Healthy Mac and Cheese
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This healthy mac and cheese is a lightened up version of your favorite comfort food, but is still creamy and delicious! It’s packed with broccoli and spinach and is a great way to get your kids to eat more veggies.
Mac and cheese will forever be one of my favorite meals. It instantly brings me back to my childhood and reminds me of my sister. She taught me how to make all the pasta dishes you need to know how to make in high school and/or college — mac and cheese, buttered noodles and ramen. So, this healthy mac and cheese recipe is for you, sis!
Macaroni and cheese is a staple for most American families and for good reason. It’s easy to make, comforting, delicious and kids love it! But there is one problem with traditional mac and cheese… it’s pretty low in nutrients.
Since mac and cheese used to be a staple for me growing up and because I miss having a bowl every now and then, I wanted to make a lightened up version that sneaks in some green veggies. And if I do say so myself, this recipe turned out pretty darn delicious! It’s a mac and cheese I can feel good about eating and serving to my kiddos.
Table of Contents
Why You’ll Love This Recipe
- Healthier – This healthy macaroni and cheese is made with less butter, milk and cheese than classic recipes.
- Creamy and delicious – Even though this recipe is lighter, it’s still creamy, cheesy and sure to satisfy your mac and cheese cravings.
- Easy to make – This recipe comes together in under 30 minutes. It’s perfect for busy weeknights!
- Kid-approved – My kiddos gobbled up this mac & cheese, so I know yours will too!
Ingredients Needed
- rotini – I love using rotini pasta for this recipe, but feel free to use your favorite type of pasta. If you want to add protein to this recipe swap your regular pasta with chickpea pasta instead. I’ve made this recipe many times with chickpea pasta and it turns out delicious every time!
- broccoli and spinach – because you can’t have healthy mac and cheese without some veggies. It’s a great way to get your kiddos to eat more vegetables.
- butter – I prefer organic butter, but you can use whatever you have on hand.
- milk – I used unsweetened almond milk, but you can use regular milk as well.
- Laughing Cow spreadable cheese wedge – for this you need just one cheese wedge. You can find them at almost every grocery store in the cheese section.
- shredded cheddar cheese – I prefer to use pre-shredded reduced fat sharp cheddar cheese as a time saver, but you can always buy a block and shred the cheese yourself.
Find the full ingredient list with measurements in the recipe card below.
Recipe Variations
- Pasta: As I mentioned above, I love using legume pasta for a gluten-free option to amp up the nutrition count, but you can totally use whatever type of pasta you prefer. Shells, penne, or classic elbow macaroni noodles would all work well in this recipe.
- Cheese wedge: If needed, you can leave this out or sub it for 1 Tablespoon cream cheese (dairy or non-dairy).
- Want to swap the veggies? Not a fan of spinach and broccoli? Feel free to use other veggies! Zucchini, kale, mushrooms and bell peppers would all be delicious. You could also try my butternut squash mac and cheese for a different type of veggie-packed mac and cheese.
- Need to make this recipe vegan or dairy-free? I would recommend making my vegan mac and cheese recipe instead!
- Looking for a low-carb option? Try my baked cauliflower mac and cheese instead.
- Want to make baked mac and cheese? Try my healthy baked mac and cheese recipe instead. It’s made with almond meal instead of breadcrumbs and less dairy.
How to Make Healthy Mac & Cheese
This veggie-loaded mac and cheese couldn’t be easier to make. Let’s jump into the steps and get cooking!
Step 1: Bring a large pot of water to a boil. Add rotini pasta, return to a boil and cook for a total of 8 minutes or until al dente.
Step 2: Add the broccoli florets at the 4 minute mark.
Step 3: Drain the pasta and broccoli.
Step 4: In the same pot over low/medium heat add butter, milk, salt and pepper. Once butter has melted add the pasta and broccoli, cheese wedge and shredded cheese. Let cheese melt about 30 seconds. Stir everything together until pasta is well coated with the cheese sauce.
Step 5: Add in the chopped baby spinach and toss until wilted.
Step 6: Serve immediately with additional salt and pepper, if needed.
Brittany’s Tips
- Cut the broccoli small: Chop the broccoli florets into small, bite-sized pieces so they blend seamlessly with the pasta. This also helps them cook quickly and evenly when added to the boiling pasta.
- Go slow with the cheese: Let the cheese melt gradually over low heat, stirring often for a smooth, creamy sauce.
How to Serve Healthy Mac and Cheese
This mac and cheese is hearty enough to be served as a meal on its own, but if you want additional protein I recommend pairing it with an easy protein option like roasted chickpeas (or these air fryer chickpeas), baked tofu, pan seared salmon, grilled shrimp or chicken like my grilled apple cider vinegar chicken or basic grilled chicken.
You can also serve it alongside roasted vegetables like roasted brussels sprouts or a side salad for extra veggie goodness. I’d recommend one of these salads: garlicky kale salad, easy spinach salad or caprese salad.
How to Store
Store any leftovers in an airtight container for 4-5 days in the fridge. To reheat, add the mac and cheese to a saucepan and heat over medium-low, until warmed, stirring often to prevent burning. If needed, add a little bit of milk or water to thin out the sauce. Alternatively, you can reheat this in the microwave if you’re short on time.
Frequently Asked Questions
Absolutely! While cheddar is a classic choice, you can switch it up with other cheeses like white cheddar, gouda, Monterey Jack, or even a mix of your favorites. I’ll sometimes add shredded parmesan to the mix for added flavor.
Yes! I’ve made this recipe many times with chickpea pasta and it has always turned out well for me. It’s a great way to add more protein to this dish.
