Description
This Healthy Homemade Mac and Cheese recipe features a creamy cheese sauce made with cheddar and parmesan, tossed with al dente elbow macaroni, and topped with a flavorful breadcrumb and herb crust. Baked until golden and bubbling, it offers a comforting, lighter twist on a classic favorite using skim milk and olive oil.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni pasta
- 1 tablespoon olive oil
Sauce
- ¾ cup onion, diced
- 1/2 tablespoon minced garlic
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour (or gluten-free)
- 1 – 1½ cups skim milk
- 1 cup shredded cheddar cheese
- 1 cup grated parmesan cheese
Topping
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 2 tablespoons melted butter
Instructions
- Cook Pasta: Preheat your oven to 400°F (200°C). Bring a large pot of water to a boil and add the elbow macaroni. Cook the pasta to al dente, which means about 1-2 minutes less than the package instructions to ensure it won’t overcook in the oven. Drain and set aside.
- Make Sauce: In a sauté pan, heat the olive oil over medium heat. Add the diced onions, minced garlic, and pepper, cooking until the onions are soft and golden brown, approximately 5 minutes. Gradually add the flour, stirring constantly until a thick paste forms. Slowly pour in the skim milk while stirring continuously to avoid lumps, cooking until the mixture thickens into a creamy cheese sauce. Stir in the shredded cheddar and grated parmesan cheese until melted and smooth.
- Combine Pasta and Sauce: Toss the cooked pasta with the cheese sauce thoroughly to coat all the noodles. Transfer this mixture into a greased 8×8 inch baking dish, spreading evenly.
- Make Breadcrumb Topping: In a separate bowl, combine the breadcrumbs, melted butter, parmesan cheese, dried basil, dried parsley, and dried oregano. Mix well to create a flavorful topping.
- Bake: Sprinkle the breadcrumb mixture evenly over the cheese-coated pasta in the baking dish. Bake uncovered in the preheated oven for 15-20 minutes or until the breadcrumbs turn golden brown and the sauce bubbles around the edges.
Notes
- For a gluten-free option, use gluten-free flour and gluten-free breadcrumbs.
- You can substitute skim milk with 1% milk or unsweetened almond milk if preferred.
- Adding a pinch of nutmeg to the cheese sauce can add a subtle warmth and depth of flavor.
- Ensure the pasta is slightly undercooked before baking to avoid mushy mac and cheese.
- Use freshly grated cheese for better melting and flavor compared to pre-shredded cheese.
