Ingredients
- 1 package whole-wheat or gluten free macaroni, cooked
- 1 1/2 cups butternut squash, cut into small cubes, boiled and pureed
- 1 cup low-fat organic milk
- 1 tablespoons organic butter or butter alternative
- 3 tablespoons non-fat Greek yogurt
- 1 cup grated or shredded part-skim Cheddar (preferably sharp)
- 1/2 cup grated or shredded part-skim jack cheese
- Sea salt and freshly ground black pepper
- Small amount shredded Parmesan, for garnish
Directions
Preheat the oven to 400 degrees F.
Put butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yogurt and continue to stir until incorporated. When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste, and continue to add seasoning until desired flavor is achieved.
When the flavor is spot-on, stir in 1/4 of the macaroni at a time, until all of the pasta is used.
When all of the pasta is saturated with the cheese sauce, transfer the mixture to an
oven-safe casserole dish. Sprinkle Parmesan on top and bake for 20 minutes. Remove the casserole from the oven and allow it to cool for at least 10 minutes. Serve hot!
Per serving: Calories: 292; Total Fat: 6 grams; Saturated Fat: 3 grams; Protein: 16 grams; Total carbohydrates: 48 grams; Sugar: 5 grams; Fiber: 7 grams; Cholesterol: 15 milligrams; Sodium: 276 milligrams
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By alleycatca
west hills, CA
on February 17, 2013
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I agree that this was dry and reducing the pasta would be a good remedy. Maybe also covering in the oven or increasing the milk a bit. I used Barilla Plus elbows, couldn't tell that they weren't regular pasta. Pureed my roasted butternut squash in the food processor with the milk. Added some powered mustard, garlic power, and cayenne pepper for more kick. I loved the overall flavor, might even add more of those spices next time. Husband likes "tuna mac" so maybe I'll try it again with reduced pasta, tuna, and peas & carrots added. Reheating the leftovers with a bit of milk or possible chicken broth added might work, too. Still have 2 butternut squashes to use up, LOL!
By slalombabe
Dillon, CO
on February 16, 2013
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Good flavor, but dry. Double up the sauce and cut back on pasta. Otherwise good. Don't know if I'll give it another go or not.
By kmgsis
on August 11, 2012
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Great recipe! I made a few substitutions. I used Barilla plus elbows and frozen butternut squash. I also used 1/2 cup Mexican kraft 2% shredded, and the rest Naturally slender American cheese. The butternut squash gives the pasta that kraft mac and cheese color for kids who care. You would never know that there is squash in this, and the texture ends up nice and thick. I will be making this again! Delicious
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