Mac & cheese is one of those dishes that you just don’t mess with. It’s perfect just as it is, satisfying and creamy. That is, unless you can improve on it! This mac & cheese recipe comes with a tasty twist: It adds delicious, nutritious butternut squash to the mix.
This braces-friendly recipe is easy on sore mouths, and is the ultimate comfort food on a chilly evening at home.
This recipe serves 8.
INGREDIENTS:
4 cups (generous) butternut squash, cubed and peeled
2 cups reduced sodium chicken broth
1 1/2 cups low fat milk
3 garlic cloves
1/4 cup plain 2% Greek yogurt
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Gruyere cheese
1 cup grated Pecorino Romano cheese
1 cup grated White Cheddar cheese
1 box (1 lb) large elbow noodles, cooked al dente
INSTRUCTIONS:
Preheat oven to 375 degrees F. In a large pot, combined cubed butternut squash, chicken broth, milk and garlic and bring to a boil. Reduce heat and simmer for 25 minutes, until squash is tender.
Remove from heat. Add Greek yogurt, salt, pepper and using an immersion blender, puree until smooth. Stir in Gruyere and Romano cheeses until melted and then fold in pasta. Pour everything into a 13 x 9-inch baking dish lightly greased with olive oil.
Bake for 20 minutes. Remove from oven and turn oven to Broil (Low setting). Sprinkle cheddar cheese over macaroni and return to oven for an additional 5-7 minutes until cheese has browned and some edges of noodles are crisp.
Posted on 11/18/2015 at 12:00 AM
