Not Your Average Mac & Cheese

I don't mean to harp on average mac and cheese (classic cheesy is definitely delicious), but there's a little twist in this recipe that kicks up the nutrition factor and tickles your taste buds.  Get ready for it: butternut squash!  It provides the perfect combination of sweet and cheesy that will leave you asking for thirds (maybe fourths).  

What you'll need:

• 7-9 ounces of 2% Extra Sharp Cheddar Cheese 
• 8 ounces of whole wheat small shell noodles
• 2 cups of cubed and peeled butternut squash
• 2 cups reduced fat milk (or nonfat)
• 1/4 cup shredded Parmigiano-Reggiano
• 1 Tsp salt
• 1/2 Tsp ground pepper
• 1 Tsp Ground Mustard
• Whole Grain Bread Crumbs

Preheat the oven to 375 degrees.  Cube and peel your squash and combine with milk in a saucepan.  Bring to a boil over medium high heat and then immediately reduce to medium heat.  Let simmer for about 25 minutes (until the squash is soft).  Cook pasta at this time, al dente.  Cut the cheddar into small cubes (7-9 ounces depending on how cheesy you like your mac).  Place the squash in a blender and pour back into the pan. While still hot, add the cubed cheddar, parmigiano, salt, pepper, and ground mustard. Drain the pasta and place in a baking pan.  Pour and mix the cheese mixture over the pasta.  Sprinkle with bread crumbs and bake for about a half hour.  Enjoy with BBQ chicken and fresh green beans! 


I Got the Blues - Kraft Macaroni & Cheese