New this month
Get the Allrecipes magazine

Healthier Homemade Mac and Cheese

MakeItHealthy

"To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 770 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  2. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
  3. Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
  4. Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Footnotes

  • Editor's Note:
  • This recipe is a healthier version of Homemade Mac and Cheese.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 770 calories; 22.4 g fat; 106.6 g carbohydrates; 42.5 g protein; 60 mg cholesterol; 750 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 16
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I oversaw my oldest boy making this dish--I didn't give him much advice, other than explain how to make a roux properly because the directions did not explain to brown it before adding the milk ...

Most helpful critical review

This was pretty good, but I think for the calories/fat content you might as well use regular cheese. I find it makes a big difference with the taste and regular cheese melts more easily. A few o...

Most helpful
Most positive
Least positive
Newest

I oversaw my oldest boy making this dish--I didn't give him much advice, other than explain how to make a roux properly because the directions did not explain to brown it before adding the milk ...

I used fat free milk (2 cups instead of 3 for 4 servings) and skipped the breadcrumbs, and it turned out quite delicious. I added some more paprika, black pepper and tiny bit of chili powder for...

This was pretty good, but I think for the calories/fat content you might as well use regular cheese. I find it makes a big difference with the taste and regular cheese melts more easily. A few o...

This recipe is bland. I added a lot of extra parm cheese which helped. Also, the recipe says it makes four servings but it actually makes at least 12.

Turned out a little dry.

Top-notch!

I made this with vegetable elbow macaroni. I did not have any 1% milk available so I substituted nonfat half and half. I also mixed in a package of sliced vegetarian frankfurters. I served thi...

used almond milk instead and halfed the butter with olive oil, a little cheddar and parmesan, broiled each dish in toaster, until breadcrumbs crisped up, perfect!

The cheese was weird from the beginning. When I was melting it, it was like the melted cheese was separating from the milk. And so then it was very liquidy when I poured it onto the mac. I think...