To have macaroni and cheese healthier, replace the cheddar cheese with a vegetarian butternut squash marinade. You could also try substituting yoghurt for some of the cheese or putting some veggies into the mix. You could also add garlic for extra flavour and health advantages.

Some people would suggest using whole wheat noodles when preparing macaroni and cheese from home. You may also add spinach, use low-fat milk instead of whole milk, and season the sauce with turmeric. Although, it is okay to cheat once in a while for food like macaroni cheese. It will not hurt you in limited quantity.

Let’s have a look at a few Recipes of Macaroni cheese that you could cook for your family and surprise them with great flavour. You can prepare macaroni cheese in so many ways. Here we are sharing a few recipes:

Whole Macaroni Cheese

• Making macaroni cheese is a bit of something like a balancing act, so get a few items ready ahead of time. Grate all of the cheeses thoroughly, maintaining them separately. Crumble the bread into pieces and grind it into fine breadcrumbs in a food processor. Toss the breadcrumbs with 25g of cheddar and a quarter of the parmesan. Set aside the remaining cheeses after tossing them together. Tomatoes should be sliced thickly. By leaving a dish warming in the oven, you can butter it.
• Bring a pot of water to a boil. Place the macaroni in the heated water, mix, and return to a boil. Cook for 8 minutes, as per the package directions, stirring regularly to prevent sticking. Prepare the sauce while all of this is simmering.
• In a microwave-safe jug, warm the milk. In a saucepan, melt the butter and then toss in the flour. Cook for 1 minute, stirring constantly, then remove from the heat. Pour in one-third of the warm milk and whisk vigorously with a wooden spoon until smooth; the mixture will be rather thick at this point. If you add another third, it may become lumpy at first, but keep pounding well and it will even out. Pour in the last third of the milk and continue to beat until smooth.
• To hold the macaroni distinct, tip it into a colander and run it under very hot running water for a few seconds. Drain. Return the sauce to the fire and cook, stirring constantly, until it has thickened and smoothed out. Reduce the heat to low and cook for about 4 minutes, or until the sauce is glossy, stirring occasionally. Remove the pan from the heat and whisk in the cheese and mustard, then add 5 tablespoons milk, or enough to make a slack coating texture. Season to taste. If the macaroni is sticking, run it under the hot tap once more, then whisk to separate it. Drain well, then gently swirl it into the sauce to completely coat it. Adjust the consistency with milk if necessary. The sauce should be rich and abundantly coated on the pasta.
• Place the macaroni cheese in the greased dish, top with cheesy crumbs, and distribute the tomatoes on top. Heat in the oven for 12-15 minutes, or until the edges start to boil. Brown the crumbs on the grill for 3-5 minutes. Allow for 1-2 minutes for everything to settle before serving while still hot.

Macaroni and Cheese with Caramelized Onions and Bacon

• Take a large pot of lightly salted water to a boil, then add the macaroni and cook for an additional 8 minutes. Drain the noodles and toss them in a large mixing bowl with 1/4 cup butter to coat. Combine the sour cream, egg, and cream cheese in a mixing bowl; pour over the pasta and toss thoroughly. 3 cups Asiago and 3 cups Cheddar cheese grated, cheese for topping as well
• Cook the bacon in a large, deep skillet over medium-high heat, rotating periodically, for about 10 minutes, or until uniformly browned. Bacon slices should be drained and chopped into small bits on a paper towel-lined plate.
• Preheat the oven to 400 degrees Fahrenheit (200 degrees C).
• Cook and stir for 2 minutes with 2 tablespoons butter, the onion, and garlic in the bacon drippings in the pan. Reduce to medium-low heat and stir in the brown sugar. Cook for 10 to 15 minutes, turning regularly until the onions are extremely soft and golden brown. Toss the onions with the cooked bacon, parsley, and panko breadcrumbs, then transfer to a smaller bowl and set aside.
• Bring the skillet to medium-low heat and dissolve the remaining 2 tablespoons of butter. Stir in the flour and whisk for about five min, or until the mixture is paste-like and medium golden brown. Put the milk to a simmer in the flour mixture over medium heat, whisking constantly.
• Stir the sauce into the macaroni mixture thoroughly. Sprinkle the last 2 cups of Cheddar cheese on top and move to a greased 9×13 inch pan. Place the onion breadcrumb mixture on top of the cheese.
• Bake for 30 minutes in a preheated oven until fizzing, hot, and golden brown on top.
• Serve hot.

Benefits of Macaroni and cheese

• Macaroni and cheese are good sources of selenium as well. The naturally occurring mineral can help with cardiovascular health, free radical protection, detoxification, and immune system enhancement.
• Manganese can also be found in canned or boxed macaroni and cheese. Manganese is a naturally present antioxidant that can neutralise harmful free radicals, defend the body from premature ageing, enhance metabolism, and is necessary for brain health.
• One of the reasons macaroni and cheese can be considered healthy is because it contains protein. Kraft Macaroni and Cheese Dinner, for example, has nine grammes of protein per serving. So, if you’re like us and devour the entire box, you’ll get 27 grammes of protein.

So just follow the above-mentioned steps and present the tastiest macaroni with cheese to your family today.