Butternut Squash Mac and Cheese
From Jesse Bruno, Food Network [1]
Notes
Ingredients
- 1 package whole wheat macaroni or cavatappi, cooked
1 1/2 cups cubed butternut squash, boiled and pureed
1 cup low-fat organic milk
1 tablespoon organic butter or butter alternative
3 tablespoons nonfat Greek yogurt
1 cup part-skim sharp cheddar, grated
1/2 cup gruyère cheese, grated
Sea salt and freshly ground black pepper
Directions
- Preheat the oven to 400°F. Put the butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yogurt, and continue to stir until incorporated.
- When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. When all the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste and season until the desired flavor is achieved.
- When the flavor is spot-on, stir in 1/4 of the macaroni at a time.
- When all the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish.
- Bake for 20 minutes. Remove the casserole from the oven, and allow it to cool for at least 10 minutes. Serve hot!
Source: Calorie Count [2]
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 6 servings
- Total Time
- 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 285