First and foremost, I’d like to just say how incredibly awesome I think you are.
Over the years of running this blog, Dustin and I have experienced several highs and lows. To be honest, at certain times in the past, i was a struggle to keep it going.
And, at other times, it’s been such an amazing experience – one I couldn’t imagine not having in my life.
Literally, within less than 30 minutes, we had like 100 requests for favorite recipes that you wanted me to make into a healthier version.
I was floored. How cool!
I can’t tell you how much I appreciated all the excitement and encouragement you shared with me then and continue to share with me now. It is just so awesome to be part of this community and to be here to help make these recipes we all know and love be super tasty and GOOD for us.
Because why the heck not, right?
Why NOT make our favorite foods healthy?
Why NOT take back our health?
So, without further, ado, here’s our first #makeithealthy recipe out of, I hope, many more to come.
One of the most common requests was for a healthy mac and cheese recipe. In order to make it healthy, I used butternut squash instead of a cheese sauce, used gluten-free, high fiber, high-protein noodles, and removed all the usual suspects (refined flour, butter, and the like).
Healthy Mac and Cheese
I hope you enjoy it as much as we did and, again, THANK YOU so much for your support and your awesomeness!
- 16 oz quinoa noodles 2 boxes
- 3 cups butternut squash approx. 1/2 squash, cubed
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 1/2 cups plain almond milk
- 1 1/2 cups low sodium chicken broth/stock
- 1/2 cup plain greek yogurt
- 1 1/2 tsp sea salt divided
- 3/4 tsp black pepper divided
- 1 tbsp chickpea flour
- 1/4 cup parmesan grated
- 1/4 cup almond meal
- 1/4 tsp garlic powder
- Preheat oven to 350 degrees.
- Fill a deep pot with water and bring to a boil. Once boiling, add the quinoa noodles and cook until almost tender, about 6-7 minutes.
- While the noodles are cooking, add the cubed butternut squash, onion, garlic, almond milk, and chicken stock to another pot and cook over medium-high heat. Allow to simmer until the butternut squash is tender.
- In a small bowl, combine the parmesan cheese, almond meal, remaining 1/2 tsp. sea salt, remaining 1/4 tsp. pepper, and garlic powder and mix well. Set aside.
- Once tender, carefully transfer the butternut squash contents to a blender and puree until very smooth. This process may require you to blend in batches.
- Add 1/2 tsp. sea salt, 1/2 tsp. ground black pepper, the greek yogurt, and the chickpea flour and blend again. Taste for seasoning and add any additional salt or pepper as needed.
- Drain the cooked noodles and return to the pot.
- Pour the butternut squash mixture over the noodles and stir to incorporate.
- Pour the macaroni and cheese mixture into a casserole dish.
- Sprinkle the parmesan mixture evenly over the top of the mac and cheese.
- Place into the oven and bake for 20-25 minutes, or until the top is golden brown.
This post contains affiliate links for products I use regularly and highly recommend.
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