This is a gem of a recipe.
I'm very particular about my mac n cheese but my husband is THE mac n cheese master taste tester. Fortunately for his cardiovascular system, I was determined to come up with a mac n cheese recipe that is both delicious and nutritious :)
In the past, I've used vegan cheese, butter substitutions and varieties of milk substitutes. They were received with a,"I mean, it's good but it's not mac n cheese". So what's a health nut to do? I had to go back to basics but with a twist.
I love mac n cheese that's soft in the middle, moist but not soupy, cheesy with lots of flavor....
What I don't like about heavy mac n cheese (T.M.I moment approaching) is feeling backed up with a heavy gut for a day or two.
My recipe will give you all the satisfaction of the best mac n cheese you've had with less guilt.
This recipe is full of flavor and cheesy while using no cream and 1/4 of the cheese and butter a standard recipe calls for but I assure you it's good.
Here it goes….
(feel free to substitute where desired)
Serves about 6 from a 8 x 6 x 2 dish
8 oz of brown rice elbow macaroni pasta
2 1/2 cup cubed butternut squash
1 tbs butter
1 cup raw milk cheddar cheese, shredded (I use this for it's creamy taste. You could also use goat's milk cheddar cheese)
1/4 cup goat's milk- goat's milk is usually more easily digested by lactose intolerant people (or your milk alternative of choice)
1/4 tsp granulated garlic
1/4 cup nutritional yeast
1/4 tsp sea salt
Pepper to taste
- Cook pasta per directions on package and drain water
- Add butternut squash to enough boiling water so that squash is submerged. Reduce to medium-low temperature and cook until tender (About 15-20 minutes)
- Once squash is tender, drain water.
- With no heat, in same pot add butter and milk. Mash squash and stir until a smooth, creamy texture is achieved. Stir in granulated garlic, nutritional yeast, salt and pepper.
- Bring burner to low and add 1/2 c cheese and continue to stir to melt cheese.
- Place pasta in a butter greased dish.
- Spoon in cheese/squash mixture to pasta to make sure all is well coated.
- Add the remainder of the cheese around the dish to ensure cheesy bites.
Bake uncovered at 375 for 20-25 min
Enjoy & YOUR WELCOME! ;)