Healthy Mac ‘n Cheese sounds like an oxymoron, right? But here we have it. Delicious, quick, and easy.
Amelia’s Squash Mac and Cheese
12 oz whole wheat macaroni noodles
1 medium onion, finely chopped
1 8-oz package mushrooms, sliced thinly
2 Tbsp butter
2 Tbsp flour
1 can fat-free evaporated milk (see picture below)
14 oz box frozen pureed squash, thawed (see example below)
1.5 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan cheese
Salt & pepper
Pinch of nutmeg
- Prepare noodles according to package directions, making sure to liberally salt the pasta water. Leave pasta in the strainer and return pot to the stove.
- In the pasta pot, saute onion and mushrooms in the butter (with generous pinch of salt & small pinch of pepper) over medium heat until onions soften (5-8 min), stirring occasionally.
- Add the flour to the pot and stir mixture for about a minute.
- Add full can of evaporated milk, whisk for ~3 minutes or until mixture has thickened a bit.
- Add thawed squash puree to pot and whisk to combine, then add cheeses and pinch of nutmeg and continue whisking until mixture is smooth and cheese is melted.
- Return the noodles to the pot and gently fold into noodles with a spatula or wooden spoon.
- Serve with some more sprinkles of Parmesan cheese, alongside a green salad or any vegetable side dish. Serves 6 people.
These are the key ingredients for making this recipe creamy and smooth, yet healthy. Evaporated fat-free milk:
and frozen pureed squash. You can cook fresh squash and puree it yourself, but this is an easy and cheap option:
christaMay 18, 2010 at 8:49 pm
this looks amazing! do you ever put it in the stove to crisp up the top layer?
shelley hudsonMay 19, 2010 at 12:06 am
If this mac n cheese is so great, why don’t you whip up a vat and bring it to my house tomorrow? We can eat it with the UNBELIEVEABLE marscapone/cinnamon corn! I made it tonight, and it rocks!
TiffanyMay 22, 2010 at 5:09 pm
mmmm! I love it!
Sabrina RuizMay 28, 2010 at 7:38 pm
Amazing Amelia strikes again!! I made this last night and oh my this was so delicious and creamy! You even won Shane over and he is one tough critic! I can’t wait to eat the leftovers!! Keep the recipes coming!
small business grantsJune 3, 2010 at 7:26 pm
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Lauren DockweilerJune 7, 2010 at 10:25 pm
loved this! added some sauted kale with garlic mixed in and was in absolute heaven. thanks, meels!
AmeliaJune 8, 2010 at 9:45 am
Adding kale & garlic…genius! Can’t wait to try!!
christaJune 13, 2010 at 6:43 pm
i just made a batch too. i didn’t have an onion, so i used a shallot. and to kick it up a bit, i put in some cayenne. it is delicious and i can’t wait to serve it to my guests (my parents – woo hoo!) as soon as they arrive.
ReneeJune 17, 2010 at 9:49 am
I am making Lobster Mac and Chesse for Fathers Day. Do you think I can use this recipe and just add the lobster or do you think I should change the cheeses up? I was thinking Gruyere, but your the expert!
LMOctober 19, 2010 at 12:36 pm
Do you know what the calories and fat are in the recipe?
coriOctober 29, 2010 at 10:32 am
can’t wait to make this and the pumpkin curried soup! YUMMMMMM 😉