Years ago, Gina gave me the opportunity to be a guest on her site even though my own blog was much smaller, and I will never forget that kindness. Gina just released The Skinnytaste Cookbook, filled with 150 lower-calorie healthy recipes—from breakfast to dessert—to leave you feeling satisfied, not deprived.
The best-selling cookbook includes recipes such as PB&J Overnight Oats, Cinnamon Butternut Squash Soup, Chickpea Potato Curry, and the healthy mac and cheese recipe below:
Although Gina’s original recipe isn’t vegan, it’s easy to veganize by just using Daiya vegan cheese for the cheese and nutritional yeast or vegan parm.
This is a recipe that everyone can enjoy!
Healthy Mac and Cheese
- 12 oz fusilli or elbow pasta
- 1 1/2 tbsp buttery spread
- 1/4 cup minced onion
- 1/4 cup flour
- 2 cups milk of choice
- 1 cup vegetable broth
- 2 cups shredded cheddar (Photographed recipe was made with Daiya vegan cheddar)
- 12 oz fresh broccoli florets
- 2 tbsp parmesan-type grated topping (K note: nutritional yeast also works)
- 1/4 cup seasoned bread crumbs
- cooking spray
- salt and pepper to taste
Healthy Mac and Cheese Recipe: In a large pot of salted water, cook the pasta and broccoli together, according to package directions for al dente. Spray a baking dish with cooking spray, and set aside. Preheat oven to 375 F.
In a large. heavy skillet, melt the buttery spread, then add the onion and cook over low heat for 2 minutes. Add the flour and cook 1 minute or until flour is golden and well-combined.
Whisk in milk and broth, raise heat to medium-high until it comes to a boil, then cook an additional 5 minutes or until smooth and thick.
Season with salt and pepper if desired. Remove from heat, add cheese, and stir until melted. Stir in the cooked pasta and broccoli, then pour into the prepared baking dish.
Top with the breadcrumbs and parmesan or nutritional yeast. Spray a little more cooking spray on top. Bake 15-20 minutes, then broil a few minutes until the breadcrumbs are golden.