We’ve been sheltering in place for a few weeks now due the Coronavirus, and it’s given me a chance to be creative in the kitchen. I’m really excited about this mac and cheese recipe. This has become a favorite at our house. The kids love it, my husband and I can’t get enough, it’s a crowd pleaser all around. And best of all, it’s totally healthy, comforting and satisfying. You may never go back to mac and cheese from a box again, enjoy!


One box Jovial Brown Rice Elbow Pasta (or other GF pasta of choice)

1 large or two medium red/white potatoes – peeled and cubed

1 orange carrot – peeled and cubed

1/2 cup butternut squash – peeled and cubed

(You can also use just carrot or just butternut squash)

1/2 cup raw cashews or blanched almonds –

Soaked for 1-4 hrs.

2 Tpsn. Tahini

Salt and pepper to taste

1/2 tsp. Garlic powder


Cook pasta according to package instructions. Drain and pour into a large pot.

To make the sauce:

*In a medium pot, boil potatoes, carrots and butternut squash until soft. Drain and put into a high speed blender or food processor.

*Then add the almonds/cashews, tahini, salt, pepper, and garlic powder. Blend everything until smooth.

*Pour sauce over the pasta and stir well until all the pasta is covered with a generous amount of sauce. Add more salt and pepper if needed. If you have left over sauce, you can save it for something else, it can be a great spread or dip the next day.

*Enjoy this mac & cheese with a side salad and you’ll have yourself a wholesome delicious meal!