More Pasta Recipes to Try
- Roasted Butternut Squash Pasta
- Penne alla Vodka
- Mushroom Stroganoff
- Creamy Pumpkin Pasta
- Healthy Hamburger Helper
- High Protein Cottage Cheese Mac and Cheese
Be sure to check out all of the healthy dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Mac and Cheese
Ingredients
- 8 oz rotini pasta, or pasta of choice
- 2-3 cups broccoli florets, chopped small
- 1 Tablespoon butter
- 1 cup milk of choice , I used unsweetened almond milk
- 1 Laughing Cow spreadable cheese wedge
- 1 ½ cups reduced fat shredded cheddar cheese, more if needed
- 1 handful baby spinach, chopped
- sea salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add rotini pasta, return to a boil and cook for a total of 8 minutes, adding in the broccoli florets at the 4 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
- Storing: Store any leftovers in an airtight sealed container for 4-5 days in the fridge.
- Reheating: To reheat, add the mac and cheese to a saucepan and heat over medium-low, until warmed, stirring often to prevent burning. If needed, add a little bit of milk or water to thin out the sauce. Alternatively, you can reheat this in the microwave if you’re short on time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on March 1, 2019 and republished on January 13, 2025.
Made this with whole wheat pasta and it was delicious, quick and easy! And my kids loved it! Thanks
Ahh yay!! So glad this dish was a hit with the whole fam, Beth. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
I really, really wanted this recipe to work out. I had it saved on Pinterest for months.
We live in a rural area, so it was a challenge to get any pasta other than white or wheat. I finally got some via the internet and prepped everything in the morning to make sure it was done in time to feed us and the kids after work/school. Everything was going great until mixing in the milk and butter. The first attempt yielded instantly curdled milk. Ok. My bad, I used regular milk and the pot was too hot. Attempt #2 at this step was better until I added the pasta, broccoli, and cheese to the mix. The result was a pasta and broccoli partially cemented together in a mix of oily cheese globs in a think milky sauce. It looked terrible and we had to throw it away. It was getting late, so eggs and any leftovers were set out for the family.
This may not seem like a big deal, but with limited choices, we really value good, healthy food at home. Again, I really wanted this dish to work and am disappointed at the result.
Hey Kristen – I’m so sorry to hear this! I hate that the recipe didn’t turn out for you. 🙁 What kind of cheese did you use? And you didn’t change anything about the recipe?
Not good. Love the addition of the broccoli and spinach and such a good tip to cook it in the pasta water. The cheese and milk did not mix. Would have had the same outcome without adding any milk. Cheese probably should be added to the milk before adding pasta.
Not keen on the chickpea pasta either. This recipe turned into a sad disaster 🙁
Hey Lisa – so sorry to hear that this recipe didn’t turn out for you. What kind of cheese did you end up using? And the chickpea pasta is totally optional! You can make this with any type of pasta in the future.
I feel like this could be due to the reduced fat cheese. I’ve tried that stuff before and I will never use it again because it does not melt like regular cheese. However I also agree that making the sauce and then adding the pasta back in would be a great option… I tried it exactly as was written and my chickpea pasta ended up falling apart.
Barilla chickpea rotini is always the base of my go-to comfort food– usually with a tomato sauce, sauteed veggies, and Italian seasonings. However, tonight I was feeling indulgent and was craving good old fashioned mac and chees.
Not only did I already have every ingredient on hand beacuse it requires such simple ingredients, but the directions provided gave perfect results and I was able to enjoy a childhood favorite “sans neon-orange powder.
Great recipe that gave me exactly what I was looking for!!
Brittany,
This was absolutely delicious and my hubby loved it as well! Made it tonight with unsweetened plain almond milk and substituted 1 T. whipped cream cheese for the Laughing Cow (because I forgot it at the store 🤣) and added a bit more spinach than called for. I am super happy I now have a healthy comfort dish I can make that is quick and easy! Thank you and would love to try more of your recipes!
Karen of Florida
Ahh yay!! This makes me so happy to hear, Karen! I’m so glad you enjoyed this recipe. I appreciate you trying it and coming back to leave a comment + star rating. It means the world to me. <3
You didnt say how big a serving size is or how many servings this makes prepared. It sound awesome I’m excited to try this soon
Hey Suanne! It says at the top of the recipe that it yields about 4. 🙂
is the milk supposed to evaporate completely? cause mine ended up kind of watery/milky and the cheese didn’t really stick to the pasta
I was skeptical trying this recipe because of some of the reviews, but I love mac and cheese and having a healthy version for my kids to try was exciting for me. Unfortunately like some of the other reviews it didn’t come together for me. I did try and melt the cheese, milk and butter separately from the broccoli and pasta in case it wasn’t going to come together and I’m glad I did so that not all my ingredients were a waste.
The cheese did not mix well with the milk at all, it all clumped together and when it finally started to melt it just not form well at all.
I do love your cottage cheese mac and cheese though so if you’re reading this and wanting a foolproof mac and cheese that one is delicious!
Oh no!! I’m so sorry to hear that. What kind of milk and cheese did you use? Was it pre-shredded cheese or did you shred the cheese yourself?
Is it ok to use regular fusilli pasta over the chickpeas ones? I’m not a big plants pasta, and also during this pandemic is harder to source such deli.
Yes, any pasta will work!
This recipe looks delicious! I have yet to try the chickpea pasta — I’ll need to try it with this recipe.
Thanks so much for sharing!
Silly question but what is one serving? A cup, half a cup?
About a cup!
This sounds great and I’m looking forward to trying it. However please reconsider your recommendation of Laughing Cow – they have a record of animal cruelty and abuse – just thought it was worth a mention. Thanks :).