Baked Macaroni and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while the powdered milk is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is a cheaper fat option.

Boil water and add macaroni, cooking according to package instructions.

Turn off the heat and strain the cooked macaroni.

In a pan, add ground beef and pan-fry until light brown.

Add onions and garlic to the beef and sauté until fragrant.

Add spaghetti sauce to the pan, along with water to clean out the jar.

Season with sugar, salt, and pepper, adjusting to taste, and stir until well combined.

Allow the sauce to simmer over low heat for about 20 minutes.

Let the sauce cool down for a few minutes.

Add the spaghetti sauce to the cooked macaroni, saving about 1/4 of it for the base.

Gently stir until the sauce coats the noodles well.

Spread the saved sauce onto the bottom of a casserole dish to prevent sticking.

Add the macaroni mixture to the dish.

In a pan, melt butter and add flour over low heat, stirring continuously until smooth.

Pour in milk gradually while whisking until thick and lump-free.

Turn off the heat and add 1/4 cup of cheddar cheese, stirring well.

Let the white sauce cool for about a minute before adding it to the macaroni.

Spread the white sauce evenly over the macaroni.

Layer with mozzarella cheese, then cheddar cheese, and finally parmesan cheese on top.

Place the dish in a preheated oven at 350°F for about 30 minutes or until the cheeses are nicely browned.

Remove from the oven and let cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens