Description
This Healthy Homemade Mac and Cheese recipe offers a creamy, cheesy comfort food made with wholesome ingredients and a crispy breadcrumb topping. It features elbow macaroni tossed in a savory cheese sauce made from cheddar and parmesan, enhanced with herbs and garlic, then baked until golden brown. Perfect for a satisfying family meal that balances indulgence with nutritious elements.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni pasta
- 1 tablespoon olive oil
Sauce
- ¾ cup onion, diced
- 1/2 tablespoon minced garlic
- 2 tablespoons all-purpose flour (or gluten-free)
- 1 – 1½ cups skim milk
- 1 cup shredded cheddar cheese
- 1 cup grated parmesan cheese
- 1/4 teaspoon pepper
Breadcrumb 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 the oven to 400°F (200°C). Bring a large pot of water to a boil, then add the elbow macaroni. Cook the pasta until al dente, about 1-2 minutes less than the time indicated on the package. Drain and set aside.
- Make Sauce: In a sauté pan over medium heat, warm the olive oil. Add the diced onion, minced garlic, and pepper, cooking until the onions are soft and golden brown, about 5 minutes. Gradually add the flour, stirring constantly until a thick paste forms. Slowly pour in the skim milk while stirring constantly to avoid lumps, cooking the mixture until it thickens and becomes creamy. Stir in the shredded cheddar and grated parmesan cheese until melted and thoroughly combined.
- Combine Pasta and Sauce: Toss the cooked pasta with the cheese sauce until evenly coated. Transfer the mixture into a greased 8×8-inch baking dish.
- Make Breadcrumb Topping: In a separate bowl, combine the breadcrumbs, melted butter, parmesan cheese, dried basil, dried parsley, and dried oregano. Mix well to evenly distribute the butter and herbs.
- Bake: Evenly sprinkle the breadcrumb mixture over the pasta in the baking dish. Bake uncovered in the preheated oven for 15-20 minutes or until the breadcrumbs are golden brown and crispy. Remove from oven and serve warm.
Notes
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Substitute skim milk with any plant-based milk for a lactose-free option, but cheese flavor and texture may vary.
- For extra creaminess, add a splash of cream or a bit of cream cheese to the sauce.
- Fresh herbs can be used instead of dried if preferred; use about three times the amount.
- Cook pasta just shy of al dente to ensure it doesn’t become mushy during baking.
