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This healthy Mac and Cheese tastes like classic comfort food, but it’s made without white flour or butter. It has the cheesy flavor you love, only lightened up!
My family’s gold standard for Mac and Cheese has always been Ina Garten’s recipe. We make her stovetop mac and cheese for big holidays like Thanksgiving and Easter. It’s made with a whole stick of butter and 6 cups of shredded cheese, so I knew it could be lightened up without sacrificing flavor.
I’m happy to report that this version tastes just as delicious! My kids think it’s our usual holiday recipe.
Ingredients You’ll Need
Instead of making a roux with butter and flour, this recipe uses a can of white beans for thickness. One can of beans adds 17 grams of fiber and 21 grams of plant-based protein!
Paired with gruyere and cheddar cheese, you’d never guess this sauce’s base is beans. You get the comforting flavor you love without using heavy cream or expensive milk substitutes.
If you use gluten-free pasta, this recipe is also naturally gluten-free! If you prefer, use chickpea pasta for extra protein or whole wheat pasta. Any noodles that you love should work.
If you’re serving super-picky eaters, you might want to start with regular noodles to ensure you only change one component (the sauce) at a time.
How to Make Healthy Mac and Cheese
Start by cooking 12 ounces of macaroni noodles. Bring a pot of water to a boil and add a teaspoon of salt to help season the pasta. Cook until tender, according to the directions on the package.
While you wait on that, prepare the sauce.
Pour a can of white beans (including the liquid!) into a high-speed blender. Add 1 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/4 teaspoon of ground black pepper, and 1/4 cup of water. Secure the lid and blend until smooth.
The beans add creaminess so that you won’t need as much cheese.
Shred the gruyere and cheddar cheese on the largest holes of a box grater. You’ll need about 2 ounces of sharp cheddar cheese (half a cup shredded) and 4 ounces of gruyere cheese (one cup shredded). Feel free to adjust this to your liking.
When the pasta is done, drain it and set it aside momentarily. Pour the pureed bean mixture into the large pot and bring it to a simmer over medium-high heat. Once it’s hot and bubbling, remove it from the heat.
Then, add the shredded cheese and stir until it has melted. (Do not melt the cheese over the stovetop burner, or the texture will be stringier.)
Add the cooked pasta into the large pot with the cheese sauce and stir well. Season with additional salt if needed. (I usually add another 1/4 teaspoon or so.) You can also add a pinch of nutmeg for extra flavor.
For a healthier mac and cheese, stir in some cooked veggies, like steamed broccoli or spinach. You can also add cooked chicken to make it a complete meal. This mac and cheese recipe is easily customized with any other vegetables you love.
Leftover mac and cheese can be stored in an airtight container in the fridge for up to 5 days.
Looking for more healthy comfort food? Try Lentil Meatballs, Healthy Ground Beef Tacos, Vegan Alfredo, or Almond Flour Brownies for more ideas.
Ingredients
- 12 ounces elbow noodles (gluten-free, if needed)
- 1 (15-oz.) can cannellini beans (see notes; don't drain)
- 1 teaspoon Fine sea salt , plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon Ground black pepper
- 4 ounces Gruyere cheese , shredded
- 2 ounces Sharp cheddar cheese , shredded
- pinch of nutmeg (optional)
Instructions
- Bring a large pot of water to a boil and season it with a teaspoon of salt. Once it's boiling, add the pasta and cook until tender, according to the package directions.
- While you wait on the pasta, add the entire can of white beans to a high-speed blender. (Including the liquid; don't drain or rinse them.) Add 1 teaspoon of salt, the garlic powder, and black pepper, plus ¼ cup of water. Secure the lid and blend until very smooth.
- When the pasta is done cooking, drain the noodles and set them aside for a moment. Pour the blended bean mixture into the pot and bring it to a boil on the stove. As soon as it's bubbling, turn off the heat and stir in the shredded cheese until it has melted.
- Transfer the pasta back to the pot with the cheese sauce and stir well. Season with additional salt, to taste. (I add another ½ teaspoon, but this will vary based on the type of salt you use and your taste buds.) Add a pinch of nutmeg for an unexpected and delicious flavor, then serve warm with any extra toppings you like, such as cooked chicken or steamed broccoli.
- Leftover mac and cheese can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
If you try this healthy Mac and Cheese recipe, please leave a comment and star rating below letting me know how you like it.
