We’re giving this comfort food classic a little makeover. Say hello to a healthier Mac and Cheese! You’ll find this version is even creamier and more flavorful than the original. And with extra veggies and nutrients packed in, this crowd-pleaser lets you and your kids have your cake (or rather, your favorite cheesy dish) and eat it too!
Ingredients:
- 3 tablespoons avocado oil or butter, divided
- salt/pepper (to taste)
- 16 ounces whole wheat elbows or shells (or lentil/chickpea pasta of choice)
- 1 pound butternut squash, peeled and cubed. Can be bought frozen. (about 4 cups)
- 1 cup chicken or vegetable broth
- 1 1/2 cup milk (or nut milk of choice)
- 1 cup chicken or vegetable broth
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 1/2 cups shredded cheddar cheese
- 1 head broccoli (about 2-3 cups florets, optional for more veg)
- 2 teaspoons nutritional yeast (optional, adds extra cheesy flavor)
Directions:
- If adding broccoli, preheat the oven to 425 degrees. Wash and cut the broccoli, placing it on a baking sheet. Drizzle with 1 tablespoon oil and add salt/pepper to taste. Roast the broccoli for about 18-20 minutes (or until tender).
- Cook the pasta according to package directions. Drain and set aside.
- Warm up the remaining oil in a deep sauté pan (or saucepan) over medium-high heat.
- Add in the cubed butternut squash and sauté for about 4-6 minutes.
- Add salt/pepper to taste.
- Pour in the broth and bring to a simmer. Cover and let simmer for 15-20 minutes.
- Remove from heat, then add in the milk and stir.
- Use an immersion blender or pour the mixture into a blender and blend to a smooth puree.
- Place back in the pan over low heat.
- Add in the garlic powder, paprika, onion powder, nutritional yeast (optional), and salt/pepper.
- Add the shredded cheese and remove from heat, stirring often, until it's completely melted into the sauce.
- Pour the pasta into the pan and stir until evenly coated.
- Mix in the roasted broccoli (optional), serve, and enjoy!