In my mind, macaroni & cheese is synonymous with comfort. When I think of mac & cheese, my mind drifts to visions of my mom’s homemade dish, oozing with a creamy cheese sauce and topped with crunchy breadcrumbs. There is no surprise that this was the very first thing I cooked when I moved out of my family home, searching for that connection to comfort and familiarity.
I set out to make a healthier version of this family favourite without sacrificing the smooth creamy texture or taste. I also wanted to streamline the recipe to reduce the cooking time and be mindful of the mess (because who wants to clean all those dishes?)
A number of swaps led to this new and improved recipe – whole grain pasta, broccoli (gasp! It works though… think broccoli with cheese sauce), evaporated 2% milk and lower fat cheese. The outcome is probably the creamiest and most flavourful mac & cheese I’ve ever had!
Give it a try, and let me know what you think!
Those little flecks in the sauce are from whole wheat flour I had to use since I ran out of white! There was actually no difference in taste or texture, so feel free to use whatever flour you have on hand!