Mac N Cheese!! Healthy?

Absolutely! It can be done and done well! And this recipe proves it!

This was one tasty dish, Mom and Teenager approved!

He even helped me make it!


I’ve stayed away from dishes like this for a long time. Why… because I really try to make the carbs I eat the complex kind like sweet potatoes, quinoa or brown rice. But sometimes a little whole grain pasta really hits the spot. Especially when it starts turning comfort food season. But this doesn’t mean that you pull out the orange and blue boxed junk! No Way!

Take a little time and make this healthier version and I promise you, you’ll never go back! Who want’s all that fake coloring and non-nutrient “food like substance”, as my brother likes to call it.

Here’s a couple things that I do a bit differently with this recipe…

I cooked a huge batch of shredded chicken in my Instapot (I’ll post a video link to how I do that soon) and used that instead of chopped cooked chicken

I like to add either Arugula or Spinach at the end and stir it in with the veggies. It adds another layer of flavor and also a bit more greens, which is always good.

You can also top it with some chopped cherry tomatoes for a bit of freshness.

**Veggie Steaming Tip**

Make sure you don’t oversteam, you want your veggies to still be a bit crunchy when you bite into them. If you’re lucky enough to have leftovers, you don’t want your veggies to be soggy when you reheat this.

Here’s your recipe:

Mac N Cheese w Broccoli & Chickenhealthy-macncheese

Serves 2 (2 C each)

Prep time: 20 min, Cooking time: 17 min

21 Day Fix Container Equivalents ½ Green, ½ Yellow, ½ Red, 1 Blue, ½ teaspoon


4 oz dry whole wheat macaroni (or other pasta)

4 tsp organic grass-fed butter (or extra-virgin organic coconut oil) **See Note**

2 TBSP unbleached whole wheat flour

1 ½ C unsweetened Cashew or Almond milk (not vanilla flavored)

1 ¼ C freshly grated extra-sharp cheddar cheese

3 C cooked chopped chicken breast, boneless, skinless

4 C chopped broccoli florets, steamed

1 tsp sea salt (or Himalayan salt)

½ tsp ground black pepper


  1. Cook pasta according to package directions. (Do not use salt or oil if suggested in directions) Set aside.
  2. Melt butter in large saucepan over medium heat
  3. Add flour; cook, whisking constantly for 1 minute, or until brown (don’t let it burn).
  4. Slowly whisk in milk: cook, whisking constantly, and there are no lumps
  5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2-3 minutes, or until melted.
  6. Add chicken, broccoli, salt and pepper; cook, stirring constantly, for 1 minute or until heated through
  7. Serve immediately

This original recipe is from the FixAte Cookbook, You can get your copy HERE!


Use quinoa pasta and gluten -free flour if you’re following a gluten-free lifestyle

I use Kerrygold butter found at Sam’s Club, Meijer or Whole Foods



Asparagus, green beans or brussles sprouts can be used instead of broccoli or a mix.

A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

This is what I used:



momXbananaXflyingXwXnoXbkgdIf you liked this post and would like me to be your personal coach, join my team and I’ll help you reach your goals no matter how high they are! Together we can move Mountains!!

Jen Leppert is a Full time Mom, Wife, Mountain Girl and fitness coach who works with clients to help them reach their goals. Jen struggled with back pain, boring exercises, and plateaus in her progress for years until she discovered the solution that helped her lose over 30 pounds, over 2 pants sizes and keep it off . Whether you need to lose a lot of weight or a little, or need a way to get out of your rut, or if you want to make an income helping others reach their goals, Jen will help you get the results that you deserve. It is never too late to start. – Click Here to get started!