Low Fat Mac and Four Cheese with Squash Healthy
Indulge in creamy comfort without the guilt with this irresistible Low Fat Mac and Four Cheese with Squash recipe. Featuring wholesome whole wheat elbow macaroni and a velvety sauce made from roasted butternut squash, unsweetened almond milk, and reduced-fat cheeses, this dish is a healthier twist on a classic favorite. The decadent four-cheese blend—sharp cheddar, Parmesan, part-skim mozzarella, and tangy goat cheese—packs robust flavor, while garlic and onion powder add a savory kick. Topped with golden, crunchy whole wheat breadcrumbs (optional) and baked to perfection, this lightened-up mac is perfect for satisfying comfort food cravings. Ready in under an hour, it’s an ideal choice for a nourishing weeknight dinner that doesn’t sacrifice flavor. Healthy mac and cheese, reimagined!
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Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 1 cup low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 cup reduced-fat sharp cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 cup part-skim mozzarella cheese, shredded
- 2 tablespoons crumbled goat cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup whole wheat breadcrumbs (optional, for topping)
- n/a cooking spray
Instructions
Bring a large pot of water to a boil. Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, steam or boil the butternut squash cubes until soft, about 10-12 minutes. Drain and transfer to a blender or food processor.
Add the vegetable broth and almond milk to the blender with the cooked squash. Blend until smooth and creamy.
Preheat your oven to 375°F (190°C). Lightly spray a medium casserole dish with cooking spray.
Transfer the blended squash mixture to a large saucepan over medium heat. Stir in the cheddar cheese, Parmesan cheese, mozzarella cheese, and goat cheese until melted and smooth.
Add the garlic powder, onion powder, salt, and black pepper to the cheese sauce. Stir well to combine.
Add the cooked macaroni to the cheese sauce and gently stir until evenly coated.
Pour the macaroni and cheese mixture into the prepared casserole dish. If using breadcrumbs, sprinkle them evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven, let cool for 5 minutes, and serve warm. Enjoy!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 528 mg | 41% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 441 mg | 9% | |
*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.
