Healthy Baked Mac and Cheese
This baked mac and cheese is made lighter with a combo of almond milk and vegetable broth and almond meal instead of breadcrumbs. It's creamy, cheesy, comforting and sure to become a new family favorite!
- 1 lb elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups unsweetened almond milk
- 2 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded cheddar cheese divided
- ½ cup shredded parmesan cheese
- ½ cup almond meal or breadcrumbs
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.
Serving: 1/6 recipe | Calories: 505kcal | Carbohydrates: 31g | Protein: 22g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 923mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g