Macaroni and cheese is a classic comfort food, but this healthier version is a dinner you can feel good about eating again and again! Made with skim milk, whole-wheat pasta, and broccoli, this is a healthy twist on your favorite cheesy meal!

healthier macaroni and cheese
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

Fall is here, which means I’ll soon be craving all sorts of comfort foods! Macaroni and cheese has always been one of my favorites, but it usually feels more like a “special occasion” dish. Maybe that’s because it’s often loaded up with tons of cheese and butter without a lot of redeeming health benefits. I can’t justify having it for dinner every night, but sometimes a girl needs her macaroni. Am I right? That’s where this whole wheat macaroni and cheese comes in.

How to Make Healthier Macaroni and Cheese

This recipe uses skim milk instead of whole milk and skips the butter to cut down on the fat. Using whole wheat noodles adds more protein and fiber, and a healthy dose of broccoli means you can eat your greens while enjoying macaroni and cheese. Cornstarch helps thicken the sauce and breadcrumbs give this dish a crunchy topping!

The Best Pasta for Macaroni and Cheese

This recipe works great with your favorite whole wheat pasta. I also really like Barilla’s protein-plus pasta, which is my typical go-to pasta. It’s a good source of protein and fiber, but I think it tastes nearly identical to traditional pasta. If you’re looking for something gluten-free, Banza and Chickapea also make great options. All of these can be found at most major grocery stores.

What is Chickpea Pasta?

If you’ve never tried chickpea pasta, give it a shot! It’s one of my favorite things to keep in my pantry. I like the Banza or Chickapea brands. Banza actually sells boxed macaroni and cheese which is great, but this homemade macaroni and cheese recipe is even better!

What to Serve with Macaroni and Cheese

Need something to serve with this whole wheat macaroni and cheese? Try it with a vegan chopped salad for an easy way to enjoy your veggies. Or pair this mac and cheese with a bowl of creamy tomato soup!

Tips & Tricks

  • The broccoli cooks with the pasta so there is one less pan to wash! Just remember to add it in as the pasta is finishing cooking.
  • You can use extra sharp cheddar cheese or a mix of extra sharp cheddar and Gouda. It’s a great way to play around with the flavors!
  • Try a sprinkle of Parmesan cheese on top for extra flavor.

Other Healthy Macaroni and Cheese Recipes

Looking for other macaroni recipes? Try my cottage cheese macaroni and cheese, my Instant Pot macaroni and cheese, stovetop mac and cheese, or rice cooker mac and cheese.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Macaroni and Cheese blog size (8 of 10)

Whole Wheat Macaroni and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Dinner
  • Method: Oven and Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Macaroni and cheese is a classic comfort food, but this healthier version is a dinner you can feel good about eating again and again! Made with skim milk, whole-wheat pasta, and broccoli, this is a healthy twist on your favorite cheesy meal!

Ingredients

Units Scale
  • 1lb whole wheat macaroni (or your favorite macaroni)
  • 1 large head of broccoli, chopped into 1” pieces
  • 1 tablespoon butter
  • 2 1/2 cups of skim milk (or milk of choice)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 3/4 cup extra sharp cheddar cheese (divided)
  • 1 cup shredded smoked Gouda (or more extra sharp cheddar)
  • 1/3 cup panko crumbs

Instructions

  1. Preheat the oven to 450 degrees.
  2. Bring a large pot of water to a boil.
  3. Add in the pasta and cook according to the package directions.
    When you have about 3 minutes left of the pasta cooking, add in the broccoli. Boil them together until both are tender, then drain.
  4. In a separate saucepan over medium heat, melt the butter.
  5. Whisk in the flour and cook for about 1–2 minutes, stirring constantly.
  6. Slowly whisk in the milk a little at a time until smooth. Continue cooking, whisking frequently, until the sauce thickens, about 3–5 minutes.
  7. Reduce heat to low and stir in the salt, garlic powder, Dijon mustard, and pepper.
  8. Add in ½ cup of the cheddar and all of the Gouda, stirring until melted and smooth.
  9. Combine the cheese sauce and the drained pasta and broccoli in a 9×13 baking dish and stir well.
  10. Sprinkle the top with the remaining ¼ cup cheddar and the panko crumbs.
  11. Bake for 15 minutes, or until bubbly and the top begins to brown.
  12. Let sit for 5 minutes before serving so the sauce thickens up and gets extra creamy.

This post was originally published in January, 2014. Updated January 2026.