Mac & Cheese, Healthy Version

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Everybody loves this.  I've modified it from the original to make it simpler, and for it to have more veggies.  After roasting and then pureeing squash for this recipe several times I wised up and started buying Squash baby food - which sped up the prep for this recipe a TON. You could use all squash, or a mixture of squash and carrot or even sweet potato if you wanted to. And if you've got the time by all means cut, roast, and puree your own veggies. 

 I usually double the sauce and freeze one jar for later for a quick meal. 

Recipe Ingredients

  • 1 1/2 cups Elbow Macaroni
  • 1 tablespoon Olive Oil
  • 1 tablespoon Flour
  • 1/2 cup Milk, I use non-fat
  • 1 1/2 cups Shredded Low-Fat Cheddar Cheese
  • 4 ounce Cream Cheese, reduced fat
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Pepper
  • 4 package Squash, The square, baby food pureed Squash


1. Bring salted water to boil and cook pasta until al dente. Drain. Follow rest of steps while pasta cooks.

2. Add olive oil to medium saucepan and heat over medium heat. Add the flour and cook, stirring constantly until mixture resembles a thick paste.

3. Add the milk and cook, stirring often until mixture begins to thicken. Add the veggie puree, cheddar, cream cheese, and seasonings and stir until everything is melted.

4. Stir in macaroni and serve warm.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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