This Healthier Baked Mac and Cheese is a lightened-up version of a comfort food classic. It’s rich, creamy, cheesy, and topped off with crispy, golden-brown breadcrumbs.
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Baked pastas are one of my favorite prep-ahead meals! They might take a little more time to cook but most of that time is hands off, and they can be stashed in the fridge for days before serving.
This Baked Ravioli, Baked Spaghetti, and now this Baked Mac and Cheese are favorites around here!
This Healthier Baked Mac and Cheese is a lightened up, but just as creamy, homemade mac and cheese. It’s made up of whole wheat pasta that’s tossed in a rich and creamy cheddar cheese sauce.
This easy dinner recipe is a family favorite and ready in just 30 minutes!
Ingredients Needed:
- Macaroni Pasta: I use whole wheat, but white will work as well.
- Butter or Margarine and All-Purpose Flour: forms a roux to help thicken the cheese sauce.
- Milk and Chicken Broth: creates a creamy and flavorful base for our sauce. I use 1% milk to keep it light, but any type of milk will work.
- Seasonings: we’re using a simple blend of salt, black pepper, and paprika for a kick of heat.
- Shredded Cheddar Cheese: I recommend shredding your own cheese for the creamiest results.
- Panko Breadcrumbs: you can’t have Baked Mac and Cheese without a golden-brown, crunchy breadcrumb topping!
How to Make Baked Mac and Cheese
This Baked Mac and Cheese is a 30-minute dinner that everyone will love!
- Cook the pasta: Cook the macaroni al dente according to package directions. Drain and rinse.
- Make a roux: In a large skillet, melt butter, then stir in flour and seasonings and cook.
- Add remaining ingredients: Pour in the milk and chicken broth and cook until thickened, whisking frequently. Add in the cheese and stir until melted.
- Combine and bake: Add the pasta to the cheese sauce, then transfer the mixture to a greased baking dish. Top with breadcrumbs and bake until bubbly.
Baked Mac and Cheese FAQs
Nope! There’s no need. Leaving the mac and cheese uncovered is what crisps up the breadcrumbs.
I keep it classic with shredded cheddar cheese, but you can use any soft melty cheese you like. Try gouda, gruyere, havarti, Monterey jack, or even goat cheese.
Totally! To make this Baked Mac and Cheese ahead of time, assemble the mac and cheese, but don’t bake. Instead, cover and store in the refrigerator for up to 2 days. When you’re ready to serve, top with breadcrumbs and bake at 350ºF for 15-20 minutes or until heated through.
Leftover Baked Mac and Cheese will last in an airtight container in the fridge for 3-4 days. To reheat, warm in a baking dish in the oven topped with fresh breadcrumbs or in smaller portions in the microwave. I don’t recommend freezing this dish because the texture of the cheese sauce will be affected.
Tips, Tricks, & Notes
- Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture. I highly recommend shredding your own cheese for ultimate creaminess.
- Cook the pasta al dente. Slightly undercooking the pasta ensures that it keeps its structure even as it bakes.
- Rinse the pasta. After the pasta is cooked, give it a good rinse under cold water. This removes excess starch and stops the cooking process so it stays al dente.
Variations
It’s really hard to mess up Baked Mac and Cheese. So, feel free to play around with add-ins to customize this recipe!
- Add veggies. Any pre-cooked veggies will work. Try diced bell peppers, chopped broccoli, bell peppers, peas, onions, you name it.
- Mix in a protein. Bulk your meal up by mixing in shredded chicken or cooked and crumbled bacon.
- Try other cheeses. I like to keep it simple with shredded cheddar, but any soft, creamy cheese will work in this recipe. Try gouda, gruyere, havarti, Monterey jack feta, or even goat cheese.
Serving Suggestions
This Baked Mac and Cheese makes a delicious vegetarian entree or can be served as a side dish next to your favorite protein!
Serve it as a main dish with a side of Roasted Green Beans, Air Fryer Broccoli, or a simple side salad.
Alternatively, serve it as a side dish next to Air Fryer Meatloaf, Oven-Fried Chicken, Air Fryer Pork Chops, you name it.
More Mac and Cheese Recipes You’ll Love
Healthier Baked Mac and Cheese
written by Ashley Fehr
Ingredients
- 375 grams whole wheat macaroni (about 3 cups dry)
- ¼ cup butter or margarine
- ¼ cup all purpose flour
- 1 ½ cups 1% milk
- 1 ½ cups chicken broth
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 cups + 1 cup shredded cheddar cheese low fat if desired
- ⅓ cup Panko bread crumbs
Instructions
- Cook macaroni according to package directions (you want it al dente or a little undercooked, as it will continue cooking in the oven). Drain and rinse under cold water.
