Why You’ll Love This Recipe
This healthier take on mac and cheese skips the heavy cream and butter without sacrificing flavor or comfort. It’s creamy, cheesy, and hits all the right notes—just with better-for-you ingredients. Great for both kids and adults, it’s easy to make, customizable, and perfect as a main dish or side. Whether you’re watching your calories or just want to add more nutrition to your meals, this version delivers all the comfort with none of the compromise.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole wheat or high-protein pasta (elbow, shells, or rotini)
- Low-fat milk or unsweetened almond milk
- Sharp cheddar cheese, shredded
- Plain Greek yogurt (or low-fat cream cheese)
- Olive oil or light butter
- Garlic powder
- Onion powder
- Dijon mustard (optional, for depth)
- Salt and pepper
- Optional add-ins: steamed broccoli, peas, spinach, or grilled chicken
Directions
- Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, add olive oil or light butter. Stir in garlic powder, onion powder, and mustard (if using).
- Pour in the milk and bring to a gentle simmer, stirring constantly.
- Lower the heat and stir in the shredded cheese until fully melted and smooth.
- Remove from heat and mix in the Greek yogurt until creamy.
- Add the cooked pasta to the sauce and stir until evenly coated.
- Season with salt and pepper to taste. Stir in any optional add-ins if using.
- Serve warm and enjoy immediately.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
- Gluten-free: Use gluten-free pasta.
- Vegan: Use dairy-free cheese, plant-based milk, and skip Greek yogurt or use a dairy-free alternative.
- Protein-packed: Stir in cooked lentils, shredded chicken, or add extra Greek yogurt.
- Hidden veggies: Blend steamed cauliflower or butternut squash into the cheese sauce.
- Spicy kick: Add red pepper flakes or a dash of hot sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Stovetop: Warm gently over low heat with a splash of milk to loosen the sauce.
- Microwave: Heat in 30-second intervals, stirring between each until hot.
This dish does not freeze well, as the sauce can separate.
FAQs
Can I use regular pasta?
Yes, but whole wheat or legume-based pasta adds more fiber and protein.
Is Greek yogurt necessary?
It adds creaminess and protein. You can substitute with low-fat cream cheese or omit it.
What’s the best cheese to use?
Sharp cheddar adds the most flavor, but you can mix in mozzarella, gouda, or parmesan.
Can I bake this mac and cheese?
Yes, transfer to a baking dish, top with breadcrumbs and a little cheese, and bake at 375°F for 15–20 minutes.
Can I make this ahead of time?
It’s best fresh, but you can prepare the sauce and pasta separately and combine before serving.
Is this kid-friendly?
Absolutely! It’s creamy, cheesy, and a healthier version of a kid-favorite dish.
Can I use non-dairy milk?
Yes, unsweetened almond, oat, or soy milk works well. Avoid flavored or sweetened varieties.
How do I prevent the cheese from clumping?
Use freshly shredded cheese and melt it over low heat to keep the sauce smooth.
Can I add vegetables?
Yes! Broccoli, peas, spinach, or roasted veggies make great additions.
Does this taste like traditional mac and cheese?
Yes—it’s slightly lighter but still rich, cheesy, and full of comforting flavor.
Conclusion
Healthy Homemade Mac and Cheese proves that comfort food doesn’t have to come with compromise. With creamy texture, bold cheesy flavor, and wholesome ingredients, this dish is a smarter version of a beloved classic. Whether served as a side or enjoyed as a complete meal with added veggies or protein, it’s a simple, satisfying recipe you’ll turn to again and again.
PrintHealthy Homemade Mac and Cheese
Healthy Homemade Mac and Cheese is a lighter take on the classic comfort food, made with whole grain pasta, low-fat milk, Greek yogurt, and sharp cheddar cheese. It’s creamy, flavorful, and perfect for a wholesome meal or side dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 8 oz whole wheat or high-protein pasta (elbow, shells, or rotini)
- 1 cup low-fat milk or unsweetened almond milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup plain Greek yogurt (or low-fat cream cheese)
- 1 tbsp olive oil or light butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Optional add-ins: 1 cup steamed broccoli, peas, spinach, or grilled chicken
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a saucepan over medium heat, warm olive oil or light butter. Add garlic powder, onion powder, and Dijon mustard if using.
- Pour in milk and bring to a gentle simmer, stirring constantly.
- Reduce heat to low, then stir in shredded cheddar cheese until melted and smooth.
- Remove from heat and stir in Greek yogurt until creamy.
- Add the cooked pasta to the sauce and stir to combine.
- Season with salt and pepper. Mix in optional add-ins if using.
- Serve warm and enjoy immediately.
Notes
- Use freshly shredded cheese for smoother melting.
- Add a splash of milk when reheating to maintain creaminess.
- Can be made gluten-free or vegan with ingredient substitutions.
- Perfect for sneaking in veggies like cauliflower or butternut squash.
- Serve as a main dish or side alongside lean protein.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
