Healthy Version Mac and Cheese

Why is it that whenever I am in a cut, I crave ALL the comfort foods?!? UGH! It can really sabotage your diet. Well, that is why we get creative in the kitchen to come up with healthier versions of our favorite dishes. This was a super fun and easy recipe. I really don’t think you can screw it up. This cheese sauce starts out with butternut squash. I microwave mine for 6-8 minutes to soften it up. Otherwise, they can be a pain to get into. Don’t forget to poke some holes in it, otherwise it might explode. Peel, cut in half to remove seeds, then cut into cubes.

While your squash is getting soft in the microwave, slice your onion and caramelize in a pan with some butter.

Once brown, set onions aside. I like mine extra charred. It really gives the sauce a nice flavor.

Add your diced squash to the pan used for the onion. Add a can of chicken stock and boil until your squash is fork tender. While the squash is cooking, boil your noodles until al dente. Drain water and set aside. Use whatever noodle you like, but the Banza chickpea pastas have more balanced macro profile.

Now, add your butternut squash, caramelized onions, 2 laughing cow cheese wedges, and your spices (not the salt just yet!) to a blender. Blend on high, adding almond milk until you get to the right consistency. Taste and add salt until you reach your desired flavor. I feel like I added quite a bit of salt to get it to a true mac&cheese flavor, but this is where you can customize to your liking!

Now that your sauce is done, dump your noodles back in the pan and top with your sauce. Add in your shredded cheese. Your sauce will still be warm, so it should melt right away. If not, you can turn the heat on low to warm things up again.

Stir it all up. Taste a few more times 🙂 and enjoy! Your kids will never know that it is made mostly of a vegetable! Mine devoured it.

This would be such a great side dish to bring to a potluck BBQ. Or have as a side with some ribs!

Healthy Mac and Cheese

This creamy, delicious macaroni and cheese is made with butternut squash, minimal cheese and all the spices. Serve it as a side dish, or bring it to your next potluck. Nobody will know that sauce isn't all cheese!
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Course: Main Course, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8
Calories: 194kcal
Cost: $10


  • Blender


  • 600 g Butternut Squash
  • 1 can chicken stock
  • 100 grams white onion
  • 1 pat butter
  • 2 wedges Laughing Cow Cheese
  • 28 grams shredded cheese
  • ¾ cup almond milk
  • 1 tsp ground mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste


  • Stab your squash a few times with a knife and microwave on high for about 8 minutes.
    While your squash is in the microwave, cut your onion and caramelize in a pat of butter. Remove and set aside.
    Once squash is done in the micro, use a vegetable peeler to remove the skin. Cut squash in half and remove seeds. Dice into cubes. Add squash to the pan used for the onions and add a can of chicken stock. Cover and simmer for 10 minutes.
    While your squash is simmering, boil water and cook pasta of choice until al dente. I love Banza chickpea pasta. The macros are great! Drain and set aside.
    Once your squash is tender, add to a blender along with any liquid left in the pan, caramelized onions, Laughing Cow cheese, dry mustard, onion powder and garlic powder. Blend on high, adding almond milk to thin it until you reach your desired consistency. Taste and add salt and pepper to your preference. I kept adding pinches at a time until I liked the taste. I am guessing it was at least a teaspoon or more.
    Add pasta back to your sauce pan and top with desired amount of sauce. Stir in your shredded cheese. Top with fresh parsley.


Serving: 1g | Sodium: 117mg | Calcium: 11mg | Sugar: 6g | Fiber: 9g | Potassium: 289mg | Cholesterol: 6mg | Calories: 194kcal | Fat: 4g | Protein: 10g | Carbohydrates: 34g

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