Print

Healthy Mac and Cheese Recipe

Healthy Mac and Cheese Recipe
Print Recipe

★★★★★

4.8 from 29 reviews

A nutritious twist on classic macaroni and cheese, this Healthy Mac and Cheese recipe features roasted broccoli, creamy butternut squash sauce, and whole wheat or legume-based pasta. Enhanced with savory spices, nutritional yeast, and melty cheddar cheese, it’s a comforting, protein-packed meal perfect for families seeking wholesome comfort food.

Ingredients

Scale

Vegetables

  • 1 head broccoli (about 2–3 cups florets)
  • 1 pound butternut squash, peeled and cubed (about 4 cups)

Oils & Fats

  • 3 Tablespoons avocado oil, divided

Dry Seasonings

  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 teaspoons nutritional yeast (optional)
  • salt and pepper (to taste)

Pasta & Dairy

  • 16 ounces whole wheat elbows or shells (or lentil/chickpea pasta of choice)
  • 1 1/2 cups milk (any preferred type)
  • 2 1/2 cups shredded cheddar cheese

Liquids

  • 1 cup chicken or vegetable broth

Additional Protein

  • 1/2 cup cooked bacon (or protein of choice)

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the broccoli.
  2. Cut Broccoli: Wash and cut the broccoli into florets and spread them evenly on a baking sheet.
  3. Drizzle With Oil: Drizzle 1 tablespoon of avocado oil over the broccoli, then sprinkle with salt and pepper to taste.
  4. Roast Broccoli: Roast the broccoli in the preheated oven for 18-20 minutes until tender and slightly caramelized.
  5. Cook Pasta: While broccoli roasts, cook the pasta according to package instructions until al dente.
  6. Drain Pasta: Drain the cooked pasta and set aside.
  7. Heat Oil: Warm the remaining 2 tablespoons of avocado oil in a deep sauté pan over medium-high heat.
  8. Sauté Squash: Add the cubed butternut squash to the pan and sauté for 4-6 minutes until starting to soften.
  9. Season Squash: Add salt and pepper to taste, stirring to combine.
  10. Add Broth: Pour in the chicken or vegetable broth and bring to a simmer.
  11. Simmer Squash: Cover the pan and let the squash simmer for 15-20 minutes until very tender.
  12. Add Milk: Remove from heat and stir in the milk to combine.
  13. Puree Sauce: Use an immersion blender or transfer the mixture to a blender and puree until smooth and creamy.
  14. Return Sauce to Pan: Place the pureed sauce back into the pan over low heat.
  15. Add Seasonings: Stir in garlic powder, paprika, onion powder, nutritional yeast (if using), and additional salt and pepper to taste.
  16. Add Cheese: Gradually add the shredded cheddar cheese, stirring often until cheese melts fully into the sauce.
  17. Combine Pasta: Add the drained pasta to the cheese sauce and stir until the pasta is evenly coated.
  18. Add Broccoli and Bacon: Gently fold in the roasted broccoli florets and cooked bacon or your protein of choice.
  19. Serve: Serve warm and enjoy your healthy and delicious mac and cheese.

Notes

  • You can substitute the cheddar cheese with a vegan cheese alternative to make this recipe dairy-free.
  • Use lentil or chickpea pasta for a gluten-free option.
  • If you don’t have nutritional yeast, you can omit it; it adds a subtle cheesy flavor but is optional.
  • Try swapping bacon for cooked chicken or turkey for a leaner protein choice.
  • To make it vegetarian, omit the bacon or use a plant-based bacon alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: healthy mac and cheese, butternut squash mac and cheese, roasted broccoli mac and cheese, whole wheat pasta recipe, nutritious comfort food, easy family dinner

Find it online: https://cookwithruby.com/healthy-mac-and-cheese-recipe/