Healthy Mac and Cheese with Tomatoes and Squash Recipe

by katerina on November 19, 2008

Butternut Squash Macaroni and Cheese
After the race on Sunday I took J out for lunch and he ordered this fabulous looking macaroni and cheese, I was really glad he did because real mac and cheese is so good but so rich. However, I always regret ordering it halfway through and then a few hours later…

So the other day when I saw that Carrots n Cake had a guest poster from Green Dog Wine who did a Trick’em Mac and Cheese I was drooling. It looked yummy, seasonal and light. Her method used pureed frozen butternut squash as a main ingredient in the cheese sauce but since I have never actually seen such a thing for sale, I cooked the butternut and didn’t try to hide it. I actually just read the recipe and didn’t follow it but it was most definitely the inspiration. That said J said this sounded “really weird” but after tasting it he really liked it. Plus doesn’t the squash really look like melted cheese on top? Mmmmm. Wait it’s still healthy if you eat three portions right?

Butternut Squash Macaroni and CheeseThis recipe is a great way to make a healthy macaroni and cheese as well as a neat idea for a butternut squash recipe.

[print_this]Butternut Squash Mac and Cheese
(serves 6)

Put a pot of salted water on the boil for pasta. Take a butternut squash and stab it a few times, making sure you get in deep enough to penetrate the seed cavity. Put in the microwave on high for 7 minutes, turn and cook for another 7 or until soft. Meanwhile cook a 1/2 package of whole wheat macaroni. Chop 1/2C of fresh chives and dice 4 large tomatoes. Grate a cup of cheese. I used a variety of cheese in the fridge, mozza, cheddar, jack, and swiss. At least I think that was what they were there were quite a few mystery cheeses. Remove butternut from the microwave carefully so as not to burn yourself, ditto when you cut it in half. Cut the squash in half, scoop out the seeds and discard. Scoop out the flesh – it should be nice and soft. Combine the squash flesh with about 1 1/2C skim milk and lots of salt and pepper. Whisk the mixture together and bring to a simmer adding a pinch of cayenne. Stir in your cheese until nice and melty. Remove from heat and stir in the tomatoes and chives. Combine with noodles and about 1/2C plain yogurt. Put in a casserole and bake at at 425 for ten minutes then broil for another five.[/print_this]

Similar Recipes:
Smoked Cheddar, Chorizo and Green Onion Macaroni and Cheese
Blue Cheese Macaroni and Cheese
Chorizo and Leek Pasta with Butternut Squash Sauce



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