Happy Monday all! I had a great weekend. Friday night I finally got to see the Hunger Games. Oh yes I loved it!
The rest of the weekend was pretty regular. Chores, studying, sitting on the couch watching movies with Brad, and sitting in the dark for Earth Hour on Saturday night.
This week’s muffin of choice is a new recipe that I got from Fitness Magazine. They are delicious – check it out – banana bran muffins with walnuts and chocolate chips.
Saturday night I made a fabulous baked mac n cheese.
Healthy Mac N Cheese Recipe
- one large butternut squash
- 1 box of whole wheat macaroni
- 1 tablespoon of butter (or Earth Balance)
- 1 cup of milk
- 3 tablespoons of nutritional yeast flakes
- 1 1/2 cups cheddar cheese
- 1 teaspoon salt
- optional – sprinkle of cayenne pepper
Peel and cube the butternut squash, then roast for 40 minutes in the oven at 350 degrees. Cook one box of whole wheat macaroni and drain. On the stop top heat the butter, then add the milk and bring to a bubble (but not a full boil). Reduce the milk mixture to simmer for 4-5 minutes. Stir in nutritional yeast and remove from heat. In a large pot stir together the macaroni, squash, milk mixture, salt and cayenne pepper. Transfer to a baking dish and use a spoon to smooth it down. Sprinkle cheddar cheese on top. Bake in the oven for 45 minutes at 350 degrees.
This recipe was inspired by a totally vegan mac n cheeze recipe from Oh She Glows.
Hunger Games? What did you think?
What’s your favourite baked pasta dish?