Healthier Macaroni Cheese

Indulge in comfort food without the guilt with this Healthier Macaroni Cheese recipe, a family-friendly twist on a classic favorite. Packed with whole wheat macaroni, creamy cauliflower, and baby spinach, this dish sneaks in extra nutrition without sacrificing flavor. Instead of heavy cream, a velvety cheese sauce is made lighter with low-fat milk, Greek yogurt, and a modest amount of cheddar, balanced perfectly with a touch of Dijon mustard and paprika for added depth. A crunchy topping of breadcrumbs and Parmesan takes this baked macaroni to the next level. Quick to assemble in just 40 minutes, it’s the perfect wholesome weeknight meal that’s as satisfying as it is nourishing. Perfect for fans of lower-carb comfort food and hidden-vegetable recipes.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 g whole wheat macaroni
• 200 g cauliflower florets
• 500 ml low-fat milk
• 100 g cheddar cheese, grated
• 100 g Greek yogurt
• 2 tbsp whole wheat flour
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 0.5 tsp paprika
• 100 g baby spinach leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 50 g breadcrumbs
• 20 g Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a baking dish.

Step 2

Bring a large pot of salted water to a boil. Add the whole wheat macaroni and cook for 2 minutes less than the package instructions. In the final 3 minutes of cooking, add the cauliflower florets to the pot. Drain both and set aside.

Step 3

While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Stir in the whole wheat flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 5

Gradually whisk in the low-fat milk, ensuring no lumps form. Continue to whisk until the mixture thickens, about 5 minutes.

Step 6

Reduce the heat to low and stir in the grated cheddar cheese, Greek yogurt, Dijon mustard, paprika, salt, and black pepper. Mix until smooth and creamy.

Step 7

Add the cooked macaroni and cauliflower into the sauce and stir until evenly coated. Fold in the baby spinach leaves so they wilt slightly.

Step 8

Transfer the macaroni mixture into the prepared baking dish, spreading it out evenly.

Step 9

In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the top of the macaroni.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.

Step 11

Allow to cool for 5 minutes before serving. Enjoy your healthier macaroni cheese!

Nutrition Facts

Serving size	1418.3 grams (1418.3g)

Amount per serving	% Daily Value*
Calories	2332

Total Fat 75.70g	97%
Saturated Fat 36.40g	182%
Polyunsaturated Fat 1.30g
Cholesterol 171mg	57%
Sodium 4688mg	204%
Total Carbohydrate 317.30g	115%
Dietary Fiber 37.60g	134%
Total Sugars 44.30g
Protein 110.40g	221%

Vitamin D 231IU	1157%
Calcium 1932mg	149%
Iron 19mg	104%
Potassium 2452mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 18.5%

Carbs: 53.1%