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?
This recipe is a great way to make a healthy macaroni and cheese as well as a neat idea for a butternut squash recipe.
(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.
Similar Recipes:
Smoked Cheddar, Chorizo and Green Onion Macaroni and Cheese
Blue Cheese Macaroni and Cheese
Chorizo and Leek Pasta with Butternut Squash Sauce
{ 16 comments… read them below or add one }
I have never seen butternut squash in mac and cheese – I think it sounds wonderful!
I’m so glad you liked it! Your pictures look so very amazing! Far more professional then mine!
That’s what I love about the recipe, you can make it your own! So glad you tried it! Thanks for the shout out!
I have a butternut squash sitting in the fridge and have been thinking about making mac and cheese for a while… I think it’s destiny.
Deborah – this is new to me too. Pleasantly so.
GreenDogWine – thanks again, I will totally make this again.
Jen – destiny!
My husband is obsessed with mac ‘n cheese, this would be a fun one to try!
yogurt in the mixture, huh? really interesting idea.. it doesn’t get lumpy when cooked down? obviously not, this looks really awesome.
What a great healthy twist on the classic!
Your dish looks SO delicious!!! I need to try this recipe!
This recipe sounds delish! I can't wait to make it…however I think I would cook the butternut squash in the oven. I try to steer clear of microwaves whenever I can. It completely irradiates any nutrients that are in nutritious foods.
This sounds really good – how much macaroni is in 1/2 a package? We have several different sized bags and boxes…. thanks!
Jennelle _ I hadn't actually heard that. Do you have any more info?
Patricia – I think if you make 6 servings you would be safe, round up to be sure and make 7-8 servings.
Sorry – I guess I don't understand pasta cooking very well. How much dry macaroni is a serving? 1/2 a cup? So use 3-4 cups of dry pasta?
Sorry Patricia – I actually looked for the box of macaroni at home this morning but couldn't find one.
Pastas vary so much the key is to look at the packaging, they will indicate the size of one serving.
I just discovered your blog last night and am already on my second recipe. I made your Spaghetti Squash Gratin last night and my husband and I ate the WHOLE darn thing for dinner. YUM. Now, the butternut mac & cheese is in the oven. I substituted rice pasta for the whole grain as I try to avoid gluten and I substituted almond milk for the skim milk because I don't drink cow's milk. I do eat some cheeses so that's all good. I didn't have chives so I substituted fresh basil. I have to tell you it took everything for me not to have a bowl before putting it into the cassarole dish! YUMMY before it even bakes! Thanks for some great recipes!
Melissa I can't tell you how happy I am to hear you say that, I love all feedback. Glad you are enjoying
I think I finally have found the recipe website I have been looking for. Thank you for so many healthy recipes for vegetable that I always wanted to cook but thought it would take too long or I just didn’t know how to do it correctly. I am looking forward to trying several of these. I recently lost 33 lbs by giving up carbs, surgar, and fat to the best degree that I could but after a while it gets boring (two years now), and so your recipes have breathed some new interest in my planning to keep the weight from coming back just by incorporating new vegetables to my menue.
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