Unbelievably – because I believe that this healthy mac N’ cheese could win the price for the creamiest, cheesiest and smoothest version ever, and yet it is a low-carb health bomb! Okay I know it is hard to believe, but this healthy mac n’ cheese is made almost exclusively from vegetables, without ANY gluten or cream. 

healthy Mac n' cheesehealthy Mac n' cheese

Where is the mac?

I admit it seems a bit strange to make mac n’ cheese without any mac – but this healthy version is instead made with carrot-pasta. For a long time I have not been the biggest fan of vegetable-pasta and kinda associated it with boring-diet-food.
But then I learned a trick, which I promise will change your mind about veggie-pasta. At least it changed mine. Instead of only frying the veggie-pasta you have to boil it and then steam it. The vegetables shreds will thus become incredibly soft and kinda get the same consistency as actual pasta. And if you then fry them in some delicious sesame oil and salt they will become more delicious than the real deal.  

Healthy Mac n’ cheese

I actually didn’t think it was possible to make the sauce so thick and creamy from almost exclusively using vegetables, but it turnes out that adding some luscious peanutbutter and tahin totally made it happen. And then the coconut cream and a tiny bit of cheese adds that last bit of creme-de-la-creme.
Still, the calorie-intake of this healthy mac n’ cheese remains lower than a potato soup and you can therefore stuff yourself with this comfort food dish as crazy as you like – with a good conscience. 

healthy Mac n' cheese

Don’t foget the bacon!

Yes, ever since I found out that you can make coconut bacon that tasts of little pieces of meatless heaven, I have tried to incorporate them into as many dishes as I can – look here and here. When I wasn’t a vegetarian I wasn’t one of those people that just worshipped bacon, but stil, admitted, that shit tasts good! However, the coconut version tasts even better. Their marinade made from smoked paprika, bbq sauce and soya makes them taste very “meat-y”, which works fascinatingly good in contrast to their natural sweetness.  

healthy Mac n' cheese


If you still don’t believe me (probably I wouldn’t either), then please try this sunday-mood hangover pleaser of a comfort dish for your self!


– Maja


Serves 4
  1. 350 g sweet potato
  2. 350 g pumpkin
  3. 1 can coconut milk
  4. 1 cup water
  5. 80 g cheese of your choosing (I used goat cheese)
  6. 2 cloves of garlic
  7. 1 shallot onion
  8. 1 tsp cayenne peber
  9. 1/2 tsp cardamom
  10. 1/2 tsp of comic
  11. 1 fresh chili
  12. 1 tsp fresh ginger
  13. 1 tsp honey
  14. 2 tsp peanutbutter
  15. 1 tsp tahin
  16. Juice from 1/2 lime
  17. 1 tsp coconut oil
  1. 1 tbs sesame oil
  2. 500 g carrot
  3. Salt and peber
  4. 1 clove of garlic
  1. 2 cups of coconut chips
  2. 1 tbs of bbq sauce
  3. 2 tsp smoked paprika
  4. 3 tbs soya
  5. 1 tbs sirup
  6. A pinch of salt
  7. A bit of coconut oil
Mac n' cheese
  1. Boil the sweet potatoes, until they are tender.
  2. Cut shallot onion, chili, garlic and ginger in small pieces and fry them in coconut oil, cayenne peber and comic on high heat.
  3. Cut the pumpkin in large pieces and add them to the fry-mix together with 1 cup of water.
  4. Make it boil and then let it simmer until the pumpkin has absorbed all (or almost all) of the water.
  5. In the meantime make the carrot-pasta. First peel the carrots and then cut them in super thin strips using a potato peeler. Boil them for 1 minute and then steam them for 3 minutes in a sieve over the hot pot. When steamed, fry them for a couple of minutes in sesame oil, salt and one crated clove of garlic. When done, put them aside.
  6. When boiled, cut the sweet potatoes and add them to the fry-mix along with coconut milk, salt and peber, and let it boil and then simmer for 10 minutes.
  7. Add everything to a foodprocesser or blender and add, peanutbutter, tahin, cardamon, honey and lime.
  8. Blend until completely lumpfree and creamy.
  9. Quickly mix the blended sauce together with carrot-pasta and the cheese in a frying pan and serve with delicious coconut bacon, and coriander on the top.
  1. Mix everything together except for coconut chips, and then turn the chips around in the mixture.
  2. Spred the coconut chips out on a baking trey that you have greased a bit in coconut oil, and bake them for 10-15 minutes on 160° - check on them every 2-3 minutes and move them around (they burn insanely easy).
Maja Harder http://www.majaharder.com/


  • Kaytee Vivienne

    Mac&Cheese is my all time favourite! I sometimes make it with chilli which isn’t the healthiest but it’s delicious

    • Maja Harder

      It is really one of the best comfort food dishes in the world 🙂 Chili also sounds like a good idea!

  • Eni Abeni

    Nice recipe my dear. It looks good!!!
    Don’t miss my latest post, now on my blog! Kisses from Italy,

    Eniwhere Fashion
    11 bags for Fall season

    • Maja Harder

      Thank you Eni. It is a super nice dish! And of course I will check it out 🙂