Healthy Macaroni and Cheese
Indulge in a guilt-free comfort classic with this Healthy Macaroni and Cheese recipe, a creamy and nutritious twist on everyone’s favorite pasta dish. Made with wholesome whole-grain macaroni and a velvety sauce crafted from tender butternut squash, unsweetened almond milk, and sharp cheddar cheese, this dish offers the ultimate balance of flavor and health. A touch of Greek yogurt adds luscious creaminess, while spices like garlic powder and paprika deliver a subtle kick. Serve it straight from the stovetop or finish with a breadcrumb topping for a golden, crispy crust. Perfect for a family meal or quick weeknight dinner, this wholesome mac and cheese is proof that comfort food can be both delicious and nourishing.
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Recipe Information
Ingredients
- 8 ounces whole-grain elbow macaroni
- 2 cups butternut squash (peeled, seeded, and cubed)
- 1 cup low-sodium vegetable broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese (shredded)
- 0.5 cup plain Greek yogurt (non-fat or low-fat)
- 0.25 cup parmesan cheese (grated)
- 0.25 cup breadcrumbs (optional for garnish)
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
Bring a large pot of water to a boil and cook the whole-grain elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, combine the butternut squash and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the squash is tender.
Transfer the cooked squash and any remaining broth to a blender. Add the almond milk, garlic powder, paprika, salt, and black pepper. Blend until smooth and creamy.
Pour the blended mixture back into the saucepan over low heat. Stir in the shredded sharp cheddar cheese and grated parmesan until melted and well incorporated.
Remove the saucepan from the heat and stir in the plain Greek yogurt until the sauce is silky and smooth.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Toss until the pasta is evenly coated.
Optional: Transfer the mac and cheese to a baking dish. Sprinkle the top with breadcrumbs and broil in the oven for 2-3 minutes until golden brown.
Serve warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 587 mg | 45% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
