Healthy Mac and Cheese
If you have approximately 45 minutes to spend in the kitchen, Healthy Mac and Cheese might be an excellent lacto ovo vegetarian recipe to try. This recipe makes 4 servings with 399 calories, 12g of protein, and 6g of fat each. For $1.69 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Pinch of Yum. This recipe is typical of American cuisine. Plenty of people really liked this side dish. This recipe is liked by 225 foodies and cooks. A mixture of vegetable broth, parsley, elbow macaroni, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is outstanding. Try Healthy Mac and Cheese, Healthy Mac and Cheese, and healthy vegan mac & cheese for similar recipes.
Servings: 4
Ingredients:
1 tablespoon butter
1 small butternut squash (4-5 cups cubed)
2 cups uncooked elbow macaroni - whole wheat, low glycemic, gluten free... any will work!
¾ cup milk
parsley for topping
1 teaspoon salt
salt and pepper to taste
5 cups chicken or vegetable broth
1 small yellow onion
Equipment:
frying pan
blender
Cooking instruction summary:
Cook the macaroni according to package directions. Drain and set aside. Heat the butter in a large skillet over medium low heat. Cut the onion into thin rings and add to the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes.Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving ½ cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Serve with parsley, salt, and pepper to taste.
Step by step:
1. Cook the macaroni according to package directions.
2. Drain and set aside.
3. Heat the butter in a large skillet over medium low heat.
4. Cut the onion into thin rings and add to the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes.Meanwhile, remove the skin and the seeds from the squash.
5. Cut the flesh into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender.
6. Drain, reserving ½ cup broth, and transfer squash to the blender.
7. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
8. Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed.
9. Serve with parsley, salt, and pepper to taste.
Nutrition Information:
covered percent of daily need
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