Butternut Squash Mac and Cheese
Don't tell anyone, but this butternut squash mac and cheese recipe has a secret. It incorporates a nutritious vegetable and cuts out the butter, but it's still so rich!
Ingredients
- 8 ounces uncooked whole wheat elbow macaroni
- 1 medium butternut squash about 3 pounds, seeded and cubed
- 1/4 cup plain Greek yogurt
- 1 cup fat-free milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground nutmeg
- 6 ounces shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup soft whole wheat bread crumbs
Instructions
- Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.
- Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
- Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
- Bake, uncovered, until golden brown, 15-20 minutes.