Healthy Mac And Cheese | Make It Healthy

A Sweet Pea Chef

Healthy Mac And Cheese | Make It Healthy

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!  This is the NUMBER ONE recipe I get asked to #makeithealthy!

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.

But, I’ve gotta say, when I asked the question on Instagram and Facebook of what you would like me to “make healthy,” that was definitely one of the coolest moments we’ve ever experienced.

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!

How To Make Mac And Cheese Healthy

One of the most common requests we have received has been for a healthy mac and cheese recipe.  So, how do you make a healthy mac and cheese?  Here’s how we did it:

Use butternut squash, greek yogurt, parmesan cheese, and chickpea flour to make a creamy “cheese sauce” Use gluten-free, refined flour free, high fiber, high-protein noodles instead of regular macaroni noodles Replace refined all purpose flour with chickpea flour to thicken the sauce Use plain greek yogurt to add tartness, creaminess, and thickness to replace a lot of the cheese Remove all the butter Replace whole milk and/or heavy cream with a combination of unsweetened almond milk and low sodium chicken broth Replace breadcrumbs with almond meal

Not only is this healthy mac and cheese recipe clean eating, it’s also delicious, easy, and a great new way to enjoy an old favorite.

I hope you enjoy it as much as we did and, again, THANK YOU so much for your support and your awesomeness!

Can This Healthy Mac And Cheese Recipe Be Made Ahead?

This clean eating mac and cheese recipe can be made ahead, but I recommend that it not be baked until you’re ready to eat it.  The noodles may break down some, as they are unrefined quinoa noodles, but they will still taste great.

Just prep everything ahead of time, then either store in the refrigerator or freeze until ready to bake.

When it’s time to bake, follow the directions below.  Can be thawed in the refrigerator overnight, if frozen.

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?

What recipe would YOU like me to #makeithealthy next?  Share in the comments below!  If we pick your idea, we’ll send you a free A Sweet Pea Chef t-shirt and make your recipe!    Plus: all the cool kids are doing it.

Healthy Mac and Cheese

 

Healthy Mac And Cheese | Make It Healthy

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!

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 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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Cookie and Kate

Favorite Broccoli Salad

Let’s kick off 2018 with my favorite broccoli salad recipe! It’s crisp, crunchy and fresh, which is exactly what I’m craving this time of year. It’s also seriously addictive, thanks to the sweet-and-savory combination of freshly toasted sunflower seeds, dried cranberries and cheddar cheese.

I borrowed the honey-mustard vinaigrette from my Brussels sprout slaw, and it plays up raw broccoli’s best features. Who needs mayo when you have tangy, creamy honey-mustard dressing?

Standard potluck-issue broccoli salads include mayonnaise, sugar and bacon, and you won’t find any of those here. I included the usual cheddar cheese since Mara absolutely loved it that way.

The cheddar offers some creamy indulgence to the salad, which makes it a perfect transition food from rich holiday meals to healthier options. That said, I enjoyed the recipe sans cheese, if you’re craving a lighter salad.

Continue to the recipe...

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