Don’t worry, even though this macaroni and cheese recipe has a hidden vegetable in it, the kids will still LOVE it! Mine do.
This macaroni and cheese recipe is an absolute fan favourite at my kids’ school; that’s where I got it. It’s a healthy twist on a beloved classic. The kids go crazy for it and little do they know, it is packed with butternut squash and a lot less dairy than regular recipes.
Check it out, make it and ENJOY!
(Don’t forget to double batch and freeze to use later).
Healthy Macaroni & Cheese Recipe
- 2 cups uncooked elbow macaroni – whole wheat, low glycemic, gluten-free… any option will work!
- 1 tablespoon butter
- A small yellow onion
- 1 small butternut squash (4-5 cups cubed)
*I use the pre-cubed, frozen butternut squash
- 5 cups chicken or vegetable broth
- ¾ cup milk
- 1 teaspoon salt
- ⅔ cup shredded cheese – Aged Cheddar and Parmigiano
*I typically use more than this
- parsley for topping (optional)
- salt and pepper
- 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, sauté over low heat until fragrant and golden, about 20 minutes.
- Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes (or use pre-cut fresh or pre-cut frozen butternut squash – all options will work). Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork-tender. Drain, reserving ½ cup of the 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.
- 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.
Recipe courtesy of Chef Marcello Marano. Like what you see and want more recipes from Kitchen Table CEOs? Have you tried the Impossible Quiche: A Family-Friendly, Kid-Approved Recipe?
From my kitchen table to yours,