This Healthy Mac and Cheese recipe is so creamy and delicious that your family will ask for seconds. Let’s keep the health factor our little secret.
Sneaky! That’s the word to describe us moms these days. Sometimes, we must be sneaky when getting our children to eat vegetables. Let’s face it – most kids would happily live on chicken fingers and French fries daily. Throw in a bowl of macaroni and cheese, and they’re good to go. So, what do we do? We find creative ways to serve these family favorites, such as this healthy mac and cheese.
All they need to know is that the bowl in front of them is full of orange, cheesy goodness, which it is. The fact that the orange comes from butternut squash is a secret that will stay between us. This healthy macaroni and cheese recipe is so good they’ll always beg you to make it.
All the Flavor and Extra Nutrition!
Butternut squash does more than lighten the calories and fat in traditional macaroni and cheese. It ups the nutrition level by providing a healthy dose of potassium, dietary fiber, vitamin C, calcium, magnesium, and vitamin B6, with a little iron and protein thrown in for good measure.
Veggie mac and cheese recipes like this one still provide the yumminess you get from milk and cheese but with the added nutritional benefits of butternut squash, onions, and vegetable broth. Thanks to the velvety smoothness of puréed butternut squash, the result is a flavorful bowl of steaming macaroni and cheese.
Are There Shortcuts to Preparing Butternut Squash?
I have to admit that I find peeling butternut squash difficult. Maybe I’m using the wrong knives – that’s probably the case. However, I’m sometimes a bit clumsy, so I worry about cutting myself (something I do all too often). That’s why I take some extra steps in picking out butternut squash at the grocery store. I look for thinner ones that are easier to slice into sections. That makes cutting off the peel easier.
Another option I see more and more in produce departments is bags or containers of precut butternut squash chunks. Those are a tremendous time saver as you can add them to the pot and cook them quickly. I don’t recommend frozen butternut squash except as a last resort because it can contain extra water. Squash is not a vegetable that I enjoy using frozen.
How to Make Ahead and Store
You can easily do the prep work a day ahead of time by cooking the squash, sautéing the onion, and preparing the sauce. Store the sauce in the refrigerator until ready to make the dish.
Serving Suggestions
I enjoy serving macaroni and cheese alongside a “healthy” meal, such as fish or poultry. This Roasted Cod recipe is good; you can substitute any delicate white fish you like for the cod. If getting your children to eat fish is difficult, try this recipe for Homemade Fish Sticks. They might even think it’s chicken. Mac and cheese also goes great with these Garlic Chicken Thighs. The dark thigh meat is moist and tender, and the flavors come alive thanks to the garlic and paprika.
Healthy Mac and Cheese
Ingredients
- 8 ounces uncooked elbow macaroni
- 1 tablespoon butter
- 1 small butternut squash cubed
- 1 yellow onion thinly sliced
- 5 cups vegetable broth
- 1 cup milk
- 1 cup fontina or Gouda cheese shredded
- 1 teaspoon salt
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Cook macaroni: Boil the macaroni as per the instructions on the package. Once cooked, drain the water and set the pasta aside.
- Caramelize onions: In a skillet, melt butter over medium-low heat. Add the thinly sliced onions and sauté until they turn golden and release a sweet aroma, about 20 minutes.
- Prepare squash: Peel the butternut squash, remove seeds, and cube the flesh. In a pot, bring the broth to a boil and cook the squash until it’s tender, which should take about 5-7 minutes.
- Blend sauce: After the squash is cooked, reserve 1/2 cup of the broth and drain the rest. Transfer the squash to a blender, add the caramelized onions, milk, salt, and reserved broth. Blend until you achieve a smooth and creamy consistency.
- Combine and serve: Pour the squash sauce over the cooked macaroni, add the shredded cheese, and stir until the cheese has melted and the mixture is well combined. If needed, adjust the consistency with a bit of water or milk. Garnish with parsley, and season with salt and pepper to taste before serving.
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