Butternut Squash Mac & Cheese

I subscribe Cooking Light magazine as there are always tons of delicious healthy recipes. The September edition has this Mac & Cheese recipe that I've been dying to try two weeks now. You might say well it's just mac & cheese, what's the big deal? Well the bechamel sauce is made with butternut squash! That's the healthy twist. No butter and nonfat milk. Of course I had to put my own twist on this recipe.... read on!




Ingredients
3 cups butternut squash, peeled and cubed
1 lb macaroni
1 1/4 cups fat-free low sodium chicken broth
1 1/2 cup 2% milk
2 tsp garlic
1 tsp salt
2 tsp creole seasoning
1/2 tsp black pepper
2 tbsp plain Greek yogurt
1 1/4 cups shredded Gruyere
1/4 cup pecorino romano
1 cup mild cheddar
1 cup finely grated
1/2 cup panko

*preheat oven to 375F
* cook pasta, drain and set aside


  1. Boil the squash with milk, broth and garlic together until squash is fork tender.
  2. Place hot squash mixture in a blender and add salt, pepper, creole seasoning and Greek yogurt. Blend until smooth.
  3. Pour blended squash mixture in a mixing bowl and stir in cheeses until combined. 
  4. Add pasta to squash mixture and combine well.
  5. Pour into a glass baking dish
  6. Sprinkle panko and remaining cheddar evenly over pasta and bake for 25 minutes.

2 comments:

  1. This is a really neat way to make and enjoy Mac and Cheese, without feeling guilty or thinking of packing in the pounds.
    Keep these healthy receipts comining, we will be slim in no time.

    ReplyDelete