Healthy-ish Stovetop Mac and Cheese (With a Secret Veggie Twist)

Meet my family’s second-favorite mac and cheese — and the one we make most often on busy weeknights: Healthy-ish Stovetop Mac and Cheese.

This recipe was a necessity to convince my now 10-year-old MJ that homemade mac and cheese was better than any boxed version. But at the time? My then 4-year-old would only eat orange mac and cheese.

In other words, she wanted the “blue box” mac and cheese — you know, the one many of us elder millennials grew up eating and loving. But I wanted a healthier version of this stovetop dinner go-to, made with real ingredients.

Enter… cooked and pureed carrots. Yup! I add carrot purée to get that familiar orange color reminiscent of the blue box stuff. And if you really want to lean into the nostalgia, try using casarecce pasta — it looks surprisingly close to the classic.

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The best part? This mac and cheese could not be easier to make. There’s no béchamel sauce technique. I use cream cheese to thicken the sauce instead! Don’t worry, you don’t get any kind of prominent cream cheese flavor either. Homemade mac and cheese for the win!

Why This Healthy-ish Stovetop Mac and Cheese Works

This recipe hits the sweet spot between comfort food and real-ingredient cooking:

• No béchamel sauce — we use cream cheese for an easy, stable, creamy base
• Real cheddar cheese for flavor (no powdered packets here)
• Pureed carrots for color and a subtle sweetness
• One pot after the pasta — weeknight friendly and fast
• Kid-approved (even by former blue-box loyalists)

It’s not “diet food,” and it’s not trying to be — just a thoughtful, homemade upgrade that still feels cozy and familiar.

Extra Details for Success

• Salt your pasta water generously. This is where your base flavor starts.
• Use quality cheddar cheese. Since cheese is the main flavor, it matters.
  I love Westby Creamery cheddar. For a white cheddar version, try Organic Valley® Raw Mild Cheddar.
• Grate your own cheese. Pre-shredded cheese is coated with starches that can prevent smooth melting.
• Have everything measured and ready. This recipe moves quickly.
• Don’t overcook the milk. Boiling too long can cause stringy or curdled sauce.
• Cook pasta slightly under al dente. It continues cooking once added back to the sauce.
• Reserve pasta water. A splash brings the sauce back together if it thickens.

Ingredient Options & Substitutions

• Pasta shapes:
  Cavatappi or cellentani are fun twists on classic elbow macaroni.
  For a nostalgic “blue box” look, use casarecce.
  Gluten-free pasta works too.
• Butter substitute:
  Use a 1:1 ratio of olive oil, avocado oil, or sunflower oil.
• Milk options:
  • ⅝ cup skim milk + ⅜ cup half-and-half
  • ⅔ cup 1% milk + ⅓ cup half-and-half
  • ¾ cup 2% milk + ¼ cup half-and-half
  • ⅞ cup skim milk + ⅛ cup heavy cream
• Extra protein:
  Try Fairlife whole milk.
• Carrot purée:
  Baby food works perfectly, or make your own (instructions below).
• White cheddar version:
  Swap carrot purée for pureed cauliflower.

Quick carrot purée:
Drain a can of cooked carrots, reserving about ¼ of the liquid. Blend until smooth using an immersion blender or countertop blender.

Cooking Equipment I Use

Rachael Ray Stainless Steel Box Grater (Teal Blue)

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All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan

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ENJOY & SHARE 🤍

If you make this Healthy-ish Stovetop Mac and Cheese, I’d love to hear what you think!
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©Photo, Prop Styling, and Food Styling by Jenn Smith