This super easy Sweet Potato Squash Mac and Cheese is a deliciously healthy take on the traditional mac and cheese recipes and it’s ready in under 20 minutes!
Guys, let me just have a second to reminisce on the deliciousness that I devoured a few nights ago in the form of Sweet Potato Squash Mac and Cheese. Boy, was it good! Funny enough, lately, I’ve been steering clear or high carb foods in hopes of getting this bod in the best possible shape for my upcoming vacation (yes!).
Speaking of vacay, remember how I told you that my awesome friend Brandy invited me to Panama City Beach with her family back in June? It was a week full of good vibes, good laughter and GOOD food. In fact, we had such a great time, that literally a week later, Brandy called me and said “Soooo, I think we’re gonna book another vacation…for August.” I think it’s safe to say that I participated in another round of excited screams and happy dances!
But after the excitement died down a little (like just enough for me to actually sit still), it dawned on me. I still hadn’t dropped all of those sneaky pounds from the last vacation. It’s crazy what kind of trouble a family-sized bag of chocolate covered mangoes can get you into (lol. oops.)
So, in order to redeem myself, I’ve been diving into all things yummy and low carb, like my Garlic Shrimp Spaghetti Squash (all day errdayyy). BUT, I’ll be the first to admit that everything is always good in moderation and since I’ve been doing well with my post vacay cleanse, I thought that it was time for a carb fix. In a healthier, less guilty sort of way of course. 🙂
Since you can never (never ever) go wrong with mac and cheese, I decided to healthify things up to make this delicious meal both satisfying and nutritious. Surprisingly, the creaminess in the sauce isn’t due to excessive amounts of cheese. The thick, creamy sauce is made from a combination of sweet potato, butternut squash and almond milk. A little cheese is added in the process, but can totally be omitted if you are looking for a vegan friendly version. Still irresistibly good either way!
For more LIGHT & HEARTY recipes, check out:
Garlic Shrimp Spaghetti Squash
One Pan Parmesan Tuscan Chicken
Low Calorie Spinach Mushroom Fettucine
4 servings
5 minPrep Time
10 minCook Time
15 minTotal Time
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Ingredients
- 8 oz elbow macaroni
- 1 cup roasted butternut squash, diced
- 1 1/2 cups cooked sweet potato, diced
- 1 1/2 cups almond milk, unsweetened
- 1 tsp Dijon mustard
- 3/4 cups sharp cheddar cheese
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Add the macaroni to a medium sized pot and fill with water. Cook on medium heat until the pasta is tender or your desired texture. Approx 6-8 minutes.
- Add the butternut squash, sweet potato and almond milk to a food professor and pulse until the mixture becomes a smooth and creamy sauce. Transfer the sauce to a large saucepan and add the sharp cheddar cheese (omit if using vegan friendly version), garlic powder, Dijon mustard, salt and pepper. Cook on low/medium heat until the cheese has fully melted.
- Drain the cooked macaroni and add to the sauce. Using a large spoon, fold in the sauce until the macaroni is fully covered. Top with extra cheese and Panko breadcrumbs (optional). Enjoy!
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