Healthy family recipe: Mac and cheese

Check out this easy cheesy made over recipe the next time your family is craving macaroni and cheese!

Mac and Cheese


  • 6 ounces whole wheat dried elbow noodles
  • 2 tablespoons of light butter spread, divided
  • 1 tablespoon of whole wheat flour
  • 1 ½ cups 1% milk
  • 1 ½ teaspoons of Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 4 ounces part skim mozzarella cheese, shredded
  • 8 ounces reduced-fat cheddar cheese, shredded
  • 2 tablespoons plain bread crumbs


1. Preheat an oven to 400 degrees Fahrenheit.

2. Bring a pot of water to a boil, add the macaroni and cook until soft, about 6-8 minutes. Strain and set aside.

3. Using the empty pot from the pasta, on low heat, add 1 tablespoon of light butter until melted, then add the flour, and whisk until a light paste forms.

4. Heat the milk in a microwave safe bowl for 90 seconds until warm. Using a whisk, gradually add the milk into the butter/flour paste mixture making sure to remove any flour lumps.

5. Add the mustard and black pepper, and whisk occasionally on low heat for about 5-7 minutes until the milk coats the back of a spoon.

6. Add the mozzarella and cheddar cheese by the handful to the milk mixture one at a time and mix until smooth. Add the last 1 tablespoon of butter, then add the macaroni and combine so that the cheese sauce is evenly coating the pasta.

7. Pour the macaroni mixture into a 8x8 glass baking dish. Evenly top with the breadcrumbs, and bake in the oven for 8-10 minutes, until bubbly and breadcrumbs are slightly browned.

8. Cut into 8 squares and serve.

Serving size= ½ cup

Servings per recipe= 8

Adapted from Vetri Foundation


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