Today we are showing you how to make the ULTIMATE healthy mac and cheese! Besides chocolate, Ella’s favorite food is cheese. I guess she takes after her mom! I think Ella would eat this mac and cheese, in particular, every night if I let her! Who does not love mac and cheese? It’s a childhood classic and it’s so creamy and delicious! This is total comfort food at its best. In this recipe, I have given you all the cheesy goodness and flavor that you are looking for in a mac and cheese but I have lightened it up! I am so excited to share this one with you because it’s so amazing and easy!
While I was making this mac and cheese for the blog I was delighted to hear from Ella, “Mom you’re a genius why is this so good?!” I laughed and I was so happy that she was enjoying it that much. This recipe is definitely Ella approved! We hope you find as much delight in the recipe as Ella has and it brings a smile to your face. Maybe it even transports you to a fond memory of your childhood.
How To Make Healthy Mac and Cheese
To make this delicious and healthy mac and cheese start by chopping the extra firm tofu into small pieces and then add it to the blender. Next, add the onion powder, garlic powder, Anthony’s cheddar cheese powder, salt, and stone-ground mustard to the blender. Then, blend all the ingredients until they are thoroughly combined and the cheese sauce is smooth.
After that, add the cheese sauce to a pan on the stove. Start to heat up the cheese sauce and then add the light or fat-free cheddar cheese. Fold in the cheese on low to medium heat so you don’t burn the sauce. Continue mixing until all of the cheese is incorporated and melted.
Once the cheese sauce is finished, you can boil water for your favorite pasta or zucchini noodles. Cook your pasta to the desired texture. Once it’s cooked, drain the pasta. Then, in a large pot, thoroughly mix the cheese sauce and pasta. If you don’t end up using all of the cheese sauce, you can store it in the refrigerator for 3-4 days and then heat it up. You can make more mac and cheese or use this cheese sauce mixed into spaghetti squash, poured over broccoli, or enjoy it with some chips!
A Few Notes & Tips
Low Carb Mac & Cheese Options
If you want to lower the carbs in this recipe you can use a low carb pasta such as Carba-Nada Pasta or Hearts of Palm Palmini Low Carb Angel Hair Pasta. Another option is to make zucchini noodles using a spiralizer! Also, spaghetti squash is a great pasta alternative.
Other Recipes You Will Love!
- Easy and Healthy Carrot Cake
- Amazing and Healthy Queso Dip
- The Ultimate Healthy Chicken and Cheese Enchiladas
- Easy High Protein Strawberry Frozen Yogurt
- Best Ever Healthy Deviled Eggs
- Easy and Healthy Banana Bread No Sugar
- Join us on our YouTube channel for recipe videos!
Helpful Tools & Ingredients For This Recipe
- Blendtec Blender
- Silicone Spatula
- All-Clad Nonstick Pan
- All-Clad Pasta Pot
- Anthony’s Cheddar Cheese Powder
- Onion Powder
- Garlic Powder
- Stone-Ground Mustard
- Himalayan Salt
- Carba-Nada Pasta (Low Carb)
- Palmini Low Carb Angel Hair Pasta
- Spiralizer
Disclosure: Please note that some of the links on this post are affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
THE BEST EVER HEALTHY MAC AND CHEESE
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy8
servings10
minutes10
minutes62
kcalThis is the BEST healthy mac and cheese recipe! It has the classic mac and cheese flavor you are looking for and we have lightened it up.
Keep the screen of your device on
Ingredients
12 oz extra firm tofu
1 TSP onion powder
1 TSP garlic powder
4 TBSP Anthony’s cheddar cheese powder
1/2 TSP salt
1 TSP stone-ground mustard
2 ounces of extra sharp light or fat-free cheddar cheese
16 ounces of your pasta of choice
Directions
- Chop the extra firm tofu up into small pieces and then add it to the blender. Next, add the onion powder, garlic powder, Anthony’s cheddar cheese powder, salt, and stone-ground mustard to the blender. Then, blend all the ingredients until they are thoroughly combined and the cheese sauce is smooth. Also, scrape down the sides of the blender with a spatula to make sure everything gets mixed.
- Add the cheese sauce to a pan on the stove. Start to heat up the cheese sauce and then add the light or fat-free cheddar cheese. Fold in the cheese on low to medium heat so you don’t burn the sauce. Continue mixing until all of the cheese is incorporated and melted.
- Now that the cheese sauce is finished, you can start boiling water for your favorite pasta or zucchini noodles. Cook your pasta to the desired texture. Once it’s cooked, drain the pasta, but save a little pasta water in case you want to thin out the cheese sauce a little bit.
- Then, in a large pot, thoroughly mix the cheese sauce and pasta. If you don’t end up using all of the cheese sauce, you can store it in the refrigerator for 3-4 days and then heat it up. You can make more mac and cheese or use this cheese sauce mixed into spaghetti squash, poured over broccoli, or enjoy it with some chips!
Recipe Video
Notes
- This recipe makes 8 servings and the WW Points are per serving. Also, the WW Points are only based on the cheese sauce using fat-free cheddar cheese. Please check the points on the pasta and cheese you use. Additionally, please check the number of calories in your mac and cheese. We did not include details on the calorie information because it depends on which ingredients and brands you use.
- WW Points™: 1 point
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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