August 9, 2017

healthy mac & cheese

We're not health nuts, we swear, but who doesn't love 
a good substitute recipe to relieve the guilt
of over indulgence? We certainly won't pass on that!

Today's guiltless recipe: Mac & Cheese!
as seen on A Pinch of Yum
We were a little skeptical when we heard
"healthy mac & cheese". Not possibly we said,
but we were wrong! It's as good as the real thing,
if not, better! 

You will need:

  • 2 cups uncooked elbow macaroni - 
  •  you  can use whole wheat, gluten free... any will work!
  • 1 tablespoon butter
  • 1 yellow onion
  • 1 butternut squash about 4-5 cups cubed
  • 5 cups chicken or vegetable broth
  • ¾ cup milk - We used Cashew Milk
  • 1 teaspoon salt
  • ⅔ cup shredded cheese-any kind 
  • Parsley for garnish
  • Salt and Pepper to taste

To Make:
as seen on A Pinch of Yum!

1.    Cook the macaroni according to package directions. 
Drain and set aside. Heat the butter in a large skillet over
 medium low heat. Cut the onion into thin rings and add to
 the butter in the pan, sauteing over low heat until fragrant
 and golden, about 20 minutes.

2.    Meanwhile, remove the skin and the seeds 
from the squash. Cut the flesh into small cubes. Bring the
 broth to a boil and add the squash. Cook for 5-7 minutes or 
until fork tender. Drain, reserving ½ cup broth, and transfer squash
 to the blender. Add the onions, milk, salt, and reserved broth
 and puree until completely smooth and creamy. This should yield about 4 cups sauce.

3.    Pour the pureed sauce over the cooked noodles and add the
 shredded cheese. Stir to melt the cheese; add water or milk to
 adjust consistency as needed. Serve with parsley, salt, and pepper to taste.

Enjoy Guiltlessly!

fox + gypsy

1 comment:

  1. DELISH!! Beautiful pictures....makes me hungry for it now!