I don’t know about you, but I never outgrew my childhood love of macaroni and cheese.
Traditional macaroni and cheese typically consists of noodles, butter, milk — and tons of cheese.
With this casserole recipe, we gave mac-and-cheese a much-needed makeover. It still has the creamy, cheesy appeal, plus a few healthy upgrades.
A hearty amount of ricotta cheese provides most of the creaminess in this casserole.
Mozzarella melts beautifully in the oven, adding creaminess and those long strands of melty cheese, and Parmesan cheese gives it a slightly nutty bite.
In order to make this macaroni casserole more wholesome, there’s a hefty serving of vegetables nestled in all that melted cheese.
Red and yellow peppers and broccoli provide a pop of color and add even more flavor.
The recipe also calls for whole-wheat macaroni noodles. You can use any whole-grain pasta, or you can try pasta made from lentils or beans!
You could technically make this dish on the stovetop, and serve it right away, but I highly recommend baking it in the oven.
The oven helps get the noodles piping hot and makes the cheese turn golden brown and bubbly.
Servings 10 servings, about 1 1/2 cups each Calories 356 kcal
Prep Time 20 mins
Cook Time 58 mins
Total Time 1 hr 18 mins
Ingredients
Nonstick cooking spray
1 lb. dry whole-wheat macaroni (or penne pasta)
1 Tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups broccoli, chopped
2 cloves garlic, chopped
3¾ cups part-skim ricotta cheese
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
¼ cup fresh basil, chopped
sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Instructions
Preheat oven to 375° F.
Cook macaroni according to package directions. Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add onion, bell peppers, and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
Combine ricotta cheese, mozzarella cheese and Parmesan cheese in a large bowl; mix well.
Add macaroni, onion mixture, and basil; mix well.
Season with salt and pepper if desired; mix well.
Place macaroni mixture in a 13x9-inch ceramic (or glass baking dish) that has been coated with spray. Bake for 25 to 28 minutes, or until cheese is bubbling.
Container Equivalents ½ Green
½ Red
1½ Yellow
½ Blue
½ tsp.
2B Mindset Plate It! Add a side salad or more veggies and additional protein for a great lunch option.