Healthier Macaroni and Cheese Recipe

Well, let’s be honest…Macaroni and Cheese isn’t the healthiest dinner recipe but I’d say we’re allowed to cheat every once in a while…especially when it’s Mac & Cheese. We ‘healthied’ it up a little too by using brown rice macaroni.

Course Lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 1431kcal

Author Tom DeVincenzo

Cost 15

Equipment

Ingredients

1 lb brown rice pasta elbow macaroni
1 tbsp olive oil
6 tbsp salted butter
⅓ cup brown rice flour
3 cups milk
1 cup heavy cream
3 cup cheddar cheese shredded
1 cup gruyere cheese shredded
1 ½ cup panko breadcrumbs
½ cup parmesan cheese shredded
¼ tsp smoked paprika

Instructions

Preheat the oven to 375 degrees.
Cook the pasta to al dente. Drain and drizzle a little olive oil over the pasta and mix. Let cool.
In a large pot, melt the butter on medium heat. When melted, slowly whisk in the flour. Whisk for about a minute.
Slowly whisk in the milk and cream. Keep whisking until it gets to a creamy consistency.
Once the milk mixture is nice and creamy, slowly add the cheese one handful at a time. Whisk all together until all the cheese is melted.
Add the macaroni back in and mix all together.
Pour the mac & cheese into a medium/large baking pan.
Combine the breadcrumb, Parmesan cheese, and paprika. Slowly add olive oil while mixing until the mixture becomes most and all the breadcrumb is covered in oil. Evenly top the mac and cheese with the mixture.
Bake for 20-25 minutes or until the breadcrumb is toasted.
Remove from oven and serve hot.

Notes

Enjoy!

Nutrition