If I’m going to indulge a little you bet I’m going to make it worth it! When I treat myself to a higher calorie meal or snack I tend to avoid junk or fast food and opt for a homemade creation. That way, at least I know I am still eating clean, whole foods. Mac N Cheese is an all time classic comfort food and a childhood favourite. This Butternut Mac and Cheese recipe is a bit more sophisticated and doesn’t come with sliced hot dogs and ketchup, but it is loaded with cheesy goodness and a crunchy breadcrumb coating to top it off.
3 cups butternut squash, finely diced
1 tsp coconut oil
2 cups brown rice macaroni, dry
2 tbsp butter, unsalted
2 1/2 cups whole wheat flour
1/4 unsweetened almond milk
1 tsp dijon mustard
1/4 tsp sea salt
1/4 tsp fresh ground pepper
1/4 tsp cayenne pepper
1/4 cup fresh basil, chopped
1/2 cup light mozzarella, shredded
1/2 cup gruyere, shredded
1/2 cup light jalapeño jack, shredded
1/2 cup sprouted grain bread crumbs
3 green onions, for garnish
Preheat oven to 400F.
Coat butternut squash with coconut oil and spread out on a baking sheet. Bake for approx. 15 minutes or until tender, stirring once halfway. Remove from oven and set broiler on high.
Meanwhile in a large pot, cook pasta as directed on packaging and then drain and set aside.
In a medium sauce pan melt the butter over medium heat. Whisk in flour and then slowly add in almond milk, dijon and spices. Stir to combine until sauce begins to boil. Remove from heat and add sauce to pasta. Add in fresh basil, baked squash and cheese. Stir until well combined.
Transfer mixture into 6 individual ramekins or oven safe dishes. Sprinkle bread crumbs evenly over each dish. Place in oven and broil for 5-8 minutes or until cheese is melted and beginning to brown.
Top with freshly sliced green onion and serve!
Looking for more great ways to indulge but stick to whole foods? Try out any of the recipes from my popular Clean Eating Treats eBook!