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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 got 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, it 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!
Ingredients For Healthy Mac And Cheese
Quinoa Noodles: A gluten-free pasta option that cooks up tender and holds the sauce well.
Butternut Squash: Cooked and blended for a creamy base that’s swapped in for a lighter, healthier sauce.
Greek Yogurt: Adds creaminess and tang while keeping the sauce lighter than traditional mac and cheese.
Parmesan Cheese: Grated cheese that gives the dish a savory, cheesy flavor and a golden finish when baked.
Almond Milk: Unsweetened almond milk helps thin the sauce and keeps the recipe dairy-light.
Step By Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: In a small bowl, combine the parmesan cheese, almond meal, remaining ½ tsp. sea salt, remaining ¼ 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.
Step 4: Add ½ tsp. sea salt, ½ 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.
Step 5: 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.
Step 6: Place into the oven and bake for 20-25 minutes, or until the top is golden brown.
FAQs
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
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 Mac and Cheese 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. It can be thawed in the refrigerator overnight if frozen.
How To Make This Dish Nut-Free
To make this yummy Mac and Cheese dish in a nut-free format, do the following:
Replace the almond milk for rice milk - it’s neutral in flavor like the almond milk so works well
Switch the almond meal for sunflower seed meal for a great substitute
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!
PREP TIME
25 mins
COOK TIME
25 mins
TOTAL TIME
50 mins
COURSE
Side
CUISINE
American
SERVINGS
8 cups
CALORIES
287 kcal
Ingredients
16 oz quinoa noodles (2 boxes)
3 cups butternut squash (approx. ½ squash), cubed
½ yellow onion, diced
2 cloves garlic, minced
1 ½ cups plain almond milk
1 ½ cups low-sodium chicken broth
½ cup plain Greek yogurt
1 ½ teaspoon sea salt, divided
¾ teaspoon black pepper, divided
1 tablespoon chickpea flour
¼ cup parmesan, grated
¼ cup almond meal
¼ teaspoon garlic powder
Instructions
1
Preheat oven to 350 degrees.
2
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.
3
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.
4
In a small bowl, combine the parmesan cheese, almond meal, remaining ½ tsp. sea salt, remaining ¼ tsp. pepper, and garlic powder and mix well. Set aside.
5
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.
6
Add ½ tsp. sea salt, ½ 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.
7
Drain the cooked noodles and return to the pot.
8
Pour the butternut squash mixture over the noodles and stir to incorporate.
9
Pour the macaroni and cheese mixture into a casserole dish.
10
Sprinkle the parmesan mixture evenly over the top of the mac and cheese.
11
Place into the oven and bake for 20-25 minutes, or until the top is golden brown.
NOTES
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.
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. It can be thawed in the refrigerator overnight if frozen.
NUTRITION
Serving:
1 cup
Calories:
287 kcal
Carbohydrates:
55g
Protein:
9g
Fat:
4g
Saturated Fat:
1g
Cholesterol:
3mg
Sodium:
568mg
Potassium:
258mg
Fiber:
2g
Sugar:
2g
📷
DID YOU MAKE THIS RECIPE?
Tag @cleanishsupps on Instagram so we can check it out.
