Creamy Butternut Squash Macaroni and Cheese

Would you believe that you can stuff macaroni and cheese with butternut squash but still end up with a wonderful, cheesy delight that will fool the most anti-vegetable people around? In fact, despite the fact that my fiance knew of the squash beforehand, he completely forgot by the time he dug in and had to be reminded. And, going full circle, it was my turn to completely forget a few days later.

Yet, while the squash may go unnoticed, it adds wonders to the macaroni and cheese. It takes the kid (and adult) classic favorite and lightens it up considerably. The addition of squash adds a creaminess that allows less cheese, but at the same time stuffs the noodle dish with vitamins. Perfect! And, if I forgot to mention it, it's delicious - absolutely amazing.

I made this with some macadamia tilapia, but really no other dish is needed. This easily stands alone - and already contains your vegetables!

Difficulty: medium-easy
Time: 1 hr 30 min
Cost: $22.83

Nutrition and recipe below the jump!



Creamy Butternut Squash Macaroni and Cheese
Ingredients:
1 butternut squash, peeled and cubed (1")(about 3 cups)
1 c vegetable broth
1.5 c skim milk
2 garlic cloves, minced
1 box whole wheat elbow pasta (uncooked)
1/2 tsp black pepper
1/4 tsp fake salt (No Salt)
2 tbsp fat free greek yogurt
1 c freshly grated pecorino romano
1 1/4 c reduced fat shredded cheddar cheese
1/4 c reduced fat grated parmesan
1 tsp olive oil
1/4 c panko

Put the squash, broth, milk, and garlic in a pot. Bring to a boil over medium high heat. Reduce the heat and keep at a simmer for about 25 minutes. It should be tender when the time is up.

As the squash is cooking, follow the instructions to cook your pasta. Drain and set aside for now.

At this point, also get your oven pre-heating to 375 degrees.

Put the finished squash in a food processor. Add the black pepper, salt, and Greek yogurt. Remove the center piece of the lid and place a paper towel over the hole. This lets steam escape. Blend until smooth.

Pour the hot, now smooth squash into a bowl. Add the pecorino romano, cheddar, cheese, and 2 tbsp of parmesan. Stir until well combined. The cheese should melt into the mixture from the heat. Add the hot pasta noodles to the mixture as well and toss until evenly coated. The cheese should be a bit sticky on the noodles.

Spray a 13x9 glass baking dish with cooking spray. Spread the noodle mixture evenly in the dish.

Heat a small pan over medium to medium high heat. Add the oil, swirling to coat. When the oil is hot, add the panko. Saute, stirring constantly, for 2-3 minutes or until lightly toasted. Remove the panko from the heat and sprinkle in the remaining 2 tbsp of parmesan. Sprinkle this mixture evenly over the top of the noodles.

Bake for 25 minutes or until the top is a bit browned and bubbly. Enjoy this delicious treat - and try to remember it even contains vegetables!

Servings: 6
Serving size: about 1.5 c
Nutrition: calories 479; carbs 66g; fat 14g; protein 22g; sodium 786mg; iron 16mg