or breadcrumbs for added crunch. Baking at 375°F until bubbly and the topping turns golden brown gives the dish a pleasing texture contrast between creamy interior and crisp top. A careful broil finish enhances the crust’s color without overcooking.
This baked mac and cheese pairs well with simple steamed vegetables or a fresh salad for a balanced meal. The use of plant-based milk and broth options offers a lighter take on the traditional creamy cheese sauce while maintaining familiar comfort food characteristics.
Ingredients
- 1 lb elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups almond milk unsweetened
- 2 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups cheddar cheese divided, shredded
- ½ cup Parmesan Cheese shredded
- ½ cup almond meal or breadcrumbs
Instructions
- Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
- Cook pasta according to package instructions until al dente (you want the pasta a little undercooked).
- While pasta is cooking, add butter to a large saucepan and heat over low heat. Once butter is melted, whisk in flour until combined.
- Add almond milk, broth, salt and pepper and bring mixture to a boil, whisking constantly, raising heat to medium-high, until mixture is smooth and thick.
- Remove from heat and slowly add 2 cups of shredded cheddar cheese, mixing until fully melted and smooth.
- Add cooked pasta to cheese mixture and stir to combine until pasta is fully coated.
- Add pasta to prepared baking dish and top with remaining 1 cup cheddar cheese and parmesan cheese. Sprinkle breadcrumbs or almond meal over the mac and cheese and bake for 20-25 minutes until bubbly and top begins to brown. Broil for the last 2 minutes to brown the top even more, watching closely to not burn the cheese.
- Remove from oven and let cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 505kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 81mg | 27% |
| Sodium | 923mg | 38% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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