Low-Calorie Comfort Food: Mac And Cheese
Kevin Alexander
Kevin Alexander
Save Article Print PDF
125 Calories
7 g Carbs
9 g Protein
7 g Fat
Total Time
8 servings

Reinvent the ultimate pasta meal with this healthier take on mac 'n cheese.


  • 1 butternut squash
  • 8 strip turkey bacon
  • 1 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 2 oz goat cheese
  • ½ cup low-fat parmesan cheese
  • 1 tbsp fresh thyme
  • ½ tbsp fresh rosemary
  • salt and pepper to taste
  • 1 tsp chopped chives

Recipe Tags


  1. To bulk up: Add wheat or quinoa elbow macaroni, 4 oz. or 1/2 cup.
  2. To shred down: Add cauliflower florets, chopped, 2 heads.
  3. Preheat oven to 400 degrees F.
  4. Cut the ends off the butternut squash, and slice it down the middle. Remove the seeds, and place it on a baking sheet. Spray the squash with coconut or olive oil, and sprinkle it with sea salt and pepper. Roast for one hour or until tender.
  5. Choose either macaroni or cauliflower. •Macaroni: Cook according to instructions while the squash is baking. When done, set it aside. •Cauliflower: Arrange the florets on a baking sheet. Spray them with olive oil and pepper, and roast them for 25 minutes at 400 degrees F.
  6. Set a nonstick skillet on medium-high heat, toss in the turkey bacon (uncured, nitrate free, from turkey meat), and cook until crispy. Allow it to cool for 2 minutes before chopping it into pieces.
  7. Remove the squash from the oven, and let it cool to near room temperature. Cut it into chunks, and peel the pieces.
  8. Add all the ingredients (except bacon bits and garnish) to a blender or food processor, and blend them to create a creamy, cheesy sauce.
  9. Pour the sauce over the macaroni or roasted cauliflower, stir, and toss in bacon bits. Stir it again, and season it to taste. Garnish it with chopped chives or parsley.

Recipe Tags