Healthiest Macaroni and Cheese

By • September 19, 2011 • 3 Comments

Author Notes: This cheesy deliciousness is packed full of a whole head of cauliflower and an entire butternut squash. And the best part is that you can’t taste either one of them.KitchenThymes

Serves 6

  • 4 cups cubed peeled butternut squash (about 1 1 1/2 pound squash)
  • 4 cups of low- fat milk
  • 2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 9 ounces of cheddar cheese
  • 1/4 cup (1 ounce) of finely grated fresh Parmigiano-Reggiano cheese
  • 1 pound uncooked your favorite pasta
  • 1 head of cauliflower finely chopped
  1. Preheat oven to 375 degrees.
  2. Combine the squash, and milk, in a medium saucepan. Bring it to a boil over medium-high heat, being careful not to scorch the milk. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  3. Blend the milk and squash until its smooth. While it’s still hot, add in the 9 ounces of cheese.
  4. Cook the pasta, with the cauliflower according to package directions, and drain well.
  5. Combine the pasta and cauliflower mixture with the squash mixture, in a dutch oven.
  6. Bake for 30 minutes or until browned and bubbly.
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Tags: Healthy

Comments (3) Questions (0)


over 1 year ago Danna

Just made this and it was pretty good but didn't really satisfy the mac-n-cheese craving. The cheese got lost in all the squash. Guess healthy mac n cheese is an oxymoron


over 1 year ago liz.murray12

made this for a group of friends last night and it was a huge hit!


almost 3 years ago susan g