5-Ingredient Quinoa Mac and Cheese
Do you love mac and cheese but hate the calories and fat that come along with it? We're serving up a super healthy version in this quinoa mac and cheese!
Servings 6 servings
- 4 cups cubed butternut squash about 1 small
- 1/4 cup almond milk
- 1/4 cup nutritional yeast or parmesan
- 4 cups cooked quinoa
- 1 cup shredded vegan cheese or shredded cheese of choice
Preheat oven to 375 degrees F.
Peel and seed butternut squash. Chop into 1" chunks, add to a stock pot, cover with 1" of water and boil until fork tender, about 15 minutes. Drain and transfer to a blender.
Add almond milk and nutritional yeast into a blender and blend on high until silky smooth and creamy. Add more milk as needed - texture should be thick, but easily pourable.
Transfer to a bowl and add quinoa and cheese. Stir until combined.
Transfer the quinoa mac and cheese into a baking dish, smoothing the top and sprinkling on additional cheese if desired. Bake for 20 - 30 minutes, until bubbly.
Remove from oven, cool slightly and enjoy immediately.
Additional spice options:
- Chili powder
- Hot sauce
- Salt & pepper
Calories: 258kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 212mg | Potassium: 577mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9920IU | Vitamin C: 19.6mg | Calcium: 92mg | Iron: 2.8mg