Healthier Mac and Cheese

I’ve been craving comfort foods and my philosophy is not deprive myself but just find healthier versions.  Here is one that I tried and it’s VERY yummy.  I modified the recipe from the Eating Bird Food Website


  • 1 box (8 oz) of pasta – I used 2 cups whole grain elbow macaroni but you could use any type of pasta.  Next I’ll try a bean or lentil or veggie pasta.
  • 4 cups broccoli florets
  • 1 Tbsp butter (organic if possible)
  • 1 cup milk (I used unsweetened almond milk)
  • 1 Laughing Cow spreadable cheese wedge (these are not too bad as far as ingredients)
  • 1 1/2 cups shredded cheddar cheese (I needed a bit more for the consistency I wanted)
  • 1 handful chopped baby spinach
  • Sea salt and pepper, to taste


  1. Bring a large pot of water to a boil. Add pasta, return to a boil and cook for a total of 8 minutes, adding in the broccoli florets at the four minute mark. Drain pasta and broccoli.
  2. In the same large pot over low/medium heat add butter, milk, salt and pepper. Once butter has melted add in drained pasta and broccoli, spreadable cheese wedge and shredded cheese. Let cheese melt a little, about 30 seconds. Use a spoon to stir everything together until pasta is well coated with cheese, adding more cheese if needed. Add in chopped baby spinach and toss until wilted.
  3. Serve immediately with additional salt and pepper, if needed.