Description
A creamy and comforting Healthy Mac & Cheese made with butternut squash, offering a nutritious twist on a classic favorite. This dish is packed with flavor, easily adaptable for various dietary needs, and perfect for a wholesome family meal.
Ingredients
Scale
- 8 oz Whole Wheat Elbow Pasta
- 2 cups Butternut Squash, cubed and cooked
- 1 cup Chicken or Vegetable Broth
- 1 cup Milk
- 1 cup Shredded Cheddar Cheese
- 2 tbsp Avocado Oil
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Onion Powder
- 2 tbsp Nutritional Yeast (optional)
- Salt & Pepper to taste
- 2 cups Broccoli florets
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the broccoli into florets. Drizzle with avocado oil, season with salt and pepper, and roast for 18-20 minutes until tender and slightly crispy.
- Bring a pot of salted water to a boil. Add the whole wheat elbow pasta and cook according to package instructions until al dente. Drain and set aside.
- In a sauté pan over medium-high heat, add a splash of avocado oil and the cubed butternut squash. Sauté for 4-6 minutes, stirring occasionally, until it begins to caramelize and soften.
- Pour in your choice of chicken or vegetable broth. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the squash is fork-tender.
- Carefully transfer the squash mixture to a blender. Add milk and blend until silky smooth.
- Return the blended squash mixture to low heat. Stir in garlic powder, paprika, onion powder, and shredded cheddar cheese. Mix until the cheese is melted and the sauce is creamy.
- Gently fold the cooked pasta into the cheese sauce, ensuring each piece is coated.
- Add the roasted broccoli to the pasta and sauce mixture.
- Serve immediately and enjoy your Healthy Mac & Cheese.
Notes
- For a vegan version, use vegetable broth, almond or cashew milk, and vegan shredded cheese.
- For gluten-free diners, substitute whole wheat pasta with gluten-free or chickpea pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave, adding a splash of milk or broth to restore creaminess.
- If the sauce is too thick, add a small amount of milk or broth to achieve the desired consistency.
- Ensure butternut squash is fork-tender before blending for a smooth sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked and Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 20 mg