*I was not given any compensation or product from Digestive Advantage for this blog post. These thoughts and opinions are completely based on my own experience.
This is how I am going to feed Mac-N-Cheese to my kids.
Okay, so I have sat on this idea for making Mac-N-Cheese healthier but without loosing its cheesiness or flavor. As you all know, I am lactose intolerant. However, thanks to the advancement of probiotics and Digestive Advantage, my stomach has never felt better. Now, in small moderation, I can handle some diary as opposed to no diary. With that being said, I have created an awesome recipe that will trick your mind and your belly into thinking that you are eating something completely cheesy and comforting but with the nutritional benefits that comes from butternut squash.
How did I come up with this idea? I saw in a health magazine some time ago a mac and cheese recipe that used pureed carrots and real cheese. I thought that was an amazing idea! What a great way to add veggies to your normal food, huh?! With the recipe, I bought Organic Butternut Squash Soup. The only caveat I want to say about that is that you will have to be okay with the seasoning that comes in that soup. Try to get a basic Creamy Butternut Squash Soup. My mac-n-cheese tasted just like….well….mac-n-cheese. I couldn’t taste Butternut anything. If it fooled me, it will surely fool your kids! It is another good way to add veggies to your diet! You can make this on Sunday and portion them out for your kids to eat when they come home from school instead of eating noodles with powder cheese. I never understood that. How can cheese be in the form of a powder? Cheese is supposed to melt not be mistaken for picky dust. I was eating this out of the pot (no kidding). I thought it was a great recipe that I will be making again. OH before I go, feel free to use pureed butternut squash instead of the soup if you want. I am going to try that next. Tally-O!
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- 13.25 oz. Whole Wheat Macaroni Noodles, partially undercooked (the noodles will finish cooking in the cheese mixture)
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 scallion. diced
- 2 garlic cloves, minced
- ¼ c. + 2 tbsp. flour
- 2 c. milk
- 4 c. Organic Butternut Squash Soup
- 1 c. chicken broth (or veggie broth)
- 8 oz. Cheddar Cheese
- 8 oz. Colby Cheese
- ½ c. Parmesan cheese
- salt and pepper to taste
- Cook the noodles in salt water until it is partially undercooked. You will put the noodle back in the sauce and they will continue to cook. Drain and set aside.
- Using the same pot, heat the olive oil and butter on medium heat. Cook the scallion for 3 minutes until translucent and add the chopped garlic until fragrant, about minute. Sprinkle with flour and stir until becomes a paste. Slowly pour in the milk and it continue to thicken. Stir until there are no lumps.
- Pour in the butternut squash and broth. Also add the cheese and stir until cheese has dissolved. Return the noodles back to the pot and stir and allow to cook for an addition 10-15 minutes until noodles have plumped and is completely cooked. Season with salt and pepper to taste and serve.