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Feel Good Mac and Cheese

Feel Good Mac and Cheese

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Healthy Mac and Cheese? Yes! We’ve packed this whole grain elbow pasta with the creaminess of almond milk and roasted sweet potatoes, and added steamed broccoli so that you can feel good about a comforting bowl of macaroni and cheese. This dish was inspired by Get Waisted, so you can be assured that this dish is healthy, nutritious and of course absolutely delicious!

American Dinner Side Dish Pasta Nuts Root Vegetables Hearty Vegetables Soy-Free High-Protein Comfort Foods Fall Recipes Winter Recipes
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
566
FAT
9g
CARBOHYDRATES
106g
PROTEIN
23g

INGREDIENTS

  1. 16 oz. whole grain elbow pasta
  2. 4 cups broccoli florets
  3. 2 medium sweet potatoes
  4. 1/3 cup nutritional yeast
  5. 2 teaspoons olive oil*
  6. 2 cups unsweetened almond milk
  7. 1 tablespoon coconut oil
  8. 1/2 tablespoon white miso paste
  9. 2 garlic cloves, peeled
  10. 1 teaspoon mustard powder
  11. 2 tablespoons parsley
  12. *not included
  13. salt and pepper*

TOOLS

  • Large sauté Pan
  • Medium bowl
  • Baking sheet
  • Medium pot
  • Food processor or blender
  • Aluminum foil

INSTRUCTIONS

1
Preheat the oven to 450°F. Rinse and dry the produce. Dice the sweet potatoes into 1-inch cubes. Roughly chop the broccoli florets into bite-sized pieces. Mince the garlic. Remove parsley leaves from stems, roughly chop the leaves and discard the stems. Line a baking sheet with aluminum foil.
2
In a medium bowl, toss the cubed sweet potatoes and 2 teaspoons olive oil to coat thoroughly. Season with salt and pepper to taste. Lay the coated sweet potatoes on the baking sheet and roast in the oven until fork-tender, about 20 minutes. Set aside to let cool.
3
Cook the pasta by bringing a medium pot of water to a boil. Add in the pasta, and boil until al dente, about 10-12 minutes. A minute before the pasta is done cooking, add in the broccoli to quickly boil. Drain the pasta and broccoli and set aside.
4
Place 1 cup of the roasted sweet potatoes along with the almond milk in a blender or food processor. Process until it reaches a smooth consistency; set aside. Reserve the remaining sweet potatoes for topping.
5
Heat coconut oil in a large pan over medium heat. Add sweet potato-almond milk, garlic, mustard powder, miso paste, nutritional yeast, and 1 teaspoon of salt, and whisk constantly until well combined and the mixture comes to a boil. Reduce heat to low.
6
Add the drained pasta and broccoli into the sauce and stir well. Serve immediately and top with remaining sweet potatoes and parsley. Enjoy!