I’m using this recipe that’s slightly healthier. We love it.

Healthier Macaroni Cheese ★★★★★ Dinner Prep Time: less than 30 mins | Cook Time: 10 to 30 mins | Servings: Serves 12

Ingredients:

For the mac cheese 1/2 tsp vegetable oil 1 onions, roughly chopped 0.5 litre stock water 300g butternut squash, peeled, deseeded and roughly chopped 300g sweet potatoes, peeled and roughly chopped 100ml soy milk 325g pasta dried gluten-free pasta (such as macaroni or other short pasta) 160g/6 1/4oz light extra-mature cheddar, grated 1/2 tsp fine sea salt 1/2 tsp msg freshly ground black pepper 1/2 can corn

Directions:

For the mac cheese, heat a large pan (blender safe) over a medium heat. Add the oil and onions and cook for 5 minutes, or until just softened. Meanwhile, crumble the stock cubes into a large, heatproof jug, add the boiling water and stir well until dissolved. Stir the butternut squash and sweet potatoes into the onions, then stir in the stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender. Preheat the oven to 220C/200C Fan/Gas 7. Meanwhile, bring a large saucepan of water to the boil , then add the pasta and cook until just tender. Don’t overcook it as you will be cooking it further in the sauce. Drain and set aside. Using a hand-held stick blender, blend the squash and sweet potato mixture until smooth. Stir in two third of the cheese, salt, msg and some black pepper and cook over a medium heat for 2–3 minutes, or until the cheese has melted, stirring occasionally. Add the corn. Toss in the cooked pasta and cook for another 2 minutes, or until the pasta is tender and coated in the sauce, stirring occasionally. Transfer to oven safe dish. Grate remaining cheese. Bake for 20 minutes.

Nutrition:

Each serving provides 474 kcal, 22g protein, 77g carbohydrate (of which 9g sugars),7g fat (of which 3g saturates), 7g fibre and 1.2g salt.

Source: https://www.bbc.co.uk/food/recipes/gluten-free_cheesy_veg_60286