Monday, May 16, 2016

Hidden Veggie Baked Mac and Cheese

I made this mac and cheese for my family for dinner and everyone really liked it! Not a single person noticed there was a little boost of butternut squash in there!

I added chicken and broccoli to mine to round it out, but it is yummy solo. Use one yellow to measure a serving. The 21 Day Fix containers used with just the mac and cheese are: 1 yellow and 1 blue. If you serve it with broccoli and chicken it would add 1 red and 1 green.


  • 2 cups whole wheat elbow macaroni, dry (or 4 cups cooked)
  • 2 eggs
  • 10 oz bag frozen butternut squash
  • 1 cup almond milk
  • ½ tea salt
  • 3 cups sharp cheddar (yes, sharp!)


  1. Preheat oven to 350 degrees and spray a 9x13 pan.
  2. Cook macaroni according to package directions, drain.
  3. Thaw butternut squash in the microwave. 
  4. In a blender, combine eggs, butternut squash, milk, and salt until smooth.
  5. Put half of the cooked macaroni in the bottom of the 9x13 pan.
  6. Cover with 1 ½ cups of cheese.
  7. Put the other half of macaroni on top of the cheese.
  8. Cover with the rest of the cheese.
  9. Top with the milk mix.
  10. Bake in the oven for 30 minutes or until bubbly.

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