Healthy Version of Conventionally Unhealthy Meal – The Mac and Cheese
Vegetable Mac & cheese is one of the very few foods that don’t only taste great but also doesn’t make you feel bloated and overeaten, we are not asking you to overeat but believe it, it will be very hard to resist!! These can become even better if you add some bacon, broccoli or other green veggies into them.
Normally when you eat pasta, you feel heavy due to the wheat and flour content in them, these spirals that we are going to introduce are made of butternut squash, yes! You’ll be eating vegetables instead of heavy wheat pasta. It is healthier than the typical wheat pasta, it may contain a little more calories and fat than our other recipes but yet, they are a healthy choice.
Mac and Cheese with butternut squash
The option to make mac and cheese without wheat and flour is butternut squash mac and cheese. It contains comparatively lesser carbohydrates and calories due to butternut squash, especially when you are on diet; yet you love then a try to this dish is a must for you!
Here’s a tip to make it even more delicious, bake/roast the butternut squash for long time to make it softer, you can sauté as well or place in oven to get baked. It’s healthier than you could think, normally mac and cheese is loaded with calories and fats, an individual who wants to lose weight can never think of having it comfortably, but these will be the healthiest version of mac and cheese you will ever eat.
Total time to prepare: 29 minutes
Butternut squash (peeled) 1
Olive oil cooking spray
Butter 2 tablespoons
Coconut flour 1 tablespoon
Almond milk 1/3rd cup
Cheddar cheese (grated) ½ cup
Parmesan cheese (grated) 1/4th cup
• Start the oven and preheat to 400 degrees.
• Spiralize the butternut squash, then cut in bit size pieces.
• Coat the baking sheet with cooking spray ten spread the noodles on baking sheet.
• Place in oven and bake for 5 to 7 minutes, until you are able to pierce them easily with a fork. Take out when done and set aside.
• Start melting butter in a large pan, when melted, add and whisk coconut flour and keep whisking until the butter is absorbed by the flour and the solution becomes thick.
• Once it is thickened, add the roasted butternut squash noodles in the mixture and mix to combine. Once the mixture is combined perfectly and no lumps are left, add all the cheese in the mixture and stir again to let it mix with the other mixture.
• When thickened, add almond milk to lower down the consistency.
• When the required consistency is obtained and the cheese is melted completely, stop stirring.
• Serve independently in bowls.
The same process could have been done with the zucchini, were you thinking this?? No, the tough texture of zucchini and the high water content in it makes the process difficult and convert your and cheese into watery mac and cheese, you can try if you are okay with the watery messiness it can cause. However, you can always try it with broccoli and sweet potatoes.