Yes you heard it...macaroni without the cheese! Macaroni cheese is one of those all time favourite comfort foods but with just 1 portion usually exceeding your daily amount of saturated fat as well as having a high amount of those calories it was time to find a healthier alternative which is easy to cook...
So here it is...the alternative for the cheese sauce is by using butternut squash...bonus you get 1 of your 5 a day as well! It gives a smooth creamy texture and great with a side salad.
1 small butternut squash
1 cube of vegetable
Kallo low salt organic vegetable stock cube (or equivalent)
3 tomatoes (optional)
salt and pepper to season
Peel and chop the butternut squash into cubes and boil with the vegetable stock cube until soft
Once the butternut squash is done whizz up in a food processor (I use a nutribullet for this) - use a bit of the vegetable stock - add as much as you wish depending on the consistency you prefer. I like mine nice and thick and creamy - add salt and pepper to the sauce to season.
Cook the macaroni in boiling water, drain and stir in the butternut squash sauce. Now this bit is optional and not pictured in the image i've posted but I love this...pop the macaroni in a oven dish and slice tomatoes thinly on and place on the top, pop in the oven for about 15 minutes.....wahhh laaa!