Homemade Mac & Cheese that will leave you feeling oh so good. Both because it tastes absolutely amazing, but also because it has a healthy twist that no one would ever suspect!
Whoa! Yes, we’re doing it. One of my goals for 2015 was to share more savory recipes with you. Don’t ya worry, Deliciously Yum will continue to mainly revolve around all things sweet, but occasionally I will start to share some of our favorite main meals, side dishes and appetizers with you as well. Hope that’s alright with you :).
Because things like today’s Mac & Cheese version NEED to be shared with all of you. My conscience can’t continue to keep these things from you…
We take our Mac & Cheese very seriously. I usually don’t like for anyone to mess with my bowl of cheesy goodness. No fancy ingredients, swaps or substitutions necessary. Thank you very much. Or so I thought.
The Mac & Cheese you see here has one very special ingredient and a few healthier substitutions. Yeah, I was suspicious too. But you know me by now. I wouldn’t share anything I don’t absolutely love.
So let me tell you about this Feel Good Mac & Cheese.
There are all sorts of recipes out there for “lighter” or “healthier” Mac ‘n Cheese. None of which honestly ever appealed to me. I can’t remember exactly where I got my inspiration from for this version, but I know it was on a cooking show where they replaced some of the cheese with butternut squash. I immediately took an interest. I really like butternut squash, the color is perfect and the taste is quite pleasant and subtle. I was TOTALLY on board to give it a whirl myself.
Let me just say that I don’t see a reason to go back to a “regular” version of this dish. When I fell for this Cheesy Miracle, I fell pretty hard. The fact that this tastes like regular Mac & Cheese blows my mind. I am confident that you could present this to anyone (kids included) and they either wouldn’t know the difference or would have a really hard time figuring out what’s changed. Which is a really great thing when it comes to adding more veggies to one’s diet, if you ask me. It’s never been easier, you guys.
Plus, a homemade version of this well-loved dish tastes so much better than anything you could ever buy in a box or even order at a restaurant. And it couldn’t be easier.
Not only will your taste buds thank you, but your waistline as well. Another wonderful thing that happened after I ravished my bowl was that I felt great. Not only did I know that I had just sneaked in a bunch of veggies into our meal, but I didn’t have that full, unpleasant feeling that I easily get after eating a potion of that size either. I felt great and am still on my cheesy cloud 9 ;).
Here’s to a Feel Good Weekend. Talk to you soon. XOXO.
- 3 cups cubed butternut squash
- 1 cup vegetable or chicken broth
- 1 cup almond milk
- 2 cups macaroni noodles
- 1 1/2 teaspoons garlic salt
- 1 teaspoon Worcestershire Sauce
- 1-2 tablespoons cornstarch
- 4 ounces shredded cheddar cheese
- 1. Place butternut squash, vegetable broth, and almond milk into a medium saucepan. Bring to a boil, then reduce to a simmer and let cook until butternut squash is tender, about 15-20 minutes.
- 2. Meanwhile, cook macaroni noodles according to package instructions and set aside when done.
- 3. Carefully transfer butternut squash mixture to a blender (or use an immersion blender if you have one) and add garlic salt as well as the Worcestershire sauce to the mixture. Puree until smooth and no chunks remain. Pour butternut mixture back into the saucepan and add cheese. Stir until cheese is fully melted. If sauce seems to be too thin, return saucepan to the stove over low heat. Start by dissolving 1 tablespoon of cornstarch in cold water and add it to the sauce. Stir until thickened. Repeat with the remaining tablespoon of cornstarch, if necessary. Once sauce has reached desired consistency, add pasta and coat well. Serve while still warm and garnish with parsley, if desired. Enjoy!
- Mac and Cheese is best when enjoyed immediately, but can be stored in the fridge and reheated for up to 3 days.
My childhood favorite! I absolutely love that this is a lighter version. Now I can start eating Mac n cheese again!
Love how healthy this mac and cheese is! I have to try out the recipe – curious to know what the addition of almond milk tastes like.
Ooo, I’m so intrigued by the butternut! I have to make this. It looks so cheesy and yummy!
I was just wondering how many grams of butternut squash are in 3 cubed cups? Sorry, us Brits you know!!!
I’ve made your recipe twice now and absolutely love it. I’ve adapted the amounts for a whole (16 oz.) box of pasta and use 2% milk vs the almond milk since that’s what I had, but I do want to try the almond milk at some point. I could eat this for breakfast, lunch and dinner! 🙂 It seems like the perfect recipe to experiment with too. I’m thinking of adding some sautéd peppers and onions or some sautéd mushrooms… whatever I add, it will be in keeping with the healthy nature of the dish which is one of the happy things about loving it!
I plan on sharing my adapted version on my blog and crediting you and your blog site.
I really enjoy your site and recipes.