PUBLIC HEALTHY REMAKE

Healthier Mac and Cheese

Name: Healthier Mac and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 280 g Wholewheat macaroni (dry); 350 g Cauliflower florets; 350 ml Low-fat milk; 120 g Greek yogurt (0–2%); 120 g Mature cheddar, grated; 40 g Wholegrain breadcrumbs; 15 g Parmesan, grated; 1 tbsp Cornflour; 1 tsp Dijon mustard; 1 tsp Olive oil; 1/2 tsp Garlic powder; 1/2 tsp Salt; to taste Black pepper

Creamy cheddar sauce with cauliflower, Greek yogurt and a crisp breadcrumb top.

Comfort mac and cheese remade with wholewheat pasta, a cauliflower-boosted cheese sauce and a light yogurt finish — still bubbling and golden on top.

4 servings

—Calories

—Protein

45 minTotal time

4Servings

Prep 20 min · Cook 25 min · Difficulty: medium

Why this remake works

Steamed cauliflower stretches the cheese sauce so less cheese is needed for the same volume.
Greek yogurt adds creaminess with more protein than a cream-only sauce.
Wholewheat macaroni increases fibre versus classic white elbows.
A measured cheddar amount keeps flavour without an oversized cheese pour.

Ingredients

Pasta and veg base

Wholewheat macaroni (dry)

280 g

Cauliflower florets

350 g

Olive oil

1 tsp

Cheese sauce

Low-fat milk

350 ml

Greek yogurt (0–2%)

120 g

Mature cheddar, grated

120 g

Cornflour

1 tbsp

Dijon mustard

1 tsp

Garlic powder

1/2 tsp

Salt

1/2 tsp

Black pepper

to taste

Crisp topping

Wholegrain breadcrumbs

40 g

Parmesan, grated

15 g

Method

Heat the oven to 200°C (fan 180°C). Lightly oil a medium baking dish with the olive oil.
Steam or boil the cauliflower florets for 8–10 minutes until very soft. Drain well.
Cook the macaroni in salted water until just under al dente (1–2 minutes less than pack time). Drain and set aside.
Blend the cauliflower with the milk, cornflour, Dijon, garlic powder, salt and pepper until completely smooth.
Pour the cauliflower mixture into a saucepan and cook over medium heat for 3–4 minutes, stirring, until it thickens slightly. Remove from the heat and stir in the cheddar until melted, then fold in the Greek yogurt.
Combine the sauce with the macaroni and tip into the baking dish. Mix breadcrumbs with Parmesan and scatter on top.
Bake for 15–18 minutes until bubbling and the top is golden. Rest 5 minutes before serving.

Chef tips

Drain cauliflower thoroughly so the sauce stays thick, not watery.
Undercook the pasta slightly — it finishes softening in the oven.

Substitutions

Cheddar → Reduced-fat cheddar plus a little extra Parmesan
Cauliflower → Steamed butternut squash for a sweeter sauce

Create my own version

Also try Generate Meal from ingredients you have, or Day Plan for a full day of meals.