Whether piled on the side or served as the main course, gooey mac 'n' cheese is a comfort-food favorite. You won't believe it's clean!
Ready in: 45 minutes
Makes: 8 servings
Tosca Reno has cleaned up the ultimate in comfort food: macaroni and cheese. Her healthy, energy-boosting version makes this clean dieter's nightmare a fit gal's dream come true.
1 lb brown-rice elbow macaroni
2 cups pureed butternut squash or pumpkin
2 cups low-sodium chicken broth (or beef)
6 oz goat cheese
1 tsp sea salt
2 tbsp grated Parmesan cheese
1 tsp coconut oil
2 cups chopped greens (optional)
Preheat oven to 375 F. Coat a 9"x13" baking pan with coconut oil and set aside.
Boil 4 to 6 cups of water in a large pot. Add macaroni and cook about 10 to 12 minutes, until pasta is tender but firm, then drain and transfer to a large bowl.
Cook squash and broth together in a large saucepan over low heat, stirring occasionally until well combined, then increase the heat to medium until almost simmering.
Remove pan from heat and stir in goat cheese and sea salt. Stir until smooth with no lumps.
Pour squash mixture over macaroni and stir gently to combine. Transfer to the baking dish and top with grated Parmesan.
Bake for 20 minutes, then broil for an additional 3 minutes until top is crisp and brown. Serve.
Nutrients Per Serving: Calories: 310, Total Fats: 6 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 10 mg, Sodium: 360 mg, Total Carbohydrates: 48 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 11 g, Iron: 11 mg
Written by Tosca Reno for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to firstname.lastname@example.org.