Guiltless Mac & Cheese 3 Ways

We’ve got a new recipe column on The New Potato, and that’s guilty VS guilt-less versions of all your favorite foods. Mondays we’ll be giving you guilt-free ways to cook a certain dish (because who doesn’t want to start the week off right?) and Fridays we’ll be giving you their guilty counterparts (because who doesn’t want to splurge on the weekends?).

This may just be giving a whole new meaning to the devil and angel on opposite sides of one’s shoulder, and this week there’s super gooey, rich Mac & Cheese on one side, and its more health-focused counterpart on the other. Up today is the healthier version, but stay tuned Friday for its Lucifer-like sibling…

Healthier Mac and Cheese with Blistered Tomatoes

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Ingredients:

1 box Brown Rice Pasta (Macaroni or Fusili Shaped)

1/2 cup Greek Yogurt

1/2 cup Gruyere Cheese, grated

1/4 cup Fontina Cheese, grated

1 tablespoon Olive Oil

1 pint Cherry Tomatoes

1 clove Garlic, minced

2 sprigs fresh Thyme

2 teaspoons Kosher Salt, divided

1/2 teaspoon ground Black Pepper

Directions:

Preheat oven to 350 degrees Fahrenheit.

On a baking sheet toss the cherry tomatoes, with olive oil, garlic, thyme, 1 teaspoon kosher salt, and black pepper. Roast for 30 minutes until the skin is blistered and tomatoes are fragrant. Keep warm.

While the tomatoes are roasting bring a large pot of salted water to a boil. Add the brown rice pasta to the boiling water and cook according the directions. Reserve 1/4 cup hot pasta water before draining. Drain the pasta and return to the pot. Stir in the greek yogurt, cheese, and 1/4 cup hot pasta water. Season with 1 teaspoon salt and additional. Stir in the roasted tomatoes.

Dairy Free Mac and Cheese with Broccoli

dairy-free-mac-and-cheese-recipe

Ingredients:

1 box Quinoa Pasta Elbow Shapes

1 small White Onion, skin on

Juice from 1/2 lemon

1 tablespoon Vegetable Broth

1 tablespoon Olive Oil

1 teaspoon Kosher Salt

8 ounces Almond Cheese, grated

1 1/2 cups Broccoli Florets, cut into small pieces

Directions:

Preheat oven to 400 degrees Fahrenheit. Wrap the onion in foil and roast in the oven for 50 minutes to 55 minutes, until the inside is softened but not brown. Let cool slightly before cutting off the root end and removing the skin away from the interior. Reduce oven to 350 degrees Fahrenheit.

While the onion is roasting, bring a large pot of salted water to boil. Add the elbow pasta and cook according to directions. During the last minute of cooking, add the broccoli florets. Drain the pasta and the broccoli and return to the pot.

In a blender, combine the roasted onion, lemon juice, olive oil, vegetable broth, kosher salt and 1/2 of the almond cheese. Blend until smooth. Pour the onion-cheese sauce over the pasta and broccoli. Toss to mix. Stir in the remaining half of the cheese. Transfer the macaroni and cheese to a medium baking dish. Bake for 15 minutes until the cheese is melted and bubbly.

Butternut Squash Macaroni and Cheese

butternut-squash-mac-and-cheese-recipe

Ingredients:

1 1/2 pounds Butternut Squash cubes

1/2 cup Vegetable Broth, low sodium

1/2 cups Almond milk or Coconut milk

2 tablespoons Greek Yogurt

1 1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1 1/4 cups Gruyère cheese, grated

1 cup White Cheddar Cheese, grated

1 box Gluten-Free Pasta, any small shape

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a medium pot, combine butternut squash, vegetable broth, and almond milk. Bring to a simmer. Simmer for 25 minutes until squash is fork tender. Add the greek yogurt, kosher salt, ground black pepper, and half the cheese. Using an immersion bender or a regular blender, puree until completely smooth.  Put over low heat to keep warm.

In another pot, bring salted water to a boil. Cook the pasta according to directions. Drain and add to the butternut squash sauce. Stir in the remaining half of the cheese. Be sure to thoroughly mix. Transfer to a medium baking dish. Bake for 15-20 minutes until bubbly.

Want more guilt-less recipes? Try this recipe for spaghetti-less meatballs or this one for spiralized zucchini with kale pesto. Also, check out this guide to going gluten-free.

Photographed by Alli Shepherd.