Healthy Mac and Cheese
User Reviews
5
Healthy Mac and Cheese
Description
Healthy Mac and Cheese begins with cooking elbow pasta that can be chickpea, whole wheat, regular, or gluten-free. Meanwhile, a roux is prepared by melting butter and cooking flour until golden brown, forming the base for the sauce. Smooth blended cottage cheese is added alongside broth and milk to create a creamy liquid that is brought to a boil. Mixing in sharp cheddar cheese and ground black pepper completes the cheese sauce, which is then combined with the pasta ensuring even coating.
The texture is creamy and smooth from the cottage cheese and cheddar cheese combination, providing a reliable cheesy flavor without heaviness. Adjustments for spice, protein addition, or vegetable inclusion allow for tailoring to preference. This mac and cheese offers a hearty feel suitable for a filling meal.
Leftovers can be refrigerated for several days and reheated carefully to maintain creaminess. Substitutions like ricotta cheese or adding sautéed garlic to the butter are possible. Using chickpea pasta increases protein content, and infusing the sauce with garlic or adding a spicy kick further personalizes the dish.
Ingredients
- 12 oz elbow pasta chickpea, whole wheat, regular, gluten-free, noodles
- 1 tablespoon butter
- 1.5 tablespoon all-purpose flour or gluten-free 1:1 flour
- ½ cup broth vegetable or chicken
- ¾ cup milk or any milk, low-fat
- ½ cup cottage cheese blended (see instructions)
- 1 cup cheddar cheese or low-fat cheddar. I have also made this with ½ gruyere and ½ cheddar, so you can get creative with cheese choice.
- ¼ teaspoon black pepper ground
Instructions
- Cook the noodles according to the package instructions. Set aside.
- On medium-low heat, melt 1 tablespoon of butter in a pot. Add 1.5 tablespoon of flour and mix until a golden brown roux forms, stirring often. This takes about 5 minutes. Monitor the heat and remove the pot if necessary to prevent overheating.
- Meanwhile, blend the cottage cheese in a high-speed blender to ensure it is smooth and without chunks.
- Slowly whisk in ½ cup of broth, followed by ¾ cup of low-fat milk. Bring the mixture to a boil on high heat.
- Remove the pot from the heat and add half of the cheddar cheese and all the cottage cheese. Add the ground pepper. Whisk until it melts into the sauce.
- Add the remaining cheddar cheese and continue to whisk or stir until fully melted.
- Pour the cheese sauce over the cooked noodles and toss until the noodles are evenly coated.
- Taste and add salt if desired. Enjoy!
Notes
- Ricotta cheese can be used instead of cottage cheese for a creamier sauce with a velvety consistency.
- Adding cayenne pepper, buffalo sauce, or hot sauce introduces a spicy element to the mac and cheese.
- Chickpea pasta adds extra protein compared to regular pasta if desired.
- Finely chopped vegetables such as spinach, broccoli, or cauliflower can be incorporated for additional nutrients.
- Sautéing minced garlic with butter before adding flour gives the sauce a subtle garlic flavor.
- Grilled chicken or turkey can be added to increase protein and make the dish more substantial.
- The mac and cheese can be refrigerated for up to 3-4 days in an airtight container.
- Reheat gently in microwave or oven with added milk to preserve creaminess, avoiding overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 349mg | 15% |
| Potassium | 86mg | 2% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 355IU | 7% |
| Calcium | 223mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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