Heart-Healthy Classic Baked Mac and Cheese

Indulge in all the comforting flavors of a timeless favorite with this **Heart-Healthy Classic Baked Mac and Cheese**—a lighter twist on the traditional dish that doesn’t sacrifice taste. Made with nutrient-rich whole wheat elbow macaroni and a creamy, velvety cheese sauce using reduced-fat sharp cheddar and Parmesan, this recipe is perfect for those seeking a wholesome alternative to the classic. A touch of Dijon mustard and spices like paprika and garlic powder enhance the flavor, while whole wheat breadcrumbs and fresh parsley create a golden, crunchy topping. With just 15 minutes of prep time and 25 minutes of baking, this crowd-pleaser caters to both your taste buds and your health goals. Perfect for a family dinner or potluck, it's a guilt-free comfort food you'll return to again and again.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 8 ounces Whole wheat elbow macaroni
• 2 tablespoons Olive oil
• 2 tablespoons Whole wheat flour
• 2 cups Low-sodium vegetable broth
• 1 cup Skim milk
• 1.5 cups Sharp cheddar cheese (reduced-fat), shredded
• 0.5 cup Parmesan cheese (reduced-fat), grated
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Paprika
• 0.5 cup Whole wheat breadcrumbs
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 3

In a large saucepan over medium heat, warm the olive oil. Add the whole wheat flour, whisking continuously for about 1-2 minutes to form a paste.

Step 4

Gradually add the low-sodium vegetable broth while whisking to prevent lumps from forming. Slowly pour in the skim milk, continuing to whisk until the mixture starts to thicken, about 5 minutes.

Step 5

Reduce the heat to low and add the shredded cheddar cheese and grated Parmesan cheese to the sauce. Stir until the cheeses melt completely into a smooth sauce.

Step 6

Mix in the Dijon mustard, ground black pepper, garlic powder, and paprika into the cheese sauce.

Step 7

Add the cooked macaroni to the cheese sauce and stir well until the pasta is evenly coated.

Step 8

Transfer the macaroni and cheese into a lightly greased 9x13 inch baking dish.

Step 9

In a small bowl, mix the whole wheat breadcrumbs with chopped parsley. Sprinkle this mixture evenly over the macaroni and cheese.

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 a few minutes before serving. Garnish with additional fresh parsley if desired.

Nutrition Facts

Serving size	(1356.7g)

Amount per serving	% Daily Value*
Calories	2408.2

Total Fat 101.8g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 168.7mg	0%
Sodium 4017.7mg	0%
Total Carbohydrate 250.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 21.1g
Protein 142.8g	0%

Vitamin D 143.4IU	0%
Calcium 3087.8mg	0%
Iron 13.1mg	0%
Potassium 2064.1mg	0%

*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: 36.8%

Protein: 23.0%

Carbs: 40.2%