Anytime that mac and cheese craving strikes, we’ll rely on this recipe from Teresa Marie Howes of Eat, Drink and Be Skinny to indulge the healthy way.
Mac and Cheese you can be proud to eat.
Let’s face it, mac and cheese is one of those comfort foods that is hard to pass up. Unfortunately, it’s also one of the foods that we should pass up. These days, not only is it packed full of highly-refined pasta, but we’re now using imitation cheese powder for the sauce instead of cheese.
Next time you’re dying for a little mac and cheese in your life, give this recipe a try! As always, I’ve snuck in a few veggies to up the nutrition and flavor factor. This recipe also calls for two types of real cheese, which makes for a delicious cream sauce.
This mac and cheese recipe is easy to make and your family will love it. Plus, the veggies are pretty hidden so your kiddos won’t even notice they are there! Make sure to give this recipe a try next time you have a family gathering. You can also make lots and freeze some for later!
- 2 1/2 cups unsweetened almond milk
- 1 head of cauliflower (5-6″)
- 1 yellow squash
- 8 oz. elbow macaroni pasta
- 1 cup cheddar cheese
- 1 tbsp. dijon mustard
- 1 oz. parmesan cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Heat large pot with water and cook elbow macaroni until tender.
- In a separate pot, fill with water and bring to a boil. Cook the cauliflower for 25 minutes. You want it to be super tender.
- Using a cheese grater, grate the squash onto a plate.
- Strain the cauliflower and put it into a food processor with the almond milk, cheese, mustard, salt, and pepper and blend until it is smooth as possible.
- Spray a casserole dish with oil, and add cooked pasta, grated squash, and top with cauliflower cheese sauce. Toss to mix well. Top with parmesan cheese and breadcrumbs.
- Bake for 30 minutes until top is crispy.
- Pasta, Main Dishes
- North American
- Cook Time
- 1 hour
- Calories per serving