Fall is finally in full swing, and that always puts me in the mood for comfort food like mac and cheese. I didn’t want to compromise when I made my version, so you won’t find extra things like squash in this healthy-ish stove top mac and cheese.
Don’t get me wrong. I love a good butternut squash cheese sauce, but when you want the real deal, nothing else will do.
Why is this stove top Mac and Cheese recipe Healthy-ish?
First, I use whole wheat pasta for added nutrients and fiber. I also use a high pasta to sauce ratio, which helps to spread out the abundance of cheese. If you want a more indulgent meal, you can simply use less pasta with no need to change the sauce recipe.
Second, I used avocado oil in place of butter. Avocado oil is a high heat oil that has healthy unsaturated fats. It does not taste like avocado, and it does add richness because it is still a fat after all.
Third, I used 2% milk in place of whole milk to keep saturated fats in check. It’s still nice and creamy, and has better body than skim milk or 1%.
Tips and Tricks for this Healthy-ish Stove Top Mac and Cheese recipe:
The hot sauce in this recipe is not to add heat. It really does not make the mac and cheese spicy, I promise.
The hot sauce has a supporting role that you don’t even know is there, but you will notice if it is missing. The purpose is to build balance by adding subtle spice and acidity to the background of the cheese sauce. Sure, other things could be used, but let me explain why hot sauce is the best.
Hot sauce is better than using something like black pepper to add subtle heat to the sauce. The distinct flavor of the peppercorns stands out sharply, and therefore doesn’t balance for me. (I do still use some black pepper for garnish, just not in the sauce.)
For acidity, you might think an acid such as lemon juice alone would work. I think the hot sauce is better because it has the subtle spice along with the acid that activates more receptors on the tongue. Louisiana-style hot sauce is my favorite in this application.
I found mustard powder and garlic powder to be my favorite seasonings to add just a touch of savory-ness to the sauce. I also tried onion powder and turmeric. Try the recipe and see what you think as written, then try it again with other seasonings to make the recipe your own.
Finally, use a quality cheddar. High quality cheese will never disappoint! I opted for white cheddar here because it was the best deal I could find for a tasty aged cheddar with plenty of flavor.
- 12 oz whole wheat elbows
- 3 TBS all-purpose flour
- 3 TBS avocado oil
- ½ tsp dry mustard powder
- ⅛ tsp garlic powder
- 2 cups 2% milk
- ½ tsp salt
- 1 tsp hot sauce
- 8 oz block cheddar, shredded (I used aged white cheddar)
- Cook pasta according to package directions. Drain.
- Meanwhile, combine the flour, oil, mustard powder and garlic powder in a skillet. Whisk constantly over medium heat until it starts to bubble. Whisk constantly for 1 minute. Pour in milk, whisking constantly to combine. Bring to a boil and let simmer for 1 minute, whisking frequently.
- Mix in salt, hot sauce, and one handful of cheddar at a time, whisking until the cheddar is melted with each addition. Pour over cooked pasta and stir to coat.
Recipe adapted from Budget Bytes.
