Healthy Homemade Mac and Cheese
Simple, rich, and creamy healthy homemade mac and cheese that's just as flavorful as the one from your childhood, but just a bit better for you!
Servings 4
Calories 394kcal
Equipment
- Large Nonstick Skillet
Ingredients
- 8 ounces chickpea elbow macaroni*
- 2-3 cups water
- 1 tablespoon butter or ghee
- 5 teaspoon flour or gluten-free flour blend
- 2 cups milk I used original almond milk- but any will work
- 1.25 cup sharp cheddar shredded
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic
- ¼ cup 2% plain greek yogurt optional
Instructions
- Cook pasta, al dente, according to package directions. Drain and set aside.
- In a small bowl, whisk together flour and ½ cup milk until completely smooth.
- Turn on the burner to medium-low and melt butter in a medium nonstick skillet.
- Add flour mixture to skillet, stir, then add the remaining milk (1.5 cups).
- Turn skillet up to medium and heat for 7-10 minutes until sauce mixture is thickened. Whisk constantly! If flour begins to stick to bottom remove from heat and turn it down before returning to heat. You will know your sauce is done when you feel some resistance on your whisk. Instead of being a thin watery substance, it should resemble a cream.
- Turn the heat off, stir in the cheese, and seasonings. Whisk until all the cheese is melted and a smooth creamy sauce is achieved. Add in greek yogurt, if desired.
- Pour sauce on top of cooked pasta and mix until well combined.
Video
Notes
- We love the Banza brand, but I've also tried Thrive Market and Rotini, both are delicious!
Nutrition
Calories: 394kcal | Carbohydrates: 35g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 769mg | Potassium: 35mg | Fiber: 8g | Sugar: 6g | Vitamin A: 441IU | Calcium: 464mg | Iron: 6mg