The unexpected addition of pureed butternut squash to mac and cheese may raise a few eyebrows. But not only does the squash puree help the recipe keep the nostalgic orange hue (without any food coloring!), but the taste also remains traditional. In fact, the butternut squash only adds an extra layer of creamy comfort to the mix. Clocking in at less than 300 calories per serving, keep reading for this guilt-free and creative mac attack recipe.
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 grated part-skim sharp cheddar
1/2 cup grated gruyère cheese
Sea salt and freshly ground black pepper
- 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 of 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 of 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!
Print recipe with images | without images