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A baking dish containing healthy baked mac and cheese, some portions have been removed.
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5 from 9 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch/Dinner, Side
Cuisine: American
Keyword: baked mac and cheese
Servings: 6


  • 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.
    Butter and flour whisked together in a pot.
  • 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.
    Pepper and milk added to pot.
  • Remove from heat and slowly add 2 cups of shredded cheddar cheese, mixing until fully melted and smooth.
    Cheese melted into milk mixture in pot.
  • Add cooked pasta to cheese mixture and stir to combine until pasta is fully coated.
    Cooked noodles added to melted cheese mixture in pot.
  • 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.
    Healthy baked mac and cheese in a rectangular baking dish.
  • 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