Mac & Cheese with Sun-Dried Tomatoes

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Mac & Cheese is kid-friendly and provides a generous amount of protein and fiber. Unfortunately, store-bought macaroni and cheese boxes are filled with preservatives and a far cry from a healthy meal. Homemade mac is better if you use whole ingredients, but many recipes are still packed with calories and saturated fat. Our cleaned-up version has the same great creamy taste you love in macaroni and cheese, but it is much healthier and lower cal than most recipes.

We use a few healthy ingredient swaps to build a better mac and cheese. The  sun-dried tomatoes and yogurt pack a hefty boost to the immune system and makes this a superfoods recipe. Sundried tomatoes with mac and cheese give this dish a bit of sophistication. Kids will still love it, but the recipe is grown up enough you can serve it at adult-only meals or create a family friendly meal people of all ages will love.

Macaroni and cheese is great as an entree or side dish. You can toss in some grilled shrimp or chicken for a heartier or dish, or serve mac & cheese beside your favorite entree. This cheesy pasta dish pairs well with fish, so consider serving it as a side to our Simply Sautéed Lemon Tilapia. It also works well with some of our healthier sides. you can whip up a batch of our Sweet Potato Chips and create a kid-approved vegetarian meal.

Mac & Cheese with Sun-Dried Tomatoes

A cleaned-up version of a classic dish, this superfood mac & cheese will be a crowd-pleaser.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Side Dish
Cuisine: American
Keyword: Kid-Friendly, Pasta, Vegetarian
Servings: 6 people
Calories: 474kcal
Author: SkinnyMs.


  • 2 1/2 cups whole wheat macaroni shells dried
  • 12 ounces cheddar cheese cut into 1 inch cubes
  • 1 1/2 cups skim milk
  • 3 teaspoons dijon mustard
  • 1 egg large, slightly whipped
  • 1 egg white slightly whipped
  • 10 sun dried tomatoes packed in olive oil, diced
  • 1/2 cup Greek yogurt fat-free, plain
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup almonds minced with skin for garnish - optional


  • Preheat oven to 375 degrees.
  • Cook macaroni to al dente, according to package instructions. Drain, be careful not to overcook. Return to cooking pot, cover while preparing sauce.
  • Prepare cheese sauce by adding cheddar and milk to a saucepan, cook on low until cheese is melted and creamy.
  • In a medium mixing bowl, whisk together mustard, egg, diced sun-dried tomatoes, yogurt, black pepper, cayenne pepper and salt to taste. While shells are still hot, pour mixture over and stir.
  • Next, pour warm, melted cheese and milk mixture over shells and stir to combine. Add Mac & Cheese to a casserole dish. If desired, sprinkle shells with a little additional shredded cheddar cheese. Top with minced almonds. Bake 20-25 minutes or until Mac & Cheese is slightly brown around the edges, cheese is melted and almonds are golden.


Serving: 1cup | Calories: 474kcal | Carbohydrates: 74g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 363mg | Fiber: 9g | Sugar: 8g
SmartPoints (Freestyle): 15

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5 Comments on "Mac & Cheese with Sun-Dried Tomatoes"

  1. Cec5ilia  April 26, 2012

    This was excellent!  I made the sauce over too high of heat, so I ended up with a very liquid sauce with a big blob of curdled cheese!  But, the Minnesotan in me had no problem cutting the big blob into little blobs of cheese curds, and every things baked up just fine.  I added extra mustard for extra kick.  The husband loved it and told me it was one of his favorites!

    • Skinny Ms.  April 27, 2012

      When we hear husbands also love one of our healthy recipes, it makes us very :)!! Thanks and so happy you enjoy.

  2. Virginia  July 26, 2012

    this was AMAZING 🙂 my daughter loves it, and she asked for seconds. Great recipe I will be adding this to my bi-weekly dinner plans!

  3. Julie  September 17, 2013

    Just made this. Ah-maz-ing! Thank you!

    • Skinny Ms.  September 18, 2013

      Julie, Great! Your are so welcome. 🙂


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