White Cheddar Mac and Cheese with Chickpea Noodles

With its cheesy and creamy homemade sauce, this White Cheddar Mac and Cheese is a comfort food dream. Decadent and rich, this healthier version of a classic will be an instant family fav.

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White cheddar mac and cheese in a white bowl.

This homemade mac and cheese is the perfect side dish. Cheesy, flavorful and easy to make, this one is made with chickpea noodles for a little extra protein.

The cheesy sauce is made with low fat ingredients and real cheese making it a little lighter than a traditional mac but as rich and gooey as you’d expect. Add a splash of milk if you think the sauce is too thick, but for me, there’s no such thing.

You can add ground beef or macro friendly chili to turn this into a full meal or use as a side dish paired with crispy chicken patties or blackened chicken.

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Why you’ll love this recipe

Only 255 calories per serving.
Simple ingredients.

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this white cheddar mac and cheese recipe.

Chickpea Noodles: I used Banza cavatappi pasta. Any type of pasta shells or macaroni noodle works well here.
Yellow Onion: pro tip: use a cheese grader to slice as thin as possible and then chop and mince.
Fresh Garlic
Low Fat Milk: whole milk or heavy cream for a more creamy texture.
Sharp White Cheddar Cheese: I shred my own block of cheese over pre-shredded cheese; the flavor is much fresher. Any kind of cheese works: sharp cheddar cheese, colby cheese and gouda are good mixes. Low-fat cheese will not melt as well as real cheese, so keep that in mind.
Low Fat Cottage Cheese: Good Culture is my tried and true.
All-Purpose Flour: for thickening. You can also use corn starch.

Spoon in a bowl of white cheddar mac and cheese.

Variations

Add hot sauce for a little heat.
Sprinkle with parmesan cheese for extra flavor.
Add macro friendly chili or my blackened chicken.

Dietary Modifications

To make gluten-free, use a gluten-free flour, such as Bob’s 1:1 flour.

How to make this white cheddar mac and cheese

Step 1: cook the pasta

Cook the elbow noodles according to the package instructions. Once cooked, drain, leaving slightly wet and set aside.

Step 2: cook onions and garlic

While the pasta is cooking, spray a large pan with cooking spray over medium-high heat. Add the finely minced onion and garlic and sauté until the onions are translucent and the garlic is fragrant.

Step 3: make your sauce

In a separate bowl, using an immersion blender or food processor, blend the milk and cottage cheese until there are no lumps. Add the flour and blend to combine. Pour this mixture into the pot with the onions and garlic.

Step 4: thicken your sauce

Stir the mixture continuously over medium heat until the sauce starts to thicken. This happens quickly and should only take about 2-3 minutes. Once the sauce has thickened, reduce the heat to low and add the shredded white cheddar cheese. Stir until the cheese is completely melted and incorporated into the sauce.

Step 5: mix pasta and creamy cheese sauce

Add the cooked pasta to the pot and stir until the pasta is completely coated with the cheese sauce. Season with salt and black pepper to taste and optional fresh chopped parsley and parmesan cheese.

Optional: add breadcrumbs or other add-ins

If you want to top with breadcrumbs, preheat your oven broiler. Sprinkle the breadcrumbs over the top of the mac and cheese, then place under the broiler for 1-2 minutes, or until the bread crumbs are golden brown and toasted.

Expert Tip!

If this gets too dry after being stored, add a splash of skim milk to thin it out.

Spoon with a scoop of white cheddar mac and cheese.

Recipe FAQs

How to serve this white cheddar mac n cheese?

Serve with a sprinkle of parmesan cheese or toasted breadcrumbs. I love this as a holiday side dish with cast iron flank steak or bacon wrapped filet mignon.

How to store leftover mac?

This is best served hot right out of the oven but can be stored for up to three days in the fridge. Reheat over the stove or microwave.

My sauce is too thick, how do I thin it out?

If you find your cheese sauce is too thick, add in a splash or two of any kind of milk to thin it to your desired consistency.

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