Macaroni and cheese was a childhood staple for me. It is still a staple today, since it’s one of Kyle’s favorite comfort foods. My qualm with the boxed Mac ‘n Cheese though, is that your cheese starts as a powder. FAKE cheese.
I’m from Wisconsin, where happy cows make real cheese. (Real cheese doesn’t come from California, folks. Trust me.)
For a long time, I’ve been wanting to make a homemade, baked macaroni and cheese recipe with real cheddar cheese. I thought about getting all fancy with a three cheese macaroni, but decided to keep it simple.
And of course, I added two of my other favorite ingredients: spinach and Greek yogurt. Can’t hurt to add a little green!
Homemade Baked Macaroni and Cheese
Yield 4 servings
- 2 cups dry whole wheat macaroni noodles
- 2 cups spinach, chopped
- 2 cups finely shredded cheddar
- 1 egg
- 2 tablespoons unsweetened almond milk
- 1/2 cup plain greek yogurt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- salt to taste
- 1 tablespoon panko
- extra 1-2 tablespoons shredded cheddar
- Preheat oven to 350 degrees.
- Bring a large pot of water to boil, and cook macaroni noodles until al dente (about 8 minutes).
- Place chopped spinach in a strainer. Drain macaroni over spinach to wilt.
- Add wilted spinach and macaroni back to the pot.
- Stir in cheese, egg, and greek yogurt.
- Once mixed, stir in seasonings and almond milk.
- Pour casserole in a pan. Sprinkle panko and extra cheese on top.
- Bake for 10-15 minutes.
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value
Total Fat 16.3 g
Saturated Fat 7.4 g
Unsaturated Fat 4.8 g
Cholesterol 93.8 mg
Sodium 335.9 mg
Total Carbohydrates 44.5 g
Dietary Fiber 5.4 g
Sugars 4.3 g
Protein 22.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What is your favorite kind of cheese? How often do you eat Mac ‘n Cheese?