Healthy Mac and Cheese

This healthy mac and cheese is a lighter take on the classic comfort dish you love, while still staying creamy and full of flavor. It includes broccoli and spinach, making it an easy and tasty way to help your kids enjoy more vegetables.

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Course: Dinner

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 402kcal

Author: Liora

Ingredients

8 oz rotini pasta or any pasta you like
2 to 3 cups broccoli florets cut into small pieces
1 tablespoon butter
1 cup milk of choice unsweetened almond milk or regular milk both work
1 spreadable cheese wedge
1 ½ cups reduced-fat shredded cheddar cheese add more if needed
1 handful baby spinach chopped
Sea salt and black pepper to taste

Instructions

Bring a large pot of water to a boil. Add the pasta and cook according to the timing on the package, about 8 minutes total. Add the chopped broccoli halfway through the cooking time so it becomes tender but not overcooked.
Drain the pasta and broccoli well and set aside.
Place the same pot back on the stove over low to medium heat. Add the butter, milk, salt, and pepper. Stir until the butter has fully melted.
Return the drained pasta and broccoli to the pot. Add the spreadable cheese wedge and shredded cheddar. Stir gently and allow the cheese to melt slowly, coating the pasta evenly. If the sauce seems too light, add a little more shredded cheese.
Mix in the chopped spinach and stir until it softens and blends into the warm pasta.
Serve right away. Adjust salt and pepper if needed.

Notes

Place any leftovers in a sealed airtight container and keep in the refrigerator for up to 4 to 5 days.
Warm the mac and cheese in a saucepan over medium-low heat, stirring often to prevent sticking. If the sauce becomes too thick, add a small splash of milk or water to loosen it. You can also reheat individual portions in the microwave for a quicker option.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition