Easy Mac ‘n’ No Cheese

Comfort foods have a purpose: to warm your belly and put a smile on your face. Too bad they later leave you feeling bloated, sleepy and far from satisfied. Luckily, you can find comfort in a re-imagined childhood favorite that’s low in fat but as creamy and rich in flavor as the original. Yes, Mac ‘n’ No Cheese sounds far from the norm, but it will blow the full-fat recipe out of its processed pasta water.

Mac 'n' No Cheese

Easy Mac ‘n No Cheese

Serves 1-2


1 package shirataki noodles*
1-1/8 cup unsweetened vanilla almond milk
4 oz. (2 pieces) chopped kabocha squash, skin removed
1/4 cup low-fat cottage cheese (or soft tofu for vegan version)
1 Tbsp. nutritional yeast
1/8 tsp. minced garlic
Topping: chopped raw cashews or chopped chicken


  1. Follow instructions on package to prepare pasta.
  2. In a food processor or blender, combine all ingredients except cashews and blend until smooth.
  3. Pour sauce over pasta, stir and top with cashews or chicken.

(Note: For vegan version, use tofu instead of cottage cheese. You will probably have extra sauce. I like to save mine for another meal!)

About Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include Fantastically-Fit.com and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutherine University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.

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