Skinny Mac and Cheese | Comfort Food Made Thin

I have never been a huge fan of macaroni and cheese. When given the choice between homemade macaroni and cheese or Kraft Dinner, I would choose KD every time. Until now. I recently found myself craving this comfort food, but I was disgusted with how high in calories every recipe I found was. So I decided to skinny it up and came up with the following.

  • 3 cups whole wheat macaroni noodles
  • 2 cups broccoli
  • 2 cups cauliflower
  • 2-3 tbsp light butter or margarine
  • Half an onion, chopped
  • 1/4 cup flour
  • 2 cups skim milk
  • 1 cup low sodium chicken broth
  • 2 – 2 1/2 cups cheddar cheese (reduced fat)
  • 1/3 – 2/3 cup grated parmesan cheese
  • 1/3-1/2 cup wheat bran (yes, the same stuff you use for bran muffins)
Begin with pre heating your oven to 375 F.
Boil your macaroni, half way until done and then add your broccoli and cauliflower (I use frozen). Cook for another 5-6 minutes, strain and set aside.
Meanwhile in a large skillet over medium heat melt two tablespoons of butter. Add onions and cook for 3-4 minutes, or until onions are soft but not translucent.

Once your onions looks soft, add your flour. Stir until well combined. If your mixture looks too dry add up to another tablespoon of butter, scraping the bottom of the pan to make sure it doesn’t burn.

Add your milk and chicken broth and whisk until well combined. Turn heat to medium high and bring to a boil. Once it comes to a boil, turn down head back to medium and whisk for another 3-5 minutes (or until everything is well combined). If my mixture looks to thin (every time is different) I then add another 1-2 tablespoons of flour and whisk well, use your judgement.
Take your sauce off heat and stir in the cheddar cheese. Mix well.
Stir the macaroni and veggies into your sauce and combine. Pour your mac and cheese mix into a Pam’d casserole dish and sprinkle with the parmesan and wheat bran.
Pop in the oven for 20 minutes and you have skinny mac and cheese.Next time I make this I plan on adding red pepper, if it’s a keep I will change the recipe accordingly.

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  1. I confess I’ve never enjoyed mac’n cheese. Now this recipe – with a variety of flavours and some vegetables to break up the stodgy creaminess, makes sense. I look forward to trying it.

  2. I love mac and cheese! I make my healthy version with butternut squash, I’ll have to try this one.

  3. Great recipe! I’ll definitely have to try it. It would be great for my hubby and my daughter who are both mac & cheese fans!!

  4. Ok…this is awesome. Especially since I love homemade mac-n-cheese and I just started a *stupid diet. I hate diets. Blech. I’m so printing this out right now and it’s going in my “Things I can actually eat while on this *stupid diet” recipe binder. 🙂

    Please come visit my Recipe Blog and submit this recipe in my Link-up Party!

    Tasty Tuesday @ Stay At Home Ginger’s Recipe Blog:


  1. Monday Meal Plan Week of June 24 | June is National Corn and Cucumber Month, so we’ll be including some recipes in celebration of that all month long. Since summer is here and people are co says:

    […] Lunch – Skinny Mac and Cheese […]

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