High-Fiber Creamy Mac & Cucumber
VegetarianUnder 15 MinsStovetop • 5 Ingredients or LessLunch • SnackKid-Friendly • Comfort Food
Easy
15min
215kcal
4people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!
A kid-approved, super creamy stovetop mac and cheese that uses whole wheat pasta to boost fiber, while keeping protein low and completely avoiding hidden veggies.
Finding the perfect balance for a kid's meal can be tricky, but this High-Fiber Creamy Mac & Cucumber hits every single requirement with flying colors. We know that sometimes little ones have very specific tastes, which is why this recipe completely skips the hidden veggies and extra herbs. Instead, it relies solely on the one vegetable they actually love: fresh, crunchy cucumbers! To keep the dish extra wholesome and boost the fiber without changing the flavor profile, this High-Fiber Creamy Mac & Cucumber uses whole wheat elbow macaroni. Whole wheat pasta is a fantastic, kid-friendly way to add dietary fiber to their day. Furthermore, keeping the skin on the cucumbers adds a delightful snap and even more natural fiber.
Because kids shouldn't overload on protein if they are eating their favorite meal multiple times a day, we've carefully adjusted the cheese and sauce ratio. By swapping milk for a splash of rich heavy cream and using just enough mild cheddar, we achieve that beautiful, classic gooey texture without stacking up the protein count. This High-Fiber Creamy Mac & Cucumber uses no complicated seasonings—just a pinch of salt to let the mild cheese shine. It is exceptionally creamy, super quick to whip up on the stovetop, and guarantees a big smile from your little one at every single bite.
Ingredients
- 100 g Whole Wheat Elbow Macaroni (about 1 cup)
- 1 tbsp Unsalted Butter
- 60 ml Heavy Cream (1/4 cup)
- 45 g Mild Cheddar Cheese (about 1/2 cup shredded)
- 0.25 tsp Salt (a generous pinch)
- 200 g Cucumber (1 medium cucumber, unpeeled and diced)
Instructions
- 1Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat elbow macaroni according to package directions.
- 2Before draining the pasta, scoop out about 2 tablespoons of the starchy pasta water and set it aside, then drain the whole wheat elbow macaroni.
- 3In the same pot over low heat, melt the unsalted butter.
- 4Pour in the heavy cream and the reserved pasta water, stirring until it is warm and starts to bubble very slightly.
- 5Turn off the heat completely, then sprinkle in the shredded mild cheddar cheese and salt.
- 6Stir the mixture gently until the mild cheddar cheese is entirely melted into a smooth, creamy sauce.
- 7Fold the warm whole wheat elbow macaroni back into the cheese sauce until perfectly coated.
- 8Leave the skin on the cucumber for extra fiber, dice it up, and gently stir it into the warm pasta right before serving.
Chef's Tips
- •Whole wheat pasta is an amazing way to sneak extra fiber into a kid's diet without adding any vegetables they dislike.
- •Leaving the skin on the cucumber not only maintains a nice crunch but adds a little extra natural fiber.
- •Using heavy cream instead of milk helps create a luscious, real-cheese sauce while keeping the total protein count lower.
More recipes you might like
K
Recipe By
Kitchen Buddy Chef








