Introduction
Hey there! Are you ready to indulge in a delicious and healthy version of everyone’s favorite comfort food? Look no further than this 40-minute Healthy Baked Mac and Cheese recipe. Not only is it incredibly satisfying and flavorful, but it also packs a nutritious punch. Trust me, you won’t even miss the heavy cream and excess calories. So, let’s dive into this cheesy goodness together!
Why You’ll Love This
I make this dish whenever I need a cozy and comforting meal that won’t leave me feeling weighed down. My family goes crazy for this because it combines the irresistible creaminess of traditional mac and cheese with wholesome ingredients. Plus, it’s a great way to sneak in some extra veggies for those picky eaters in your life. (We all know someone like that, right?)
Ingredients
For this Healthy Baked Mac and Cheese recipe, you’ll need:
– 8 ounces whole wheat elbow macaroni
– 2 cups cauliflower florets
– 1 cup butternut squash, peeled and cubed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 2 cups low-fat milk
– 2 cups shredded reduced-fat cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Directions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cook the macaroni according to the package instructions, then drain and set aside.
3. In a large pot of boiling water, cook the cauliflower and butternut squash until tender, about 10 minutes. Drain and set aside.
4. In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.
5. In a blender or food processor, combine the cooked cauliflower, butternut squash, sautéed onion and garlic, and milk. Blend until smooth and creamy.
6. Pour the blended mixture back into the pot and heat over medium-low heat. Stir in the shredded cheddar cheese and Parmesan cheese until melted and well combined.
7. Add the cooked macaroni to the pot, stirring until the cheese sauce coats all the pasta evenly. Season with salt and pepper to taste.
8. Transfer the mac and cheese mixture to the greased baking dish and sprinkle some extra shredded cheese on top for that irresistible golden crust.
9. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and lightly browned.
10. Remove from the oven and let it cool slightly before serving. Enjoy the cheesy goodness!
Notes
Feel free to experiment with different vegetables in the cheese sauce. Broccoli, carrots, or even spinach can be great additions to boost the nutritional value. Don’t be afraid to get creative!
Variations
If you’re feeling adventurous, try adding some cooked chicken or crispy bacon bits to the mac and cheese before baking. The extra protein and flavor will take this dish to a whole new level!
Equipment
While a blender or food processor is ideal for achieving that smooth and creamy cheese sauce, you can also use a handheld immersion blender or even a potato masher in a pinch. Don’t let the lack of equipment stop you from enjoying this delicious meal!
Storage
Though honestly, in my house, this mac and cheese never lasts more than a day! But if you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven for a quick and comforting meal.
Serving Suggestions
I love serving this Healthy Baked Mac and Cheese with a side of steamed broccoli or a fresh green salad. The vibrant colors and flavors complement each other perfectly. Trust me, your taste buds will thank you!
Pro Tips
Don’t rush the process of cooking the cauliflower and butternut squash until tender. This ensures a smooth and creamy cheese sauce without any lumps. Patience is key!
Feel free to play around with different types of cheese. Gouda, Monterey Jack, or even a sprinkle of blue cheese can add a unique twist to the traditional mac and cheese flavor.
If you prefer a crispy breadcrumb topping, mix together some whole wheat breadcrumbs with a little melted butter or olive oil. Sprinkle it over the mac and cheese before baking for that irresistible crunch.
FAQ
Q: Can I use regular white pasta instead of whole wheat?
A: Absolutely! While whole wheat pasta adds a nutty flavor and extra fiber, regular pasta works just as well in this recipe. Use what you have on hand or prefer.
Q: Can I freeze the mac and cheese?
A: While it is possible to freeze this dish, I find that the texture of the cheese sauce may change slightly upon thawing. It’s best enjoyed fresh, but if you do have leftovers, refrigerating them is your best bet.
Q: Can I use a different type of milk?
A: Yes, you can use any type of milk you prefer or have available. Whether it’s skim, 2%, or even almond milk, the choice is yours. Just keep in mind that the richness and creaminess may vary slightly.
Now that you have this amazing Healthy Baked Mac and Cheese recipe, it’s time to gather your ingredients and get cooking. I hope you enjoy every cheesy, comforting bite. Happy cooking!
Healthy Baked Mac and Cheese (40-Minutes)
Indulge in a delicious and healthy version of the classic comfort food, mac and cheese. This recipe combines the creamy goodness of traditional mac and cheese with nutritious ingredients such as cauliflower, butternut squash, and reduced-fat cheese, offering a comforting and flavorful meal.
Ingredients
- 8 ounces whole wheat elbow macaroni
- 2 cups cauliflower florets
- 1 cup butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 cups low-fat milk
- 2 cups shredded reduced-fat cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
-
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
-
Cook the macaroni according to the package instructions, then drain and set aside.
-
In a large pot of boiling water, cook the cauliflower and butternut squash until tender, about 10 minutes. Drain and set aside.
-
In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.
-
In a blender or food processor, combine the cooked cauliflower, butternut squash, sautéed onion and garlic, and milk. Blend until smooth and creamy.
-
Pour the blended mixture back into the pot and heat over medium-low heat. Stir in the shredded cheddar cheese and Parmesan cheese until melted and well combined.
-
Add the cooked macaroni to the pot, stirring until the cheese sauce coats all the pasta evenly. Season with salt and pepper to taste.
-
Transfer the mac and cheese mixture to the greased baking dish and sprinkle some extra shredded cheese on top for a golden crust.
-
Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and lightly browned.
-
Remove from the oven and let it cool slightly before serving. Enjoy the cheesy goodness!