Mac and Cheese is such a comfort food but a healthy Mac and Cheese is even better. You can still get that delicious creamy consistency without all that butter – as tasty as it is. This is a super simple recipe your kids will love and there is a hidden vegetable involved too! This is the Gluten-Free version, but you can obviously swamp out for a whole wheat pasta as well.

You’ll Need

  • 2 cups uncooked gluten-free elbow macaroni
  • 1 tablespoon butter
  • 1 small yellow onion
  • 1 small butternut squash (4-5 cups cubed)
  • 5 cups gluten free chicken or vegetable broth (Trader Joe’s makes a great gluten free chicken broth)
  • ¾ cup milk
  • 1 teaspoon salt
  • ⅔ cup of any shredded cheese
  • salt and pepper to taste

 

Directions

  1. Remove the skin and the seeds from the squash and cut into small cubes, set aside.
  2. Cook the macaroni according to package directions, drain and set aside.
  3. Heat the butter in a large pot over medium low heat.
  4. Cut the onion into thin rings and sauté them by adding them into the hot butter for about 20 minutes.
  5. Bring the broth to a boil, add the squash and cook the mixture for 5 minutes or until tender.
  6. Drain, but leave 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.
  8. Pour the pureed sauce over the cooked macaroni and add the shredded cheese, stirring to melt the cheese.
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