Description
Indulge in this creamy Healthy Mac & Cheese that combines the cheesy goodness you love with hidden veggies for an extra nutrition boost. Featuring whole wheat pasta and roasted butternut squash, this dish is not only delicious but also quick to prepare, making it perfect for busy weeknights or family gatherings. Garnished with fresh herbs or cracked pepper, this mac and cheese will have everyone asking for seconds!
Ingredients
Scale
- 8 oz whole wheat elbow macaroni
- 1 cup butternut squash, peeled and cubed
- 1 cup low-fat sharp cheddar cheese, shredded
- 1 cup unsweetened almond milk
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender.
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- Blend roasted squash, almond milk, garlic powder, nutmeg, salt, pepper, and half of the cheddar cheese in a blender until smooth.
- In a large pot over medium heat, combine cooked pasta and sauce mixture. Mix in reserved pasta water to achieve desired creaminess.
- Stir in remaining cheddar cheese until melted and creamy. Adjust seasoning as needed and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 20mg