Spiralized Mac and Cheese Two Ways: Butternut Squash & Sweet Potato

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Like with my zucchini spaghetti and meatballs, I’m embarrassed to admit that I haven’t Inspiralized mac and cheese yet. Doh! 

After multiple e-mails suggesting I recreate this classic kid-friendly pasta, I’ve finally done it – two ways! 

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And man, this gluten-free version is well worth the wait – not only is it creamy and cheesey, it doesnt make you feel bloated and heavy afterwards. You can throw some bacon and broccoli and make a real meal out of this. 

While you’re eating this Inspiralized recipe for mac and cheese, you’re eating vegetables, instead of processed wheat pasta. That’s a win! While it may be higher in fat than many of my dishes (due to the cheese), it’s still a healthy compromise.

Mac and Cheese with Sweet Potatoes

To get the half-moon/macaroni shape, you need to first slice your peeled vegetable down the middle, but not all the way through, like this:

How to Make Sweet Potato Mac and Cheese

Then, spiralize the potato using Blade B, since it makes a thicker macaroni-like noodle. After you’ve spiralized the sweet potato, further cut the slices using a scissor to make sure they are smaller half-moons. It takes an extra minute, but truly adds to the authenticity of the mac and cheese.

How to Make Sweet Potato Mac and Cheese

You’ll cook the sweet potato slices, add them to the cheese, and voila! The sweet potato mac and cheese is my favorite, because the sweetness of the sweet potato complements the gooey cheesiness of the sauce. 

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Sweet Potato Mac and Cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 3

Sweet Potato Mac and Cheese

Ingredients

  • 1 large (350g+) sweet potato, peeled, Blade B
  • 2 tbsp vegan butter
  • 1 tbsp coconut flour
  • 1/3 cup plain almond milk
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup grated parmesan cheese

Instructions

  1. Take your spiralized sweet potato noodles and cut with a scissor, if they are not in half-moon shape. Set aside.
  2. In a large skillet, coat with cooking spray and add in the sweet potato noodles. Cook, tossing frequently, until cooked, for 5-7 minutes. When done, set aside.
  3. In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.
  4. Once the mixture thickens, add in the sweet potato noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!
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Mac and Cheese with Butternut Squash

While sweet potato mac and cheese is my favorite, butternut squash provides a lower carb and calorie option for those of you who really want something guilt-free. The trick? Make sure you roast the butternut squash for long enough, so that it becomes soft and not crunchy. You can also stir fry it in a pan, but I find the oven easier.

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Like with the sweet potato, you need to use Blade B and chop the macaroni-like noodles additionally. Once you’ve got your noodles, you add them to the cheesey sauce, stir and there you have it: probably the healthiest mac and cheese you could ask for!

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Butternut Squash Mac and Cheese

Prep Time: 14 minutes

Cook Time: 15 minutes

Total Time: 29 minutes

Servings: 3

Butternut Squash Mac and Cheese

Ingredients

  • 1 butternut squash, peeled, Blade B
  • olive oil cooking spray
  • 2 tbsp vegan butter
  • 1 tbsp coconut flour
  • 1/3 cup plain almond milk
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Take your spiralized butternut squash noodles and cut with a scissor, if they are not in half-moon shape. Lay the noodles on a baking tray coated in cooking spray. Bake in the oven for 5-7 minutes or until easily pierced with a fork. Set aside.
  3. In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.
  4. Once the mixture thickens, add in the baked butternut squash noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!
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I know what you’re wondering: why haven’t I done this with zucchini?

Well, zucchini is tough because of its high water-content. If you are okay with a bowl of watery cheesy messiness, then you can use zucchini noodles. But, it’s much easier and cleaner (and tastier!) with sweet potato or butternut squash.

Plus, I dig the orange color! How colorful.

So, what do you think? Are you going to make some mac and cheese for your kids? They won’t believe it’s not real macaroni!

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Comments

  1. Awesome, I just may try it tonight!! I am diggin’ all the great ideas, thanks!!! :)

  2. Definitely going to try this!

  3. This looks great! I can’t wait to try it. I love mac and cheese but it’s hard to do on a low gluten diet!

  4. Shante' :

    Sounds Amazing !!! Another option besides cauliflower !!! Mmhhmm…can’t wait to try it !! Maybe even with some bacon.

  5. This looks awesome! Just curious- why do you use vegan butter and almond milk, but real cheese? Is there a taste difference?

  6. Sweet potato mac & cheese?! Butternut squash mac & cheese?! Wow, this is so awesome….my mind is kinda blown!

  7. Debbie :

    Cannot wait to try this!!!! Yum!!!

  8. emily :

    That was delicious, thank you!!

  9. leeda :

    i could totally cry. so excited to try this!

  10. Noonie :

    Hi Ali! I was one of the emailers asking you for a mac & cheese recipe. Thank you!

  11. Kaavya :

    This looks divine! I don’t have coconut flour at home, though…. Is there a healthy substitute that you can recommend? Or is there a way to skip it altogether without compromising the thickness of the sauce too much?

  12. Mia :

    Hi Ali, I was so excited when I saw your sneaky preview on instagram on Friday and I waited (somewhat paitently) all weekend for the recipe on Monday. As soon as I arrived home from work I began cooking. My roommates watched suspuciously, thinking this was a crazy idea. The end result was mouth watering deliciousness!!! I had to share what I had made with my two roommates then set about making another double serving so that we could all enjoy the left overs for lunch the next day.

    Thank you so much for sharing this wonderful recipe, tonight the girls and I are going to try and recreate your risotto!

  13. I added in a cup of chili to my Sweet Potato Mac n’ Cheese and this was beyond brilliant for a veggie Mac & Cheese recipe I’ll be using for ages to come.

  14. Lauren :

    I made this last night and it was CRAZY good!! The boyfriend loved it. Thx!!

  15. Mikaela! :

    Such a great idea!!! I plan to make this today, will skim milk, lactaid, or coconut milk work just as well?? Thank you!

  16. Just made this tonight. Was a huge hit with everybody. Now, I have to order me a new spiralizer gadget, my daughter is keeping mine. Lol! I don’t mind. We are eating healthy to stop Diabetes in our family. Blood sugar was 92. This a keeper.

  17. Lisa E :

    Is that a sweet potato or a yam? The colour in your photo makes it look more like a yam???

  18. eeyore004 :

    In the sweet potato it says to cook in the frying pan tossing frequently. . . at what temperature?

  19. Katie :

    I loved this! I’ve made it 3 times now and I find that it is a great substitute for the real thing. My toddler wasn’t convinced… but hey can’t win them all. I also added some broccoli to mine as well. Thanks!

  20. Missy :

    Any reason you couldn’t use real butter or milk for this?

  21. Risa :

    My spiralized yam didn’t come out nearly so pretty–despite using the thick cut blade it turned into kind of a mush. Even so, though, very tasty!

Trackbacks

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