Sneaky (Healthy) Mac and Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
YIELD: 1 9x13 pan
UNITS: US

INGREDIENTS

Nutrition
  • 0.5
    (16 ounce) bag frozen cauliflower
  • 1
    lb dreamfields low carb pastas
  • 12
    cup pasta water
  • 10
    ounces frozen butternut squash
  • 12
    cup milk (regular, or non dairy milk)
  • 34
    cup sharp cheddar cheese (If you try and use mild cheddar, there will be little to no flavor!)
  • 14
  • salt and pepper
  • 14
    cup breadcrumbs
  • 12
    tablespoon butter
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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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