Fakeout Healthy Mac and Cheese

READY IN: 20mins
Recipe by Russell Cooks

This healthy mac has some earthy tones since I use winter vegetables. The measurements most likely very off as I never measure, but its easy to eyeball in this recipe and mistakes are easily covered. Don't dig in expecting your traditional mac, and this might surprise you as a nutrient filled alternative to that horridly delicious waist-busting box of Kraft product.

Top Review by Svetlana

There are some great ideas here! I didn't follow the recipe exactly--I wanted to bake it, so I added 1/3 cup lowfat plain yogurt to the macaroni (I used Rozoni Healthy Harvest wheat pasta) and cheese (low fat cheddar, 8 oz) and a "buttered crumb" topping made of crushed garlic and herb All-Bran crackers and Bummel and Brown yogurt spread to the top. I'm most pleased by the idea of using squash in mac-n-cheese. It made for a nice flavor. Overall, I thought this was quite a nice substitute for mac-n-cheese, but my non-dieting husband wasn't impressed. I'm sure I'll play with this again! Thanks!

Ingredients Nutrition

  • 453.59 g pasta (something fun, I like cavatappi, whole wheat might be interesting)
  • 340.19 g cooked winter squash
  • 1 onion
  • 3 portabella mushrooms (any kind works)
  • 9.85 ml olive oil
  • sage
  • salt and pepper
  • cheese (your favorite kind. I like parm with this)


  1. Boil the pasta al dente, drain.
  2. Meanwhile, thaw winter squash until warm.
  3. Meanwhile, thinly slice onion and cut mushroom into bite sized peices.
  4. Saute the onion and mushroom with a little sage and olive oil, until they are tender.
  5. Mix everything into the pasta, adding salt and pepper and cheese until it tastes amazing.

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