Healthy Baked Macaroni & Cheese (with Spinach)
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Creamy, cozy mac and cheese—lightened up with skim milk, broth, and baby spinach for extra fiber. All the comfort, less heaviness, and kid-approved.
Image source: Skinnytaste
Ingredients:
- 12 oz elbow macaroni (whole wheat / high-protein / GF ok)
- 2 tbsp butter
- ¼ cup flour (or GF blend)
- ¼ cup minced onion
- 2 cups skim milk (or rice milk for DF)
- 1 cup chicken or vegetable broth
- 8 oz reduced-fat cheddar, freshly shredded (or dairy-free alt)
- Kosher salt & black pepper
- 4 cups baby spinach
- 2 tbsp grated Parmesan
- ¼ cup seasoned whole-wheat breadcrumbs
- Olive oil spray
Directions:
- Boil pasta: Cook elbows in salted water to al dente; drain. Heat oven to 375°F (190°C) and mist a baking dish.
- Make lighter cheese sauce: In a large skillet, melt butter; whisk in flour and cook 1 minute. Stir in onion and cook 2 minutes. Gradually whisk in milk and broth; bring to a gentle boil, whisking until smooth and thick. Season with salt and pepper.
- Finish sauce off heat: Remove from heat; add cheddar ¼ cup at a time, whisking until melted and silky.
- Combine: Fold in cooked macaroni and baby spinach until the greens wilt. Transfer to baking dish.
- Top & bake: Sprinkle Parmesan and breadcrumbs over the top; mist with olive oil. Bake 15–20 minutes, then broil briefly until the crumbs are golden. Rest 5 minutes before serving.
