This recipe for Healthy Mac and Cheese with Asparagus is a healthier version of a comforting classic! No powdered cheese here though! The cheese sauce is a blend of pureed butternut squash and cheddar cheese, lightening this dish up quite a bit.
Macaroni and cheese is a classic comfort food that is loved by kids and adults alike! It’s creaminess and cheesiness are pretty impossible to resist. That said, it also comes with more than its fair share of calories.
While I firmly believe that its okay to indulge from time to time, if you are looking to enjoy this cozy dish more often and its calorie count (and nutritional value) is something that concerns you, this healthier version is for you!
This healthier mac and cheese recipe is loaded with veggies. Not only is there a whole bunch of asparagus in the dish, but the sauce itself is made mostly from pureed butternut squash!
Since squash takes the place of some of the cheese in this recipe, it is definitely a lightened up version of a mac and cheese dish!
Ingredients in Healthy Mac and Cheese with Asparagus
- Asparagus
- Pasta
- Butternut squash
- Chicken broth
- Milk
- Cheddar cheese
- Parmesan cheese
- Salt and pepper
How to make Healthy Mac and Cheese with Asparagus
- Bring a large pot of water to a boil and cook pasta according to directions on the package. In the 3 minutes, add the asparagus. Drain and set aside.
- Meanwhile, in a pot, add chicken broth and butternut squash. If squash is not submerged, add water. Boil until butternut squash is easily pierced with a fork. Reserve 1 cup of broth and then drain the rest.
- Transfer squash to a food processor and add 1/2 cup of broth and 1/2 cup milk. Process until everything is pureed.
- Return to pot and add cheeses. Over medium heat, stir sauce until cheeses have melted. Season with salt and pepper. Pour over pasta and asparagus. Serve with a sprinkle of Parmesan, if desired.
I hope you enjoy this recipe!
-Cathy
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Healthy Mac and Cheese with Asparagus
Ingredients
- 1 lb asparagus chopped
- 300 g pasta
- 2 cups butternut squash cubed
- 4 cups chicken broth
- 1/2 cup milk
- 1 1/2 cups cheddar cheese
- 3 tablespoons Parmesan cheese
- salt and pepper
Instructions
- Bring a large pot of water to a boil and cook pasta according to directions on the package. In the 3 minutes, add the asparagus. Drain and set aside.
- Meanwhile, in a pot, add chicken broth and butternut squash. If squash is not submerged, add water. Boil until butternut squash is easily pierced with a fork. Reserve 1 cup of broth and then drain the rest.
- Transfer squash to a food processor and add 1/2 cup of broth and 1/2 cup milk. Process until everything is pureed.
- Return to pot and add cheeses. Over medium heat, stir sauce until cheeses have melted. Season with salt and pepper. Pour over pasta and asparagus. Serve with a sprinkle of Parmesan, if desired.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
