This veggie-studded dish delivers nearly a third of your daily fiber. Freshly grated cheese—not preshredded—is key to achieving the creamiest sauce. The anti-caking ingredients in preshredded cheese make your sauce less creamy.

Photo: Caitlin Bensel

Satisfy your family's favorite comfort food craving with this lighter, veggie-packed version.

Gina Homolka
September 12, 2017

When the weather gets cooler, my family always craves comfort food classics, especially macaroni and cheese. Creamy and hearty, it's truly one of the most-loved comfort foods of all time. Unfortunately, though, all that cheesy indulgence usually comes with a hefty side of calories and saturated fat, which makes it practically off-limits when I'm sticking to a healthy diet. With my slimmed-down and nutrient-packed version, however, I can have my mac and cheese and indulge my family's craving too.

So how do I put a healthy spin on a dish that's traditionally so heavy? I created a lighter sauce made with nonfat milk, broth, and a trio of freshly grated cheeses—light cheddar, Havarti, and Parmesan. I also swap out white pasta for whole-grain and roast my favorite seasonal vegetables to fold in at the end. Here, I used a combination of cauliflower, Brussels sprouts, broccoli, and butternut squash, but you can use whatever vegetables your family enjoys. The result is a creamy, delicious comfort food dish packed with healthy goodness.

View Recipe: Roasted Veggie Mac and Cheese

Photo: Caitlin Bensel

Freshly grated cheese—not preshredded—is key to achieving the creamiest sauce. The anti-caking ingredients in preshredded cheese make your sauce less creamy.

Gina Homolka is the founder of skinnytaste.com and @skinnytaste.