The Creamiest Healthy Mac and Cheese
This Healthy Mac and Cheese is unbelievably creamy and cheesy, thanks to a secret veggie ingredient! It's a guilt-free comfort food classic the whole family will love.
Ingredients
12 oz (340g) whole wheat elbow macaroni (or chickpea pasta for extra protein)
2 cups butternut squash, peeled and cubed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups low-fat milk, divided
1 1/2 cups sharp cheddar cheese, grated
1/4 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional Topping: 1/4 cup whole wheat panko breadcrumbs
Instructions
Cook the Pasta & Squash: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. In a separate, smaller pot, boil the cubed butternut squash for 10-15 minutes, until it's very tender.
Make the Sauce Base: While the pasta and squash cook, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in 1.5 cups of the milk, whisking constantly, until the sauce is smooth and starts to thicken.
Blend the Secret Ingredient: Drain the cooked butternut squash. Add it to a blender with the remaining 1/2 cup of milk. Blend until it is completely smooth and creamy.
Combine the Sauces: Pour the butternut squash puree into the milk sauce and stir to combine.
Add the Cheese: Remove the saucepan from the heat. Add the grated cheddar and Parmesan cheese in small handfuls, stirring until each batch is melted and smooth before adding the next. Stir in the Dijon mustard, garlic powder, salt, and pepper.
Finish the Dish: Drain the cooked pasta well. Pour the cheese sauce over the pasta and stir everything together. Serve immediately!
Notes
Notes
- For a Crispy Topping: If you like a baked mac and cheese, pour the finished dish into a baking dish, top with the panko breadcrumbs, and bake at 375°F (190°C) for 10-15 minutes, until golden and bubbly.
- Veggie Swaps: You can also use steamed cauliflower or canned pumpkin puree instead of butternut squash.
- Cheese Tip: Always grate your own cheese! Pre-shredded cheese has a coating that can make your sauce gritty.
Kitchen Rescue Tips!
- The Problem: "My cheese sauce is grainy!"
- The Quick Fix: This happens when the cheese gets too hot and breaks. The rescue is to always remove the sauce from the heat before you stir in the cheese. Add it slowly, and your sauce will stay perfectly smooth.
- The Problem: "My sauce is too thick!"
- The Rescue: Don't throw out your pasta water! Before you drain your pasta, save a cup of the starchy water. Whisk a tablespoon or two at a time into your thick sauce until it reaches the perfect consistency.
- For a full nutritional disclaimer, please see our Disclaimer page.
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Nutrition Facts Servings: 4 Amount per serving Calories 838 % Daily Value* Total Fat 56.7g 73% Saturated Fat 35g 175% Cholesterol 154mg 51% Sodium 5739mg 250% Total Carbohydrate 64g 23% Dietary Fiber 6.5g 23% Total Sugars 7.8g Protein 23.2g Vitamin D 59mcg 293% Calcium 494mg 38% Iron 6mg 31% Potassium 675mg 14%