Health Tips > Recipes > Entrees > Butternut Chickpea Mac ’N Cheese

Butternut Chickpea Mac ’N Cheese

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healthy mac'n cheese




  • 10 oz. chickpea or lentil noodles
  • 1 Tbsp. olive oil based butter or margarine spread
  • 1 Tbsp. gluten free or whole wheat flour
  • 10 oz. bag (2 cups) of cubed butternut squash, can be fresh or thawed from frozen
  • 2 oz. (1/2 cup packed) smoked Gouda cheese (or cheddar)* (*You can use reduced fat cheese; due to the small quantity in the recipe we used full fat cheese.)
  • ½ tsp. salt, or to taste (optional)
  • Trader Joe’s Everything but the Bagel Sesame Seasoning (optional)
  • Parsley (optional)



  1. Prepare the noodles according to package directions, drain and reserve 2 cups of pasta water.
  2. In pot over medium heat, melt butter and then add wheat flour and stir for 1 minute.
  3. Whisk in 1 cup of reserved pasta water.
  4. Add squash and cook/mash until smooth. Add additional pasta water as needed to make smooth cheese-like consistency. (You can use a hand blender or food processor once butternut squash is cooked if needed.)
  5. Add cheese and stir until melted.
  6. Fold in cooked noodles until fully combined. Season with salt if desired.
  7. Garnish with black pepper or sprinkle with Trader Joe’s Everything but the Bagel Sesame Seasoning blend and fresh parsley, if desired.


Nutritional Analysis
Serves: 4 | Serving Size: 1 cup

Calories: 371
Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 54 g                               
Protein: 19 g
Fiber: 11 g                 


Recipe provided by Cooper Clinic Nutrition Services.