- Preheat oven to 350 degrees F (if baking right away)
- Meanwhile, make the sauce. In a large skillet, melt butter. Stir in flour, salt, pepper and paprika and cook 1 minute.
- Whisk in milk and chicken broth and cook over medium heat, whisking often, until thickened (about 5-6 minutes).
- Stir in 2 cups cheese until melted. Add pasta to sauce and stir to combine. Taste and adjust seasonings as desired.
- Pour into a lightly greased 9×13" baking dish and top with remaining cheese and Panko bread crumbs.
- Bake at 350 degrees for 10-15 minutes or until bubbly. Broil for 1-2 minutes to brown the top if desired.
Notes
**Please note: Nutrition information is calculated with margarine and low fat shredded cheese.
- Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture. I highly recommend shredding your own cheese for ultimate creaminess.
- Cook the pasta al dente. Slightly undercooking the pasta ensures that it keeps its structure even as it bakes.
- Rinse the pasta. After the pasta is cooked, give it a good rinse under cold water. This removes excess starch and stops the cooking process so it stays al dente.
Nutrition Information
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Candace Moser says
I used 2% milk, a mixture of sharp cheddar and pepper jack cheeses and sautéed a package of fresh baby portabella mushrooms with the butter.
It was excellent!
Chris says
Was NOT creamy or cheesy! The broth separated out and it was a watery mess. Not worth sacrificing the extra calories…
The Recipe Rebel says
I’m sorry to hear it hasn’t worked out for you, Chris! The amounts have worked well for me (and others) so I wish it would of been a hit for you too.
The Recipe Rebel says
Hi Candace! So glad you enjoyed the recipe! Thank you for this kind review!
Sheila Russell says
Sounds yummy can’t wait to try it
The Recipe Rebel says
Hope you enjoy it!
Jen says
Yummy!
Ashley Fehr says
Thanks Jen!
Pam says
How do you think it would be with almond milk?
Ashley Fehr says
It will likely change the flavor somewhat but it will work all right.
Amy says
How much is a “serving”?
Ashley Fehr says
A serving is 1/6 of the pan
Grace says
I’ve made this about 6 times and every time my sauce never thickens up. In step 3 when you add milk and chicken broth and stir until thickened it never thickens, even if I leave it on the stove longer. So the mac and cheese isn’t thick and creamy like yours. Any suggestions?
Ashley Fehr says
Hi Grace! I’m sorry to hear it hasn’t worked out for you. 1/4 cup flour should easily thicken the 3 cups of liquid, but if you’re finding that it is still not thick enough, you can always add a tablespoon or two of corn starch diluted with water.
Sabrina says
try using heavy cream it thickens up alot better and tastes better.
Ashley Fehr says
Yes….. but then it is not healthier baked mac and cheese.
Amy Maguire says
Same here. I just add the other cup of cheese you’re supposed to sprinkle on top. It’s still liquidy but after baking its perfect.
Ashley Fehr says
Yes, you don’t want the sauce to be incredibly thick or it will be too thick after baking
Brenda says
Can you use chicken stock or soup rather than broth.
Ashley Fehr says
Yes absolutely!
Jessica @ A Kitchen Addiction says
Love that you lightened up classic comfort food! This mac and cheese is the perfect meal for chilly winter evenings!
Ashley Fehr says
Thanks Jessica!
gloria says
It needs a lot of ‘doctoring’ I added onion & garlic powder as well as paprika. Overall not bad for a quickie dinner.
Ashley Fehr says
It really depends on your tastes and the kind or brand of chicken broth you use. Broth generally has a good amount of onion and garlic already in it, but every kind is different. Feel free to adjust to your tastes!
Sarah @Whole and Heavenly Oven says
Oh man, healthy mac ‘n’ cheese is definitely something I’m ALWAYS down for! I can hardly stand how gooey, cheesy, and perfect this looks, Ashley! Just gimme the whole pan already. 🙂
Ashley Fehr says
Haha! Me too! I could just never give it up!
marcie says
Healthier comfort food is where it’s at for me! I don’t like my mac and cheese too rich, so I love that this is lightened up with skim milk. This looks so cheesy and delicious!
Gayle @ Pumpkin 'N Spice says
Yay for comfort food season! While I really dislike the cold and snow, I do love curling up in my comfy clothes with some comfort food and a hot beverage. This healthier mac ‘n cheese looks perfect for that! Love, it Ashley!
Ashley Fehr says
Me too! Although by February I am definitely ready for the beach! Lol. Thanks Gayle!