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Healthy Mac and Cheese Recipe

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -1 cup whole wheat elbow maccaroni
  • -2 tbsp extra virgin Spanish olive oil
  • -2 cloves of garlic
  • -1/2 onion
  • -1 tbsp flour
  • -1/2 cup low fat organic milk
  • -1 cup low-fat shredded queso manchego
  • -1/2 cup greek yogurt
  • -1/4 tsp smoked paprika
  • -1/2 tsp dried thyme
  • sea salt
  • freshly cracked black pepper
  • cherry tomatoes
  • fresh thyme


  1. Finely Mince 2 cloves of garlic and finely dice 1/2 of an onion
  2. Fill a small sauce pan half way with water, season with sea salt and a splash of extra virgin Spanish olive oil and heat with a HIGH heat
  3. Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic to the pan and cook for about 3 minutes, then add 1 tablespoon of all-purpose flour and mix until well mixed, then add 1/2 cup of low-fat organic milk and continue to mix
  4. As the milk is heating up your water should be boiling, add 1 cup of whole wheat elbow maccaroni and cook to al-dente under the packs instructions (mine was 10 minutes)
  5. Once the milk to comes to a light boil shred in about 1 cup of low-fat queso Manchego (or your favorite low-fat cheese) mix everything together until the cheese is melted, then turn off the heat
  6. After leaving the sauce to rest for 3-4 minutes, add 1/2 cup of Greek yogurt, 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika, season with sea salt and a generous portion of freshly cracked black pepper, mix everything together until well mixed, then add the cooked pasta into the sauce and mix it all together
  7. Transfer the mac and cheese into 2 seperate shallow bowls and garnish each one with a cherry tomato and some fresh thyme
  8. Enjoy!

Recipe Notes

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