This bone broth mac and cheese is one of my go-to meals when I want something quick, comforting, and a little more filling for both me and my toddlers.
If you’ve got a toddler who would happily eat mac & cheese every single day, same over here (I mean to you blame them?!). And while yes, I love boosting nutrition where I can, I also want you to know a plain box of mac & cheese is still nourishing!
This version just gives you an easy way to add a little more protein, fiber, and staying power without turning it into a completely different food.
Why you’ll love this Bone Broth Mac and Cheese
- one pot for minimal cleanup
- chickpea pasta for added protein + fiber + iron
- bone broth adding extra minerals + flavor
- super customizable for picky eaters
- keeps toddlers full longer (less snack requests 20 minutes later)
If your toddler is a past lover, then check out my one pan Boursin pasta bake and roasted veggie pasta sauce for more easy dinners!
Jump to:
- Why you’ll love this Bone Broth Mac and Cheese
- Ingredients You'll Need
- How to Make Your Bone Broth Mac and Cheese
- Hint for the Best Bone Broth Mac and Cheese
- Substitutions
- Variations
- Equipment
- Storing Your Bone Broth Mac and Cheese
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Bone Broth Mac and Cheese (Easy One-Pot Chickpea Pasta)
Ingredients You'll Need
Here's what you'll need to make your bone broth mac and cheese:
- chickpea pasta: adds protein, fiber, and iron compared to traditional pasta
- bone broth (ideally no salt added or low sodium for littles): enhances flavor while adding collagen and key minerals
- milk: creates a creamy, balanced sauce
- cheddar cheese: classic mac & cheese flavor + calcium and fat for satiety
- parmesan (optional): adds depth of flavor
- butter or olive oil: helps emulsify the sauce and adds richness
- garlic powder + onion powder: simple, no salt toddler-friendly flavor boosters
- salt + pepper: to taste for flavor
Optional boosts to add in:
- Greek yogurt: extra protein + creaminess
- pumpkin purée: vitamin A + smooth texture
- peas or cauliflower rice: simple veggie exposure
- green beans: great for variety + texture
See recipe card for quantities.
How to Make Your Bone Broth Mac and Cheese
- Step 1: Add bone broth to a pot and bring to a boil. Stir in chickpea pasta and cook until tender. (Don’t drain - this creates the sauce!)
- Step 2: Stir in butter, garlic powder, and onion powder.
- Step 3: Remove from heat and stir in cheddar + milk + parmesan until fully melted. Add more milk or broth if needed.
- Step 4: Mix in Greek yogurt or veggies if using, then serve warm. Enjoy!
Hint for the Best Bone Broth Mac and Cheese
Chickpea pasta tends to absorb liquid quickly, so your bone broth mac and cheese may thicken as it sits. Just stir in a splash of milk or broth to bring it back to creamy! PS - don't overcook the chickpea noodles or they could become mushy.
Substitutions
If you're using chickpea noodles for this bone broth mac and cheese, then it's already gluten-free! Adjust ingredients and make swaps as needed.
- dairy-free: use dairy-free milk + cheese and skip the Greek yogurt
- gluten-free: chickpea pasta works great, or use any gluten-free pasta
- no bone broth: swap with regular broth or just use milk
- legume-free: use traditional pasta or rice-based pasta instead of chickpea pasta
- butter-free: use olive oil instead of butter
- lower sodium: use unsalted or low-sodium broth and adjust salt to taste
Variations
Feel free to change up this bone broth mac and cheese with whatever you have on hand!
- switch the pasta shape: shells, elbows, rotini, or whatever your toddler prefers
- make it extra creamy: stir in 2-3 tablespoon Greek yogurt or cream cheese
- add veggie boosts: pumpkin purée, peas, cauliflower rice, or finely chopped green beans
- change the cheese: try mozzarella, Colby Jack, or mild white cheddar
- adjust the consistency: add more milk or broth for a thinner, creamier sauce
- add protein: mix in shredded chicken or ground meat for older toddlers/family meals
Equipment
You don’t need anything fancy for this bone broth mac and cheese, just a few simple kitchen basics! A medium pot or saucepan is all you need to cook everything in one place, along with a wooden spoon or spatula for stirring. Measuring cups and spoons help keep the ratios right, and a cheese grater is helpful if you’re shredding your own cheese. Keeping it all in one pot is what makes this recipe so easy and weeknight-friendly.
Storing Your Bone Broth Mac and Cheese
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a splash of milk or broth on the stovetop or microwave, stirring until smooth and creamy again.
Tiff's Dietitian Tip
If your toddler prefers a very specific version of mac & cheese (same brand, same shape, same color ), try introducing variety gradually:
- change the pasta shape
- slightly adjust the color or texture
- rotate flavors in small ways
This helps prevent them from getting stuck on one exact version while still keeping the meal familiar!
FAQ
Yes! This bone broth mac and cheese works with any pasta. Chickpea pasta just adds extra protein and fiber!
No, regular broth or water works too. Bone broth is just a simple way to boost nutrition and flavor.
Yep! Just swap with your favorite dairy-free milk and cheese.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with bone broth mac and cheese:
Bone Broth Mac and Cheese (Easy One-Pot Chickpea Pasta)
Equipment
- saucepan or pot
- measuring cups and spoons
Ingredients
- 8 oz chickpea pasta any shape
- 2 cups bone broth unsalted or low sodium
- ½ -1 cup milk of choice or more as needed
- 1 cup shredded cheddar cheese
- ¼ cup parmesan cheese optional
- 1-2 tablespoon butter or olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper to taste
optional add-ins:
- 2-4 tablespoon plain Greek yogurt
- 2-4 tablespoon pumpkin purée
- ¼-½ cup peas
- ¼-½ cup cauliflower rice
- ¼-½ cup green beans or chopped broccoli
Instructions
- In a medium pot, bring bone broth to a boil. Add chickpea pasta and cook until tender, stirring occasionally. Do not drain.
- Stir in butter, garlic powder, and onion powder while pasta is still warm.
- Remove from heat and add shredded cheddar, ½ cup milk, and parmesan. Stir until melted and creamy. Add more milk or broth if needed.
- Stir in optional Greek yogurt or veggie add-ins if using. Serve warm.
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