Macaroni with Cheese
Global • Vegetarian
How to Make Macaroni with Cheese (Traditional & Healthy Version)
Macaroni with Cheese, popularly known as 'Mac n Cheese', is a classic global snack that has found its way into many Indian kitchens, especially as a quick, comforting meal for children and adults alike. The Indian version of macaroni with cheese often gets a delicious twist with local spices and fresh vegetables, making it both flavorful and nourishing. This dish combines the creamy goodness of cheese with the satisfying texture of whole wheat macaroni, offering a wholesome alternative to the traditional recipe. In India, macaroni is frequently prepared as an after-school snack or a light lunch, enjoyed with family and friends. The creamy sauce, mild spices, and colorful vegetables make it an attractive and tasty choice. By using lower-fat cheese, whole wheat pasta, and plenty of fresh vegetables, this healthy adaptation caters to modern dietary needs without compromising on taste. It’s a great way to add an international flavor to your meal repertoire while keeping things nutritious and delicious. Whether you're looking for a protein-rich vegetarian snack or a quick meal option, this healthy macaroni with cheese recipe integrates Indian flavors and ingredients, making it perfect for calorie-conscious eaters. Enjoy this comforting dish during busy weekdays, festive gatherings, or as a kid-friendly treat that packs both taste and nutrition.
Ingredients(for 1 medium bowl macaroni with cheese (approx. 200g))
- 1 cup (dry) Whole wheat macaroni (better than regular pasta)
- 1 cup Low-fat milk (toned doodh)
- 1/2 cup (grated) Low-fat cheese (processed or cheddar)
- 1 small (finely chopped) Onion (pyaz)
- 1 medium (finely chopped) Tomato (tamatar)
- 1/2 medium (chopped) Capsicum (shimla mirch) - optional
- 1/2 medium (grated) Carrot (gajar) - optional
- 1/4 tsp Black pepper powder (kali mirch)
- to taste Salt (namak)
- 1 tsp Olive oil (or cold-pressed vegetable oil)
- 1 tbsp (chopped) Fresh coriander leaves (dhaniya patta) - optional
Instructions
- 1
Boil whole wheat macaroni in 3 cups of water with a pinch of salt until al dente. Drain and set aside.
8 minutes
Rinse with cold water to prevent sticking.
- 2
Heat olive oil in a kadhai (wok). Add chopped onion and sauté till translucent.
3 minutes
Use low flame to avoid burning onions.
- 3
Add tomato, capsicum, and carrot. Cook till vegetables soften.
4 minutes
Cover for faster cooking while retaining nutrients.
- 4
Pour in low-fat milk and bring to a gentle simmer. Stir continuously.
2 minutes
Ensure milk doesn’t curdle by stirring.
Why This Dish is Healthy
Choosing whole wheat macaroni over regular pasta increases fiber and micronutrients, supporting weight management and gut health. Low-fat dairy products minimize calorie and fat intake, making the dish suitable for weight loss and diabetic-friendly diets. The use of fresh vegetables and minimal oil further enhances its nutritional value, while still delivering classic comfort food flavor.
This healthy macaroni with cheese recipe is rich in protein from milk and cheese and offers complex carbohydrates from whole wheat macaroni, supporting sustained energy release. The addition of fresh vegetables like carrot, capsicum, and tomato boosts dietary fiber, antioxidants, and vitamins A and C. Using olive oil provides heart-healthy fats, while low-fat cheese and milk help reduce saturated fat content. Overall, this dish supports bone health, immunity, and digestion.
Pro Tips
- 💡Tip 1: Use whole wheat or multigrain macaroni for extra fiber.
- 💡Tip 2: Sauté vegetables lightly to retain crunch and nutrients.
- 💡Tip 3: Add a splash of milk if the sauce thickens after storage.
- 💡Tip 4: For vegan version, use almond or soy milk and vegan cheese.
- 💡Tip 5: Sprinkle roasted seeds for added crunch and nutrition.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 21.5 g |
| Total Fat | 7.8 g |
| Fiber | 1.2 g |
| Sugars | 1.7 g |
| Iron | 0.7 mg |
| Calcium | 110.0 mg |
| Sodium | 320.0 mg |
| Potassium | 90.0 mg |
| Cholesterol | 22.0 mg |
| Vitamin A | 180.0 IU |
| Vitamin C | 0.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 140.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.3 µg |
| Folate | 18.0 µg |
