Low Fat Apple Bacon Gouda Macaroni and Cheese
Try this Low Fat Apple Bacon Gouda Macaroni and Cheese recipe.
Try this Low Fat Apple Bacon Gouda Macaroni and Cheese recipe.
- 2 tbsp butter
- 2 tbsp flour
- 1 tbsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 3 cloves of garlic minced
- 1 shallot, finely chopped
- 1 small apple diced
- 2 1/3 cups elbow pasta - i used dreamfields
- 1 small butternut squash peeled, seeded and chopped into small cubes (~2 1/2 cups)
- 4 slices of turkey bacon
- 1 cup gouda cheese shredded
- 1/2 cup reduced sodium chicken stock
- 2 cups unsweetened almond milk - or milk of choice
- 2 tbsp freshly chopped sage
- sea salt black pepper to taste
- Carbohydrate 4.51355785488002 g
- Cholesterol 46.1654642894517 mg
- Fat 13.3314082156957 g
- Fiber 0.0831000010626657 g
- Protein 8.65092678572906 g
- Saturated Fat 7.97572828660724 g
- Serving Size 1 1 serving (59g)
- Sodium 313.50685715287 mg
- Sugar 4.43045785381736 g
- Trans Fat 0.734133500098704 g
- Calories 171 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Place butternut squash cubes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and sprinkle with salt and pepper.
- Roast for 35-40 minutes or until tender, flipping at least once half-way through.
- Add the roasted butternut squash to a food processor and pour in chicken stock. Puree until smooth.
- Cook macaroni according to package instruction. Drain and return to pasta pot. Set aside.
- In the meantime, heat a large skillet over medium heat. Cook bacon until crispy. Transfer to paper towels to remove excess grease and chop bacon into small pieces.
- Using the same skillet (maintained at medium heat), add apples and shallot and cook for 3-4 minutes, until softened. Add sage and garlic and saute until aromatic, ~1 extra minute. Transfer all contents to a plate.
- Using again the same skillet (maintained at medium heat), add butter. Once melted, whisk in the flour and cook for ~1 minute, whisking continuously. Add smoked paprika and slowly pour in milk, whisking until the mixture is smooth.
- Turn heat to high and bring mixture to a boil. Once boiling, reduce to a medium simmer to allow sauce to thicken (this should take ~6-7 minutes).
- Once sauce thickens, reduce heat to low and whisk in butternut squash mixture and gouda cheese. Continue to stir until cheese has melted and sauce is smooth.
- Pour sauce into pot to be combined with macaroni. Stir in apple and bacon mixture.
- Spoon into bowls and serve!
Low Fat Apple Bacon Gouda Macaroni and Cheese: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between work deadlines, school pickups, and the never-ending cycle of laundry, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and satisfying recipes that the whole family will enjoy. This Low Fat Apple Bacon Gouda Macaroni and Cheese is one of those gems – a recipe that manages to be both indulgent and surprisingly healthy.
The unexpected combination of sweet apples, smoky bacon, and sharp Gouda cheese creates a flavor profile that's both comforting and sophisticated. The butternut squash puree adds a creamy texture and a boost of nutrients, making this macaroni and cheese a surprisingly wholesome meal. I’ve swapped out some of the usual high-fat ingredients – like heavy cream – for unsweetened almond milk, resulting in a lighter, more manageable calorie count. This doesn't mean sacrificing flavor, though! The creamy texture remains intact, and the taste is rich and satisfying.
This recipe is incredibly versatile. Feel free to experiment with different types of cheese, bacon (I sometimes use turkey bacon for a leaner option), or apples. The beauty of this dish lies in its adaptability. One night, I might use Granny Smith apples for a tart bite, while another night, I opt for Honeycrisp for a sweeter flavor. The options are endless, allowing you to tailor the recipe to your preferences and what you have on hand.
The preparation process is also remarkably straightforward. Roasting the butternut squash beforehand takes only about 40 minutes, and it can be easily done while I’m working on other tasks. The rest of the recipe comes together quickly – a perfect weeknight meal solution when time is of the essence. The kids love it, which is the ultimate seal of approval in my book. There's something about the creamy cheese sauce and the delightful crunch of the bacon that always seems to hit the spot.
Beyond being a delicious and convenient weeknight meal, this macaroni and cheese is also surprisingly healthy. The butternut squash adds a dose of vitamins and fiber, while the almond milk reduces the overall fat content. It's a guilt-free indulgence that allows me to enjoy a comforting classic without the heaviness of a traditional recipe. The balanced flavors and textures make it perfect for a light lunch or a comforting dinner, and it's always a hit with the family.
This recipe has quickly become a staple in our home, a regular part of our weekly meal rotation. It’s a testament to the fact that healthy eating doesn’t have to be boring or complicated. With a little creativity and a few smart substitutions, even the most indulgent comfort foods can be transformed into healthier, equally delicious versions. So give this recipe a try, and I’m confident it will quickly become a family favorite, too. The ease of preparation, combined with its delicious taste and nutritional value, makes it a winner for busy weeknights.
Ingredients:
- 2 tbsp butter
- 2 tbsp flour
- 1 tbsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 3 cloves of garlic, minced
- 1 shallot, finely chopped
- 1 small apple, diced
- 2 1/3 cups elbow pasta (I used Dreamfields)
- 1 small butternut squash, peeled, seeded, and chopped into small cubes (~2 1/2 cups)
- 4 slices of turkey bacon
- 1 cup gouda cheese, shredded
- 1/2 cup reduced sodium chicken stock
- 2 cups unsweetened almond milk (or milk of choice)
- 2 tbsp freshly chopped sage
- Sea salt and black pepper to taste
