Healthy Mac & Cheese

I have a family of six and this recipe makes enough for two meals. If your family is smaller, simply ½ the recipe.


  • 2  375gr box of whole wheat elbow macaroni


  • 2 Tbsp coconut oil
  • 2.5 cups milk
  • 1/2 cup plain greek yogurt
  • ¼ whole wheat flour
  • 1/2 cup shredded cheddar cheese
  • himalayan salt/black pepper
  • 2 tsp onion powder

**Whisk constantly on medium/high heat until hot & thickened, being sure not to scald the milk.


  • 1 1/2 cups shredded cheddar cheese
  • 2 tomatoes sliced thinly


  • Preheat oven to 350 degrees.
  • Prepare pasta as directed on box, once cooked, drain water and place in a 9×13 or slightly larger, oven safe dish.
  • In a medium size saucepan, constantly whisk sauce ingredients until thickened (about 5 mins).
  • Once thickened, pour over prepared pasta, stir to make sure it is all covered.
  • Top with cheese and tomato slices.
  • Bake for 30 mins, switching to a broil for the last 5 mins until cheese is bubbling and golden brown.


Makes 12 servings – per serving 358 Calories, 50gr Carbs, 10gr Fat, 15gr Protein, 5gr Sugar, 7gr Fiber