It’s a chilly Sunday afternoon, and both my husband and I are in our comfy clothes and thinking of some ideal comfort food to cook up. The trouble is, both of us are feeling quite lazy, and don’t want to spend hours making an elaborate dish. “I know!” he shouts! “Mac and cheese!”
This recipe is a far cry from the neon mac and cheese we used to eat as children. This unassuming ‘pseudo food,’ contains a whole host of chemicals that are extremely worrisome, especially for children. Ingredients such as artificial colors, yellow 5 and yellow 6 have been shown to cause neural problems in children. The Center for Science in the Public Interest (CSPI) reports that those dyes contain known carcinogens, increase hyperactivity in children and allergic reactions.
The biggest question is why does such a simple dish need so many additives and toxins?
Here are the ingredients of the bright yellow Mac and Cheese that comes in a box:
Enriched Macaroni Product (Wheat Flour, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Cheese Sauce Mix (Whey, Modified Food Starch, Whey Protein Concentrate, Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes], Granular Cheese [Milk, Cheese Culture, Salt, Enzymes], Salt, Calcium Carbonate, Potassium Chloride, Contains Less than 2% of Parmesan Cheese [Part-Skim Milk, Cheese Culture, Salt, Enzymes], Dried Buttermilk, Sodium Tripolyphosphate, Blue Cheese [Milk, Cheese Culture, Salt, Enzymes], Sodium Phosphate, Medium Chain Triglycerides, Cream, Citric Acid, Lactic Acid, Enzymes, Yellow 5, Yellow 6).
I’m happy to share with you a healthier version of traditional mac-and-cheese!
What makes this recipe so healthy? Well, butternut squash helps to provide a delectable creaminess, but it’s actually a brilliant source of carotenoid antioxidants. Antioxidants are compounds that protect our body’s cells from damage by unstable oxygen molecules called free radicals. There are over 700 different carotenoids and they help to guard against certain types of cancer by limiting the abnormal growth of cells. Another wonderful benefit is that a 1-cup serving will provide you with nearly half the recommended daily dose of antioxidant-rich vitamin C. Did you know that butternut squash is technically a fruit because it contains seeds?
Herbs are wonderful additions to recipes, as they offer an even higher level of antioxidants, anti-inflammatory qualities, help boost the nutrition of your meals and you can actually eliminate and decrease the salt, fat, and added sugar in your recipes.
Even the pickiest of eaters will adore this butternut squash mac and cheeze. This recipe is a family favorite, and the essence of comfort food.
Butternut Squash Mac and Cheeze
Ingredients:
1 package of organic brown rice macaroni noodles (We dig the brand Rizopia)
1 medium butternut squash, peeled, chopped and roasted
3 tbsp of softened coconut oil
7 tbsp of nutritional yeast (We dig Bragg’s, as its GMO free)
1 tsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp. of garlic powder or 3 garlic cloves
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
2 tbsp. thyme
1 tsp turmeric powder (our ‘natural’ food colouring)
1/2 tsp paprika
2 tsp sea salt, or to taste
1/4 cup non-dairy milk to help thin out the sauce
1/2 – 1 cup of Daiya (optional)
2 pieces of your favourite bread, toasted and ground up. (We dig, Ezekiel: Food For Life)
Instructions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper (non-bleached). In a medium sized bowl, add the chopped butternut squash with some softened coconut oil and sea salt and mix until covered. Add the squash to the baking sheet and roast for approximately 30 minutes. Half way through turn it over.
- Cook the pasta according to package directions. Note: Cook your pasta being mindful of when your butternut squash will be done. It takes approximately 15 minutes to cook. You don’t want to cook it too early.
- Toast two slices of bread in your toaster. Add the toasted bread into your food processor with 1 tbsp of coconut oil, until the crumbs form. Set aside.
- Assemble your sauce ingredients, butternut squash, seasonings, lemon, salt, nutritional yeast, Dijon mustard, non-dairy milk and Daiya cheese and add to a food processor. Process until smooth.
- Add the sauce mixture to a sauce pan and cook, stirring, until mixture boils and thickens. If the sauce needs thinning out add some almond milk.
- Drain and rinse pasta. Add the pasta back into the same pot and add the sauce on top and stir until combined. Transfer the pasta and sauce mixture into a casserole dish. Sprinkle on breadcrumb toppings, and bake at 350°F for about 25 minutes.
This meal is wonderful because it makes for delicious leftovers.
Enjoy.
At The Naked Label we absolutely LOVE Karlie and Natasha! They are two sisters who have a business called Lettuce Change. They are inspirational, kind, and a wealth of knowledge. We are so excited to be able to share their delicious recipes with you!
If you also have a sweet spot for mac and cheese or if you gave this recipe a try, let us know about it in the comment section below. We would love to hear from you! Also, please help us spread the word by sharing this recipe with your friends using the social links below. We will love ya for it!
