Certain dishes make you feel all warm and fuzzy inside. You know the ones: mashed potatoes, grilled cheese sandwiches and, of course, just about all pasta dishes.
These are often firmly off the menu if you’re feasting in the name of clean eating… until now that is. This recipe is a refreshed version of everyone’s ultimate comfort feast: mac and cheese. With all-healthy ingredients, it’s something you can use to exceed your physique and performance goals. It’s the kind of Big Mac eating you can enjoy guilt-free whenever the diet-busting urges strike.
• 1 medium butternut squash
• 8 slices turkey bacon (uncured, nitrate free, from turkey meat)
• 1 cup chicken broth
• 1 tbsp olive oil
• 2oz goat cheese
• ½ cup reduced fat Parmesan cheese
To build up:
• 1oz wheat or quinoa elbow macaroni
To shred down:
• 2 heads cauliflower (florets chopped)
• 1 tbsp fresh thyme
• ½ tbsp fresh rosemary
• Sea salt and pepper to taste
1: Set oven to 400F.
2: Cut end off butternut squash and slice down the middle. Remove seeds and place squash on a baking sheet. Spray with coconut or olive oil and sprinkle with sea salt and pepper. Roast for 1hr or until tender.
3: Select macaroni or cauliflower. For macaroni, cook as instructions provided while the squash is baking. When done, set aside. For cauliflower, arrange florets on a baking sheet. Spray with olive oil (and pepper), roast for 25mins at 400F.
4: Once cauliflower has finished roasting, set a non-stick skillet on medium-high heat and toss in turkey bacon. Cook until crispy, then cool for 2 mins, before chopping into pieces.
5: Remove squash from oven and cool (almost to room temperature). Cut into chunks and peel the pieces.
6: Add all ingredients (except bacon bits and garnish) to a blender or food processor. Blend to create the creamy, cheesy sauce.
7: Pour sauce over the macaroni or roasted cauliflower, stir, toss in bacon bits and stir again. Season to taste.
8: Garnish with chopped chives or parsley.
Find nutrition tips and meal ideas to help you maintain your gains and more in every issue of TRAIN magazine.