A lighter way around everyone’s favorite comfort food, plus my recipe creates the perfect opportunity to sneak in veggies without anyone knowing!

Yield: 2-3 servings


1/2 box of elbow pasta (I used Banza chickpea pasta, but any kind will do)

2-3 Tablespoons olive oil

1 1/2 Tablespoons whole-wheat flour (or AP)

3/4 cup butternut squash puree (Roast butternut squash cubes with olive oil at 350 until tender. Blend or mash until smooth) – acorn, buttercup or even pumpkin work as well.

1 cup almond milk (or any other milk you use)

2 Tablespoons goat cheese crumbled

1/4 cup cheddar cheese, shredded

1/4 teaspoon each: salt, pepper, garlic powder, ground mustard (or a squirt of yellow mustard), paprika

2 Tablespoons breadcrumbs (or more because this is the best part)


  1. Boil pasta according to package instructions and set aside.
  2. In a small sauce pan, heat olive oil over medium heat. Sprinkle in the flour and whisk until incorporated.
  3. Cook on low heat for 3-5 minutes, stirring constantly.
  4. Add in the butternut squash and almond milk, stirring until the mixture is smooth.
  5. Cook on low heat for 2 minutes then add in the cheeses and seasonings, mix to incorporate.
  6. Continue to cook on low heat for 3-4 minutes until cheese has melted. Add in the pasta and stir until noodles are fully coated.
  7. Spray two small ramekins (or a small baking dish) with non-stick cooking spray.
  8. Pour the mac mixture into the pan and sprinkle on breadcrumbs.
  9. Broil for 2-3 minutes or until breadcrumbs are browned and cheese is bubbly.

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