Lighter Southern Mac & Cheese – 30% Less Fat

Set oven to 400F.

Cook macaroni according to the instructions provided then drain, run under cool water, then set aside to cool.

Set a saucepan on medium heat and once hot add butter. Wait until the butter has completely melted before adding the flour, then whisk to stir. You may need to either reduce the heat or momentarily remove it from the heat, then slowly add the butternut puree and whisk quickly so not to clump. Add almond milk – as much as needed – in order to thin it out to about the texture of heavy cream.

Fold in about 3/4 cup cheddar and the green chilis and stir. If you need to add more cheese for texture and consistency, do that.

Pour the puree over the macaroni and stir until all the macaroni are covered in cheesy sauce. Add half the macaroni to your baking dish, then sprinkle in another 3/4 cup of cheese. Add the remaining macaroni on top and top with the rest of the cheese.

Cover with foil and bake for 25 – 30 minutes, then remove the foil and bake for an additional 4 – 6 minutes, or until the cheese on the top has browned. Let it rest for 10 minutes before serving.

Set oven to 400F. Place food on a baking tray, spray with oil then add a pinch of sea salt & pepper. Roast in the oven for 30 minutes, or until the veggies are soft. Let them slightly cool before adding to blender along with the almond milk to liquify.