Like with my zucchini spaghetti and meatballs, I’m embarrassed to admit that I haven’t Inspiralized mac and cheese yet. Doh!
After multiple e-mails suggesting I recreate this classic kid-friendly pasta, I’ve finally done it – two ways!
And man, this gluten-free version is well worth the wait – not only is it creamy and cheesey, it doesn‘t make you feel bloated and heavy afterwards. You can throw some bacon and broccoli and make a real meal out of this.
While you’re eating this Inspiralized recipe for mac and cheese, you’re eating vegetables, instead of processed wheat pasta. That’s a win! While it may be higher in fat than many of my dishes (due to the cheese), it’s still a healthy compromise.
Mac and Cheese with Sweet Potatoes
To get the half-moon/macaroni shape, you need to first slice your peeled vegetable down the middle, but not all the way through, like this:
Then, spiralize the potato using Blade B, since it makes a thicker macaroni-like noodle. After you’ve spiralized the sweet potato, further cut the slices using a scissor to make sure they are smaller half-moons. It takes an extra minute, but truly adds to the authenticity of the mac and cheese.
You’ll cook the sweet potato slices, add them to the cheese, and voila! The sweet potato mac and cheese is my favorite, because the sweetness of the sweet potato complements the gooey cheesiness of the sauce.
Mac and Cheese with Butternut Squash
While sweet potato mac and cheese is my favorite, butternut squash provides a lower carb and calorie option for those of you who really want something guilt-free. The trick? Make sure you roast the butternut squash for long enough, so that it becomes soft and not crunchy. You can also stir fry it in a pan, but I find the oven easier.
Like with the sweet potato, you need to use Blade B and chop the macaroni-like noodles additionally. Once you’ve got your noodles, you add them to the cheesey sauce, stir and there you have it: probably the healthiest mac and cheese you could ask for!
Butternut Squash Mac and Cheese
- 1 butternut squash peeled, Blade B
- olive oil cooking spray
- 2 tbsp vegan butter
- 1 tbsp coconut flour
- 1/3 cup plain almond milk
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- Preheat the oven to 400 degrees.
- Take your spiralized butternut squash noodles and cut with a scissor, if they are not in half-moon shape. Lay the noodles on a baking tray coated in cooking spray. Bake in the oven for 5-7 minutes or until easily pierced with a fork. Set aside.
- In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.
- Once the mixture thickens, add in the baked butternut squash noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!
I know what you’re wondering: why haven’t I done this with zucchini?
Well, zucchini is tough because of its high water-content. If you are okay with a bowl of watery cheesy messiness, then you can use zucchini noodles. But, it’s much easier and cleaner (and tastier!) with sweet potato or butternut squash.
Plus, I dig the orange color! How colorful.
So, what do you think? Are you going to make some mac and cheese for your kids? They won’t believe it’s not real macaroni!