Healthy Mac and Cheese Recipe
Craving comfort food but want to keep it light? This creamy butternut squash mac and cheese is the perfect balance of cozy and wholesome. Made with whole-grain pasta, real cheddar, and smooth butternut squash, it’s a lighter twist on a classic favorite—perfect for an easy weeknight dinner or meal prep lunch.
YIELD: 4 servings | PREP: 10 min | COOK: 20 min
Ingredients
- 8 ounces whole-grain macaroni noodles, uncooked
- 1 tablespoon butter spread
- 1 tablespoon whole-wheat flour
- 10 ounce bag (2 cups) cubed frozen butternut squash, thawed
- 2 ounces (½ cup packed) reduced-fat shredded cheddar cheese
- Sea salt, to taste
Directions
- Boil noodles according to directions. Drain and reserve 2 cups pasta water.
- In pot over medium heat, cook butter spread with flour for 1 to 2 minutes.
- Whisk in 1 cup pasta water.
- Add squash and cook/mash until smooth. (Note: Add more pasta water as needed for a smooth cheese-like consistency.)
- Add cheese and stir until melted.
- Fold in cooked noodles until combined and season with salt.
Nutrition Facts
Per Serving (1 cup): 300 Calories, 6g Total Fat, 2.5g Saturated Fat, 10mg Cholesterol, 290mg Sodium, 53g Total Carbohydrate, 2g Sugars, 13g Protein