Creamy, smooth, velvety, saucy Mac and Cheese that’s healthy? Why yes, it is! It’s also delicious, satisfying, and easy to make. SO what are you waiting for?!

Healthy Mac and Cheese
Serves 4
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  1. 500g uncooked elbow macaroni or other shape noodle which will hold sauce - whole wheat, low glycemic, gluten free... any will work!
  2. 1 tablespoon butter
  3. 1 small yellow onion
  4. 1 small butternut squash (4-5 cups cubed)
  5. 5 cups vegetable broth
  6. ¾ cup milk
  7. 1 teaspoon salt
  8. ⅔ cup shredded cheese (Choose any type. I chose cheddar)
  9. paprika for topping
  10. salt and pepper to taste
  1. Cook the pasta according to package directions. Drain and set aside.
  2. Heat the butter in a large skillet over low heat. Chop the onion and add to the butter in the pan, sauteing over low heat until golden and caramelised, about 20 minutes.
  3. Cut the skin off the butternut and scrape out the seeds and stringy flesh. Cut the remainder into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving ½ cup broth. Either transfer to a blender, or back in the cooking pan if using an immersion blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
  4. Pour the pureed sauce over the pasta and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Sprinkle with paprika, and serve with salt, and pepper to taste.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
The Pescetonian
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