Healthy Mac ‘n’ Cheese Recipe

I finally feel like I have settled into my new London home and I have now finished school until September so, I have a lot of free time on my hands! This can only mean one thing… more blogging and definitely more experimenting with new recipes!

I have adapted the calorific classic dish to create a balanced, could be vegan and gluten-free, Mac ‘n’ Cheese! After all, summer is looming and, quel surprise, I’m not ready for it…

Ingredients (Serves 2)

  • Frylight
  • 0.5 Red Onion, thinly sliced
  • 1 handful of Mushrooms, sliced
  • 0.5 Red pepper, diced
  • 2 handfuls of spinach
  • 60g Sweetcorn (I use Green Giant always!)
  • 3 tsp Caramelised Onion Chutney
  • 130g Pasta (it doesn’t have to be macaroni!)
  • 0.5 Butternut Squash, peeled and diced
  • 30g Cheddar Cheese/ vegan alternative
  • Parmesan/ vegan alternative, optional to serve!



  • Boil butternut squash in a saucepan of salted water until soft.
  • Meanwhile, cook pasta in boiling salted water, according to packet instructions.
  • Then, fry all vegetables (expect spinach) in Frylight until soft and golden.
  • Add caramelised onion chutney and spinach and fry until spinach has wilted.
  • Once butternut squash is soft, transfer to food processor with a few spoonfuls of remaining water and cheddar cheese/ vegan alternative and blend until smooth consistency (add more water if it’s too thick!).
  • Season with garlic powder, onion powder, salt and black pepper and blend again.
  • Drain pasta, leaving a small amount of residual pasta water to keep the pasta silky.
  • Add vegetables and butternut squash sauce to pasta and stir until well combined.
  • Season with black pepper and finely grated Parmesan/ vegan alternative! 


I would love to hear what you think of the recipe or if you give the recipe a go!


“First we eat, then we do everything else.” M.F.K. Fisher



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