Healthy-ish Stovetop Mac and Cheese
Meet my family’s all-time favorite mac and cheese recipe! This recipe was a necessity to convince my now 6-year-old MJ that homemade mac and cheese was better than any boxed mac and cheese. But at the time… my then 4-year-old only ate orange mac and cheese.
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Meet my family’s all-time favorite mac and cheese recipe! This recipe was a necessity to convince my now 6-year-old MJ that homemade mac and cheese was better than any boxed mac and cheese. But at the time… my then 4-year-old only ate orange mac and cheese.
In other words, she wanted the “blue box” mac and cheese. You know, the one that many of us elder millennials grew up eating and enjoying. But, I wanted a healthier version of this stovetop mac and cheese. using real ingredients. Enter… cooked and pureed carrots! Yup! I add pureed carrots to get that orange color reminiscent of the blue box stuff. If you really want it to look like the blue box… try casarecce for your pasta!
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
Because most of this is done over the stove, I really recommend older kids vs younger kids helping. But there are still some things the younger kids can do.
Extra Details for Success
- Add salt to the boiling water before cooking the pasta (you need to add a good amount so the pasta has good flavor as well.
- Use quality cheddar cheese. The cheese is the predominant flavor here (and rightly so). I recommend Westby Creamery Cheese (I am not paid to say that, it really is my absolute favorite). If you can’t find it in your local grocery, they will ship it to you!!!
- Grate the cheese by hand. Pre-shredded cheese is coated with starch or cellulose to prevent the shreds from sticking and clumping. This can, and likely will prevent you from obtaining a perfectly creamy melted cheese sauce.
- Better pasta makes better mac and cheese. I love Montebello’s organic pastas. I buy them at my local Co-op, but Barilla also offers some great pasta at a very affordable price.
- Make sure your ingredients are measured and ready. This recipe comes together quickly. You won’t have time to measure the ingredients (or specifically shred all that cheese) before it’s time to add the next one!
- Don’t overcook the milk. Letting the milk boil too long reduces the moisture content to the point that the cheese sauce ends up stringy and possibly with curds (and not the awesome kind you get from your local dairy).
- Make sure you’re pasta is slightly less done than al dente so it doesn’t overcook as you continue cooking the pasta after you make the sauce. It will also cook a little in the strainer as it waits for you to add it back into the pot.
- The reserve water is just in case the pasta sits for a little. if you add the water to it as it gets thick and clumpy it’ll re-constitute.
Ingredient Options/Substitutes
- The pasta shapes can be the funniest part! Try using cavatppi/cellentani for a fun play on the elbow macaroni pasta. For a more “nostalgic” blue box feel, use casarecce. You can also use gluten-free pasta as well.
- You can use olive oil as a healthier option.
- For extra protein, try Fairlife whole milk.
- For the carrot pureé, you can use baby food (yes, baby food) OR you can make your own!
- A quick way to do this is to take a can of cooked carrots strain ¾ of the liquid, and then, using your immersion blender blend the carrots until well smooth.
ENJOY and Share!
Let me know what you thought of this Healthy-ish Stovetop Mac and Cheese! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!
Healthy-ish Homemade Mac & Cheese
This easy and simple mac and cheese has a secret ingredient to make it a little healthier for those little tummies (and you).
- Total Time: 30 minutes
- Yield: 4 people 1x
Ingredients
- 8 oz Elbow Macaroni (see note 1 for other options)
- 4 oz Cream Cheese (cubed and softened)
- 8 oz Cheddar Cheese (shredded)
- 3 tbsp butter (see note 2 for other options)
- 1 cup whole milk (see note 3 for different options)
- 1 cup Chicken Stock
- Salt (to taste)
- black pepper (taste)
- 1/2 cup pasta water (this is from the pasta you cooked.)
- 1/4 tsp mustard powder
- 1/4 cup pureed carrots (optional)
Instructions
- Boil the pasta 2 minutes less than al dente (take a glass measuring cup, I use a 2 cup so I can get a good amount of extra just in case I need it, and set it aside)
- Drain the pasta (leave it in the strainer for now.)
- Turn heat to medium. In the same pot add butter/oil. Once hot, add the cream cheese, then whisk until the cream cheese is melted and a thick paste.
- Slowly add the chicken stock while continuously whisking. Add mustard powder
- Next, add 1/4 cup of pureed carrots (see note 4 for options on this).
- Add the pasta water to the sauce. Stir until incorporated.
- Salt and pepper to taste.
- Add the noodles, and stir until completely mixed.
- Add the milk and 3/4 of the cheddar cheese to the mixture, and fold until fairly mixed together. Turn off the heat.
- Top with remaining cheese.
- Serve immediately
Notes
Notes:
- The pasta shapes can be the funniest part! Try using cavatppi/cellentani for a fun play on the elbow macaroni pasta. For a more “nostalgic” blue box feel, use casarecce. You can also use gluten-free pasta as well.
- You can use olive oil as a healthier option.
- For extra protein, try Fairlife whole milk.
- For the carrot pureé, you can use baby food (yes, baby food) OR you can make your own!
- A quick way to do this is to take a can of cooked carrots strain ¾ of the liquid, and then, using your immersion blender blend the carrots until well smooth.
Include your kids!
Because most of this is done over the stove, I really recommend older kids vs younger kids helping. But there are still some things the younger kids can do.
- Older kids can help with everything from cooking the pasta to shredding the cheese
- Younger kids can help by measuring the dry ingredients (like the mustard, or the salt).
- Younger kids can also top the mac and chees with the last of the cheese once you transfer it to your serving platter!
Extra Details for Success
- Add salt to the boiling water before cooking the pasta (you need to add a good amount so the pasta has good flavor as well.
- Use quality cheddar cheese. The cheese is the predominant flavor here (and rightly so). I recommend Westby Creamery Cheese (I am not paid to say that, it really is my absolute favorite). If you can’t find it in your local grocery, they will ship it to you!!!
- Grate the cheese by hand. Pre-shredded cheese is coated with starch or cellulose to prevent the shreds from sticking and clumping. This can, and likely will prevent you from obtaining a perfectly creamy melted cheese sauce.
- Better pasta makes better mac and cheese. I love Montebello’s organic pastas. I buy them at my local Co-op, but Barilla also offers some great pasta at a very affordable price.
- Make sure your ingredients are measured and ready. This recipe comes together quickly. You won’t have time to measure the ingredients (or specifically shred all that cheese) before it’s time to add the next one!
- Don’t overcook the milk. Letting the milk boil too long reduces the moisture content to the point that the cheese sauce ends up stringy and possibly with curds (and not the awesome kind you get from your local dairy).
- Make sure you’re pasta is slightly less done than al dente so it doesn’t overcook as you continue cooking the pasta after you make the sauce. It will also cook a little in the strainer as it waits for you to add it back into the pot.
- The reserve water is just in case the pasta sits for a little. if you add the water to it as it gets thick and clumpy it’ll re-constitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Calories: 678
- Sugar: 7
- Sodium: 647
- Fat: 41
- Saturated Fat: 24
- Carbohydrates: 51
- Fiber: 2
- Protein: 26
- Cholesterol: 117
Nutritional Facts:
These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
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What do you do with the chicken stock???
The chicken stock is used with the cream cheese (it’s to replace part of the milk that’s used to prevent curdling from over cooking your milk).