Mac&Cheese {Lightened-up/Gluten-free}

Healthy Mac and Cheese redo1


When I’m not in a sweets and chocolate mood and want something savory it is often CHEESE that I am craving! Yep those are my two weaknesses! Melting cheese on almost anything makes me very happy. I love grilled cheese, mexican dishes with, yes, cheese, cheese dips, cheese plates (yes please!), and my fav mac and cheese. Yes I am cheese obsessed!

Cricket loves cheese as well, her favorite is provolone. Mine, is well, too many to comment! I appreciate them all for their unique qualities and tastes 🙂

When I say I like mac and cheese I do not mean the kind that comes in a box, all watered down and runny! If I’m going indulge, I want my mac and cheese extra cheesy with stringy, gooey cheese- the real deal. This recipe is designed specifically to have that thick cheesy sauce, but I was able to lighten it up considerably by diluting the cheese sauce with pureed butternut squash and spices. I also decided to use gluten-free pasta (brown-rice based), and you would never know it wasn’t the real thing. If you’re looking to fulfill a desire for cheesy goodness over pasta you must give this a try!

Healthy Mac and Cheese Redo2

Mac&Cheese {Lightened-up/Gluten-free}

A lighter and healthier creamy Mac and Cheese

  • 3 cups pasta (I used gluten free)
  • 2 cups butternut squash (cubed)
  • ¼ cup almond milk (regular milk is fine as well)
  • 1 tablespoon butter (or oil of choice)
  • ½ cup onions (chopped)
  • 2 garlic cloves (chopped)
  • ½ teaspoon smoked paprika
  • ½ teaspoon thyme
  • ¼ teaspoon turmeric
  • 4 tablespoons of nutritional yeast (optional if using shredded cheese)
  • optional: ½ cup of shredded gruyere-cheddar blend cheese
  • salt and pepper to taste
  1. Boil pasta until al-dente texture is reached, drain. (drizzle some olive oil to keep pasta from clumping)
  2. Boil cubed butternut squash until fork tender, drain and set aside.
  3. Saute the butter, along with the onions and garlic, spices and salt and pepper in a pan until they are translucent and beginning to brown.
  4. In a high speed blender combine the butternut squash, onion/garlic/spice mixture, almond milk, and nutritional yeast.
  5. Blend on high until a smooth, thick consistency is reached.
  6. In a bowl pour the sauce over the pasta, coat evenly, mix in shredded cheese, and put into a casserole dish or pan (I used a cast iron skillet)
  7. Bake for 10-15 minutes at 350 degrees F or warm on the stovetop (medium-low) until hot and bubbly.


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