Healthier Mac'n'Cheese


Oh, glorious Mac and Cheese. 

...A family staple in my house growing up. You too?

Naturally, I wanted to make a healthy version of a Mac and Cheese without losing the flavour and creaminess.  This means I kept the cheese! 

Is it still Macaroni and Cheese if it doesn't have cheese? I've added two types, plus some milk making this meal a good way to get calcium into growing bones. 

But the best bit is that I've snuck in six serves vegetables (amazing, right?) and best of all, no one can tell that there is so much hidden goodness.

That makes this recipe ideal for kids, especially fussy eaters!

But it's also ideal for us adults, you want comfort food with a healthy spin. There is no need to cut out pasta or cheese to be healthy. Simply practice 'crowding' in more vegetables... and you're already better off.

For the pasta, It doesn't even need to be elbow or macaroni shape. My mum uses spiral pasta (aka rotini) and I think almost all shapes will be great. 

If you want, you can use legume or pulse pasta or high fibre pasta. Use gluten-free pasta if you want.

I'd also recommend enjoying this with a side salad for even more vegetables. Get some healthy recipe inspiration here!

I'd love to know what you think of this healthy Mac and Cheese recipe. Leave me a comment if you like it or share it with a friend. 

Big Love,

P.s. You don't need to grill/broil the macaroni and cheese if you don't have time. As soon as the sauce goes on the pasta, it's ready to be eaten. Here's what it looks like if you don't bake it. Still delicious and the kids will still love it.  


Like this recipe? Rate it 5 stars or leave me a comment below! 

Healthy recipe idea | Healthy Macaroni and cheese | Healthy Mac'n'cheese
Main meals
Yield: 6-8Pin it

Healthy Mac and Cheese

prep time: cook time: 30 minstotal time: 30 mins

This is comfort food made healthy! It's rich, it's creamy and also loaded with six sneaky serves of vegetables - making it ideal for kids and adults alike. You can't taste or see the vegetables at all. This will keep in the fridge for a few days and can also be frozen. Enjoy!


500g macaroni (elbow) pasta

2 cups of pumpkin, chopped + peeled

2 cups zucchini, chopped + peeled

2 cups cauliflower, chopped

100g cheddar cheese, shredded

100g cream cheese

1/2 cup milk

1 teaspoon salt (skip salt completely if you're making it for little ones)

1/4 cup breadcrumbs (if baking)


1. Boil macaroni in water for 7-8 minutes or until cooked. 

2. While macaroni is cooking, chop vegetables. Set the oven to fan grill on a high heat, 250c/480F (if baking).

3. Remove macaroni from pot, drain and place in a casserole dish. Add vegetables to the same pot and fill with water, covering the vegetables. Cook for 7 minutes or until pumpkin can be pierced with a fork. Drain water. 

4. Place vegetables, salt, milk, cream cheese and cheddar cheese into a blender. Blitz until smooth.

5. Pour sauce over the pasta and mix. Serve as is or bake under the grill for 5-10 minutes or until the top is golden brown.


You don't have to bake the mac and cheese. Kids will enjoy it just as much. Once the sauce is on the pasta, it's ready to go - making this a 20-minute meal. 
The smaller your vegetables are chopped, the quicker they will cook. You can keep the skin on the zucchini, but it will affect the colour (and kids may notice). 
This recipe simply requires six cups of vegetables. If you only have pumpkin and cauliflower, just add another cup of each. Adjust depending on how much you have or each veg. 
If you want to save time, get chopped pumpkin. 
For a healthier option, use pulse or legume pasta. Use gluten-free pasta to make this recipe gluten-free.
Created using The Recipes Generator