Name: Creamy Sweet Potato Squash Mac and Cheese
Prep time: 5 min
Cook time: 10 min
Yield: 4 servings
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 teaspoon Dijon mustard; 3/4 cups sharp cheddar cheese; 1 teaspoon garlic powder; salt and pepper to taste

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

Yields 4 servings

Creamy Sweet Potato Squash Mac and Cheese

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 ½ cups cooked sweet potato, diced
1 ½ cups almond milk, unsweetened
1 teaspoon Dijon mustard
¾ cups sharp cheddar cheese
1 teaspoon 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.

While the macaroni is cooking:

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!

https://www.itscheatdayeveryday.com/sweet-potato-squash-mac-and-cheese/

Comments

Matt says

August 04, 2016 at 9:05 am

Sweet potato and butternut squash in Mac and Cheese??! I'd never have thought of that, looks delicious!

- Vicci says
  
  August 04, 2016 at 10:30 am
  
  They all come together in such sweet harmony! My taste buds were totes having a party, Matt ;)
  
cakespy says

August 04, 2016 at 8:06 am

Like WHOA. This looks like my dream dinner!

- Vicci says
  
  August 04, 2016 at 10:27 am
  
  Girl...I still dream about it!
  
Tina Dawson | Love is in my Tummy says

August 03, 2016 at 5:42 pm

Oh this must be delicious!!!!! I can't wait to give this one a whirl!

- Vicci says
  
  August 03, 2016 at 9:57 pm
  
  I hope you love it, Tina!
  
Meeta says

August 03, 2016 at 4:08 pm

VAcation time is always the best! But I am loving this version of mac and cheese! Got to try it!

- Vicci says
  
  August 03, 2016 at 9:59 pm
  
  Eeeek, counting down the days! I hope you like it, Meeta!
  
CC says

August 03, 2016 at 3:51 pm

A great (sneaky) way to get some wonderful nutrition into mac and cheese!! Love it, and your photos are wonderful! Makes me want a bowl right now!

- Vicci says
  
  August 03, 2016 at 10:00 pm
  
  I'm allllllll about cramming as many veggies as I can into one meal. Thank you, CC!
  
Garlic + Zest says

August 03, 2016 at 3:07 pm

Why doesn't anyone call me up and say -- sooooo -- let's go on vacation! Aside from the fact that I'm jealous -- I'm also hungry. This looks amazing!

- Vicci says
  
  August 03, 2016 at 10:22 pm
  
  Everybody needs a Brandy!! ;)
  
Cynthia Rusincovitch says

August 03, 2016 at 2:49 pm

I love mac & cheese and never thought to use sweet potato or mustard. I'll need to try this.

- Vicci says
  
  August 03, 2016 at 10:23 pm
  
  The sweet potato gives the sauce a nice, sweet kick and it makes it creamier. It's a must try, Cynthia!

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