This lightened-up mac and cheese has all the creamy, cheesy comfort you love with fewer calories. Using reduced-fat cheese, skim milk, and a crunchy breadcrumb topping, it’s a healthier version of a classic favorite.
🥣 Ingredients
- 12 oz elbow macaroni (whole wheat, high-protein, or gluten-free)
- 2 tablespoons butter
- ¼ cup all-purpose flour (or gluten-free flour)
- ¼ cup minced onion
- 2 cups skim milk
- 1 cup chicken or vegetable broth
- 8 oz reduced-fat cheddar cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper, to taste
- 4 cups baby spinach
- ¼ cup seasoned whole wheat breadcrumbs
- Olive oil spray (for topping)
🔪 Instructions
- Cook pasta in salted water until al dente, then drain.
- Preheat oven to 375°F (190°C). Lightly spray a baking dish with oil.
- In a skillet, melt butter over low heat. Add onion and cook for about 2 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk and broth until smooth and thickened.
- Remove from heat and stir in cheddar and Parmesan until melted.
- Add pasta and spinach to the sauce, mix well.
- Transfer to baking dish, sprinkle with breadcrumbs, and spray lightly with oil.
- Bake for 15–20 minutes, then broil a few minutes until topping is golden.
