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Butternut Squash Mac And Cheese

Mac and Cheese is a staple at Thanksgiving for many! Try this healthy but tasty alternate

Instructions

  • 1 lb. dry whole-wheat macaroni
  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 2 medium red bell peppers, chopped
  • 3 cups cubed butternut squash
  • 1¾ cups low-sodium organic chicken broth
  • 1 cup low-fat (1%) milk
  • 2 Tbsp. low-fat (1%) plain Greek yogurt
  • 1 cup shredded Gruyere (or Swiss) cheese
  • 1 cup shredded sharp cheddar cheese
  • Sea salt and ground black pepper (to taste; optional)
  • Nonstick cooking spray
  • Finely chopped fresh parsley (for garnish; optional)

Instructions

  1. Preheat oven to 375° F.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
  5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
  6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
  7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
  8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
  9. Garnish with parsley if desired.

Written By:

MIKE KARPENKO

I help people who want to live happier and healthier lives. Together, we transform their bodies an upgrade their lives by getting them out of their comfort zones and into the power zone so they can start to achieve extraordinary results.

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