Our healthy mac and cheese has fewer calories and less fat without sacrificing the trademark cheesy flavor and hearty satisfaction that mac and cheese brings to the dinner table. Using a butternut squash purée as a base creates a luscious and creamy consistency that is poured over the noodles. In our recipe, we’ve also opted to use a quick and easy frozen purée that cuts down on prep and cook time.
- Non-stick cooking spray
- 1 Pound elbow macaroni
- 2 10-ounce packages of pureed butternut squash, defrosted
- 2 Cups low-fat milk
- 2 Cups grated extra-sharp Cheddar cheese
- 1/2 Cup part-skim ricotta cheese
- 1 Teaspoon salt
- 1 Teaspoon dried mustard powder
- 1/8 Teaspoon cayenne pepper
- 1/2 Cup bread crumbs
- 3 Tablespoons grated Parmesan cheese
- 2 Tablespoons olive oil
Preheat the oven to 375 degrees. Coat a 9 by 13-inch baking pan with non-stick cooking spray.
Bring a large pot of salted water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the squash and milk into a large saucepan and cook over a medium heat until simmering. Remove the pan from heat and stir in the Cheddar, ricotta cheese, salt, mustard, and cayenne pepper. Pour the cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
In a small bowl. combine the Parmesan cheese, bread crumbs, and oil in a small bowl. Sprinkle the mixture over the top of the macaroni and cheese and bake in the preheated oven for about 20 minutes. Broil for about 3 minutes until the top is golden brown.