20-Minute Whole Wheat Pasta
A lighter take on classic mac and cheese that sneaks in shredded carrot and broccoli for nutrition and natural sweetness. The low-fat cheddar melts into the warm pasta with olive oil and salt to create a creamy coating without a cream sauce. Perfect for weeknight dinners when you want comfort food that feels a bit more virtuous, and especially good for kids who need their vegetables hidden in familiar flavors.
Ingredients
- 1 cup whole wheat pasta, uncookedregular pasta1:1neutral
if avoiding whole grain
- ¼ cup carrot, shredded very finesweet potato1:1sweeterFull guide →
- ¼ cup broccoli floret, chopped very fine
- 1 tablespoon olive oil
- ⅛ teaspoon sea saltkosher salt1:1neutralFull guide →
- ½ cup low-fat cheddar cheese, shreddedfull-fat cheddar1:1richer
Instructions
- 1
Boil pasta according to package directions.
- 2
Drain and return to pot off heat.
- 3
Add olive oil and salt, stirring to coat noodles evenly.
- 4
Add shredded carrots and chopped broccoli, stirring to combine.
- 5
Add cheese and stir constantly over low-medium heat until melted and creamy.
- 6
Serve immediately.
Tips
Do not rinse the drained pasta; the residual starch helps the cheese and oil cling to noodles for better coating.
Shred vegetables very fine so they soften into the pasta during cooking rather than remaining chunky.
Keep heat at low-medium while melting cheese to prevent it from clumping or scorching.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently with splash of water or milk to restore creaminess.
Prepare ingredients (shred carrot, chop broccoli) up to 1 day ahead. Do not cook full recipe ahead; best served fresh.
Serve warm directly from pot. Pairs with steamed green beans or simple side salad.
Common Mistakes
Rinsing pasta removes starch that helps sauce adhere; skip this step.
Using high heat when melting cheese causes clumping; keep to low-medium.
Oversized vegetable pieces won't soften properly; shred and chop very fine.
Substitutions
if avoiding whole grain
FAQ
Can I make this ahead and reheat?
Yes, refrigerate up to 3 days in airtight container. Reheat on stovetop over low heat, stirring often and adding a splash of water or milk to loosen the pasta, since it will firm up when cold.
What if my cheese isn't melting smoothly?
Lower the heat further and stir constantly. Low-fat cheese melts slower than full-fat; patience and constant stirring prevent clumping. Ensure noodles are still warm when cheese is added.
Can I freeze leftovers?
Freezing is not recommended as the creamy texture separates and becomes grainy when thawed. Consume fresh or refrigerate within 3 days.