Lightened Up Mac and Cheese

I don’t know about you, but cheese is by far my biggest vice. And what greater comfort food is there than creamy, decadent macaroni and cheese? So I found a way to make a macaroni and cheese dinner that wouldn’t leave me feeling bloated and guilty.

This recipe uses butternut squash to mimic the creaminess of the cheese sauce and just a touch of cheese for the flavor. Whole wheat pasta brings some nutrition to this dish rather than empty carbs found in white pasta. I actually really like to use a whole wheat/quinoa blend pasta from Hodgson Mills.

Mac and Cheese

Ingredients

  • 1 butternut squash, peeled and roasted
  • 1 box whole wheat pasta, prepared al dente
  • 2 tbsp Bell’s turkey seasoning
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup broth or low-fat milk
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375.
  2. Combine the butternut squash, turkey seasoning, and broth or milk in a blender and blend until smooth. Add the salt and pepper to taste. Mix in the parmesan cheese until well distributed.
  3. In a large baking dish, combine the squash mixture and prepared pasta and mix until the pasta is well coated.
  4. Bake at 375 until heated through and the cheese is melted.
  5. Enjoy!

 

 

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