Ummmmmmm….that’s with my fork up, eyes closed, and savoring every bite of this HEALTHY mac and cheese. Well, healthy-ish Butternut Mac and Cheese. Did you hear me?? I said “HEALTHY-ish” as in a mostly veggie-squashy mac and cheese. I knew it was a home run when the boys ate a big bowl, with no complaints and a “more please” at the end.
And when I saw the cover of Bon Appetit Magazine this afternoon, with the word “healthy-ish” at the top…I knew I was on the right track! They recognize the trend of blending more healthy recipes into our everyday lives. So much so that they are adding a new site, opens in a new tab, Go to check back soon healthyish to explore more healthy-ish ideas…yea!
This is what we beg for at the beginning of the new year. We are all trying to make better choices and this pasta recipe idea has been on my mind for months. I love butternut squash…have you seen my Butternut and Kale Cannelloni, opens in a new tab recipe or my simple Butternut Squash Pasta Sauce, opens in a new tab recipe? I knew the versatile butternut would be perfect for this recipe and I had been dreaming of eating a bottomless bowl of mac and cheese guilt-free – AMEN!
What does a successful healthy mac and cheese need to achieve? A creamy yet slightly lumpy texture, a bright yellow/orange color, a somewhat cheesy taste with a little bit of sweetness, and a lot less fat and a lot more healthy goodness. AND you need to be able to fool the kids…seriously. They are the ultimate truth-tellers. And why not showcase our Heart Pasta, opens in a new tab, Go to eat your heart out pasta…I mean, this is heart healthy-ish! And I love these individual iron skillets from Lodge Cast Iron, opens in a new tab (a Tennessee original!)….the perfect way to have serve mac and cheese as a side item.
Garnishes and toppings for mac and cheese are the icing on the cake. What do you add to Healthy Butternut Mac and Cheese? First of all, I toasted some panko…yum! Adds crunch and texture. And I finally did something that I knew would be delish…I flash fried some sage leaves and sprinkled them on top. They added some subtle flavor and a great light crunchy bite. I think I like this “frying thing”! New for me and I’m sure a surprise since I’m from the South.
So… I’m going to be working on some more healthy-ish recipes in the coming weeks. I asked our Wacky Wednesday Facebook people “what do you want to see more of this year?” Feedback included whole wheat, healthy, more pasta salads, slow cooker ideas, etc…wow, good to know! (If you don’t follow us on Facebook, opens in a new tab, it’s fun…we have a weekly Wacky Wednesday contest that is easy to participate with a chance to win a Pasta Goodie Box each week!) And I would love for you to follow me on Instagram, opens in a new tab, Go to worldofpastabilities too! Here’s to a Healthy-ish New Year!
