Are you hesitant to feed your child neon-orange macaroni from a box? If the answer is yes, then you've stumbled into the right place, because we've created a healthier version of mac-n-cheese that the kids are sure to love. You'll know all the ingredients that go into this yummy dish, and we all know that makes a mom happy!
Cook time: 30 minutes
Yield: 6 servings
Serving size: 1 cup
12 ounces whole wheat elbow macaroni, dry
2 tablespoons unsalted butter
½ small yellow onion, diced
2 tablespoons white whole wheat flour
1 cup skim milk
2 cups low-sodium chicken broth
1 cup reduced-fat mild cheddar shredded cheese
½ teaspoon salt
¼ teaspoon black pepper
Bring a large pot of salted water to a boil and cook the macaroni according to package directions for al dente.
Heat a large skillet over medium-low heat. Add the butter and onion, and cook until the onions are translucent, 4-6 minutes.
Stir in the flour and cook for about 1 minute. Increase the heat to medium-high and whisk in the milk and chicken broth. Stir frequently until the sauce starts to thicken, 10-12 minutes.
Stir in the cheese, salt, and black pepper.
Add the cheese sauce to the drained macaroni, and stir to evenly coat.
Per Serving: (1 cup)
Calories from fat: 82
Saturated Fat: 4g
The nutrition content of recipes on Smart Nutrition.has been calculated by Registered Dietitian, Jessica Penner, of