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Paleo “Mac & Cheese” Noodles

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I have been craving these noodles like crazy lately, so I just had to share this recipe with you guys! I can only look back at the golden days with longing as I remember pulling out a carton of mac and cheese and minutes later, dinner would be ready and on the table! I used to prepare mac and cheese all the time for the kids I would Nanny. It was a favorite go-to! I must say, this recipe is a bit different when you take out the cheese… and the noodles, but you wouldn’t know by the way I keep coming back to the pot for more!
grain-free noodles
dairy-free mac and cheese

I decided to add a bit of lemon to my noodles to add a tang, but this is optional really, you can make it whatever way you prefer. I absolutely love using my spiralizer to make butternut squash noodles! Butternut noodles are a soft and creamy way to enjoy your noodles! I had so much fun trying to come up with a fancy creative name for the butter noodle macaroni and cheese…I’m so glad I stuck with Paleo “Mac and Cheese” Noodles! Who would know what a buddle is!?


  • 1 butternut squash
  • 1 can full-fat coconut milk ( use Thai Kitchen brand)
  • 2 eggs
  • 6 tablespoons nutritional yeast
  • 1/4 cup lemon juice
  • 5 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper


  1. Begin by peeling and spiraling the butternut squash.
  2. Steam the butternut noodles in a steamer for 20 minutes.
  3. For the cheese sauce, whisk the rest of the ingredients together in a medium-size saucepan over medium heat. Cook the sauce and continue to whisk consistently for 5 minutes until the cheese sauce thickens.
  4. Toss the noodles in the cheese sauce and serve.

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