Go Back
–+ servings

A Healthier Boxed Macaroni and Cheese

4.77 | 21 reviews
There's a certain hit of nostalgia that comes with a boxed macaroni and cheese. But what if I told you you could get that same nostalgia, but this time with a little bit of protein and vegetables blended right in? Enter scene: this macaroni and cheese that has butternut squash and tofu, but you won't notice either.
Prep Time 30 minutes
Cook Time 13 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1/2 medium butternut squash, enough to yield 210 grams, 7.5 ounces
  • 1 16 ounce pack of silken tofu
  • 2 cups freshly shredded cheddar cheese, 5 ounces
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 16 ounces dried pasta of choice

Instructions 

  1. Position a rack in the center of the oven and preheat to 400°F.
  2. Place the squash cut-side-down on a baking sheet and roast for 30-40 minutes, or until the squash is softened throughout.
  3. When the squash is fork tender, remove it from the oven, remove the seeds, and scoop out 1 cup (210 grams) of the squash. Add this to a blender.
  4. Add the entire pack of tofu to the blender as well. There should be enough moisture to blend the squash and tofu together until smooth. If it needs a little help blending, add 1 tablespoon of water at a time. Set this aside.
  5. Grate the cheddar cheese and set it aside.
  6. Place a Dutch oven on one burner and a medium pot of water on the burner next to it. Place the Dutch oven over medium heat and bring the water to a boil.
  7. Add 1/4 cup of olive oil to the Dutch oven. Add 1/2 teaspoon each of mustard powder, garlic powder, and white pepper. Stir and let the spices sizzle in the oil for just over a minute. Then immediately add the tofu and squash purée. Mix this with the spices and season with salt and black pepper.
  8. By now the water should be boiling. Add 1 tablespoon of kosher salt to the pot, followed by the 16 ounces of pasta. Cook according to package instructions to reach al dente.
  9. While the pasta is boiling, add the cheese to the sauce a small handful at a time, stirring to let it melt into the sauce. Taste and season with salt and pepper as needed.
  10. Add 1/4 cup (up to 1/2 cup) of pasta water to the sauce to make it all creamy and help it emulsify.
  11. When the pasta is ready, use a slotted spoon to transfer the pasta into the sauce. Stir to combine, adding splashes of pasta water as needed - this helps everything cling to the pasta.
  12. Serve warm :)