This healthy mac and cheese recipe uses butternut squash, unrefined flour, greek yogurt, and all clean eating ingredients to make the best healthy mac and cheese ever!
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 ½ tsp. sea salt, remaining ¼ 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 ½ tsp. sea salt, ½ 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.