Description
A healthier version of classic baked mac and cheese.
Ingredients
Scale
- 8 ounces whole wheat elbow macaroni
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup whole wheat breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions; drain.
- In a saucepan, heat olive oil over medium heat.
- Add flour and whisk for 1 minute.
- Slowly add milk, whisking continuously until thickened.
- Stir in cheddar cheese, Parmesan, garlic powder, and onion powder.
- Combine cheese sauce with cooked macaroni.
- Transfer to a baking dish and top with breadcrumbs.
- Bake for 20-25 minutes until golden brown.
Notes
- For extra flavor, add cooked vegetables.
- Use a different cheese if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 15mg
Keywords: healthy baked mac and cheese, macaroni and cheese, healthier pasta dish