Seriously, here is a lightened up version of delicious mac & cheese! Similar to Katie's version of Cauliflower Mac & Cheese a few weeks ago... disguise some veggies into the mac and cheese to make a healthier, lightened up version of this traditional comfort food. Butternut squash is a creamy, perfect add to a cheese sauce for this dish! I found this recipe on the Two Peas and Their Pod blog. My husband said he couldn't even taste the squash in this recipe. Sooo this would be the perfect meal to try and fool your husband/wife or kids with. Don't tell them about the butternut squash and see if they notice!
Servings: 8
Size: 1/8 of the baking dish
Points Plus: 8pp
Level of Difficulty: Medium
Prep Time: 30-40 minutes
Bake Time: 25-30 minutes
1/2 medium butternut squash, peeled and cubed
1 Tbsp. olive oil
Salt & pepper to taste
1/2 lb. elbow macaroni
2 1/2 cups skim milk, divided
2 Tbsp. butter
3 Tbsp. flour
1/8 tsp. ground nutmeg
1 Tbsp. fresh rosemary, chopped
1 cup aged white cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded and reduced-fat
1/2 cup breadcrumbs
1 Tbsp. olive oil
Salt & pepper to taste
1/2 lb. elbow macaroni
2 1/2 cups skim milk, divided
2 Tbsp. butter
3 Tbsp. flour
1/8 tsp. ground nutmeg
1 Tbsp. fresh rosemary, chopped
1 cup aged white cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded and reduced-fat
1/2 cup breadcrumbs
Directions:
Preheat the oven to 400°. On a large baking sheet, mix the cubed butternut squash with 1 Tbsp. olive oil and a generous sprinkle of salt and pepper. Roast the squash for 20-30 minutes or until the pieces are soft and tender. You will want to stir one or twice during the roasting time to make sure all pieces evenly roast. Cook the macaroni according to the package directions, drain once your pasta is al dente. In a food processor, place the roasted butternut squash and 1/2 cup of skim milk. Pulse until the squash is pureed and smooth. Heat a large skillet over medium heat; add the butter. Wait for the butter to melt and add in the flour and nutmeg, while you whisk constantly. Slowly add the remaining 2 cups of milk and keep whisking until the mixture is smooth (about 2-4 minutes). Increase the heat to high and bring the sauce to a boil (keep whisking constantly!). Your sauce will begin to thicken. Once it is thick, add in the butternut squash mixture and fresh rosemary and whisk until well combined. Place the cooked macaroni in a large bowl and pour the butternut sauce over the noodles, stir until everything is well coated. Sprinkle in some additional salt and pepper for seasoning. In a 9x13 casserole dish (coated with cooking spray), dish out 1/2 of the macaroni mixture. Top with 1/2 cup aged white cheddar and 1/2 cup of sharp cheddar cheese. Repeat with the remaining noodles and remaining shredded cheese. Finally, sprinkle the 1/2 cup breadcrumbs over the top of the mac & cheese. Bake for 25-30 minutes or until the top begins to brown. Serve immediately!
Tip:
Since mac & cheese is already high in carbs, serve this with a veggie side! You could even roast the other half of the butternut squash with a bit of olive oil and salt and pepper. Or, throw in some Brussels sprouts to roast with the squash.
Tip:
Since mac & cheese is already high in carbs, serve this with a veggie side! You could even roast the other half of the butternut squash with a bit of olive oil and salt and pepper. Or, throw in some Brussels sprouts to roast with the squash.
XOXO Megan
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