Sneaky (Healthy) Mac and Cheese
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 9x13 pan
- Serves:
- 6
ingredients
- 226.79 g bag frozen cauliflower
- 453.59 g dreamfields low carb pastas
- 118.29 ml pasta water
- 283.49 g frozen butternut squash
- 118.29 ml milk (regular, or non dairy milk)
- 177.44 ml sharp cheddar cheese (If you try and use mild cheddar, there will be little to no flavor!)
- 59.14 ml parmesan cheese
- salt and pepper
- 59.14 ml breadcrumbs
- 7.39 ml butter
directions
- •Put cauliflower florets in microwave safe dish and cook covered for 10 minutes, or until tender.
- •In a large pot, bring pasta water to a boil.
- •Add pasta, and cook until al dente, I recommend 2 minutes less than the package says.
- •Drain and add back to the pot, off the heat.
- •In another, small pot, boil milk and pasta water (scoop it out of the boiling pasta pot) with the butternut squash.
- •Add the butternut squash and milk mix into a blender with the cheeses.
- •Add the cauliflower.
- •Blend until smooth.
- •Taste, you will probably need to add a decent amount of salt.
- •Add the sauce to the pasta and place in a lightly greased 9x13 baking dish.
- •Taste and season with salt and pepper if needed (yes again – this is your last chance to get it perfect!).
- Melt butter and mix with bread crumbs.
- Sprinkle bread crumbs over mac n cheese.
- Cook at 400 degrees for 20 minutes, or until breadcrumbs are golden.
- Can be made ahead and refridgerated. Just cook 30 minutes.
- •Eat up! (And don’t tell!).
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