Nothing is better than mac'n'cheese. Both Nick and I could eat mac'n'cheese multiple times a week, whether it be the KRAFT blue box or homemade. I love it because not only is it delicious, cheesy, gooey, and made with pasta, but it is extremely versatile. As you can see from my previous posts, I have made many different versions of mac'n'cheese: Pesto & Bruschetta Mac'N'Cheese, Spicy Mac'N'Cheese, Adult Mac'N'Cheese, and Funky Chicken Mac'N'Cheese. Well now I have finally found a relatively healthy version of mac'n'cheese, of course I found the recipe in Coking Light Magazine so of course it is guilt-free and delicious. I was really anxious to make this version of mac'n'cheese after I found it and I am really excited to share it with you all. Fall is the perfect time for squash and so this is a great recipe for October. I really enjoyed this mac'n'cheese, the butternut squash gives the dish a sweeter taste but it is still very delicious and I feel guiltless having seconds. You have to give this one a try.
3 cups peeled and cubed butternut squash (about 1 pound)
1 1/4 cups chicken broth (fat free, lower sodium preferred)
1 1/2 cups milk (fat-free or 1% preferred)
3 garlic cloves
1/2 tsp freshly ground black pepper
1/2 tsp white pepper
1 tsp garlic salt
1 tsp onion powder
1 tsp garlic powder
2 Tbsp fat-free Greek yogurt
2 to 3 cups grated cheese of your choice (I used Cheddar, Jack, and Parmesan)
1 pound (16oz) bite-sized pasta of your choice (I used brown rice fusili)
1 tsp olive oil
1/2 cup Panko (Japanese breadcrumbs)
1/4 cup grated Parmesan or grated cheese of your choice (I used Cheddar)
2 Tbsp fresh chopped Parsley or 1/3 cup chopped fresh tomatoes or 1/4 cup grilled chopped mushrooms
1. Preheat oven to 375 degrees F. Cook pasta according to package directions, omitting salt; drain well. Set aside.
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 20-25 minutes. Remove from heat.
Recipe adapted from Cooking Light Magazine, September 2011