Blend some butternut squash with your cheese sauce to make it lighter and healthier. It gives the dish a great creamy consistency and flavor.
Ingredients for 2-4 Servings
1 lb butternut squash
1 Tbsp brown sugar
8 oz egg noodles
1 cup skim milk
1/3 cup shredded cheddar
1/3 cup grated Monterrey jack
2 oz ricotta
1/2 tsp iodized salt
1/2 tsp dry mustard powder
cayenne pepper to taste
1 tbsp plain bread crumbs
1 tbsp Parmesan
1 1/2 tsp olive oil
1 lb steamed broccoli florets
How it works:
Preheat the oven to 375 degrees F. Coat a baking pan with cooking spray.
Peel and deseed fresh squash then roast in oven until soft, about 30 to 40 minutes. Transfer squash to blender, add brown sugar and puree until smooth. Set aside.
Bring a large pot of water to a boil. Add the noodles and cook until tender but firm, about
5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the pureed squash and milk in a saucepan and cook over low
heat. Turn the heat up to medium and cook until it’s almost simmering, stirring
occasionally. Remove the pan from heat and stir in cheddar, Monterrey jack, ricotta, salt, mustard and cayenne pepper.
Pour cheese mixture over noodles and stir to combine. Transfer the macaroni and cheese to the prepared baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the
top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
Serve with a side of 1 cup steamed broccoli florets.