Healthy mac and cheese with a roasted vegetable cheese sauce. Pin this healthy recipe to your healthy dinner ideas board! I love healthy mac and cheese recipes. | The Bewitchin' Kitchen

Healthy Mac and Cheese Recipe

Author Randa Derkson


  • 2 cups whole wheat macaroni uncooked
  • 2 cups broccoli

For The Roasted Vegetable Puree

  • 2 cups roughly chopped carrots
  • 1 head of cauliflower
  • 1 red bell pepper
  • 1 tsp sea salt
  • 1/2 cup water

For The Cheese Sauce:

  • 3 tbsp butter
  • 1 onion
  • 2 tsps minced garlic
  • 11/2 tbsp flour
  • 1 cup almond milk
  • 1 cup cheddar cheese cubed (generous)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp mustard powder
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper


  • 1 cup shredded cheddar cheese
  • 1/2 cup panko crumbs
  • Red pepper flakes optional


  • Preheat oven to 425F.

For The Roasted Vegetables:

  • Chop up cauliflower, red pepper, and carrots. Place on a baking tray and roast for 35 minutes (or until slightly charred - check the bottoms to make sure it's not actually burning).

Meanwhile cook the macaroni, set aside.

  • Once the vegetables are done, let them cool for a few minutes. Then you're going to puree them:
  • Using a high powered blender, add all of your vegetables and half a cup of water. Puree.

For The Cheese Sauce:

  • In a medium stock pot over medium heat, melt your butter, add onions and cook until translucent. Add your garlic, I'm fairly generous and may add an extra clove.
  • Add flour, stir and add the almond milk. Let bubble for a minute or two and add the cup of cubed cheese. Stir until melted and add the pureed vegetables. Add salt, Worcestershire sauce, mustard powder, pepper, and thyme.
  • Add the sauce to the cooked macaroni, stir to combine. Add broccoli, stir again.

Putting it together:

  • Butter a 9x13 baking pan add quinoa and top with 1 cup of shredded cheese and panko crumbs. Sprinkle with red pepper flakes (optional).
  • Bake for 20-25 minutes or until cheese is melted and brown and beautiful.