Mac and Cheese + Squash

A favorite dish in many households is the classic macaroni and cheese. Whether it's quick and easy from the box, or Granny's old fashioned baked-in-the-oven, this comfort food is perfect for a cool weather pick-me-up.

The recipe geniuses over at Cooking Light have crafted a recipe to add a healthy twist to the old favorite. To start off, here's a comparison between the classic dish, and the healthy twist:

Classic                                           Healthy Twist
908 calories per serving                390 calories per serving
963 milligrams sodium                 589 milligrams sodium
36 grams saturated fat                   6.1 grams saturated fat

Wow!

What makes their recipe for Creamy, Light Macaroni and Cheese so healthy? Butternut Squash! If you haven't gotten a chance to try butternut squash mac and cheese yet in your life, you HAVE to try this.

It's a must.

The squash is pureed and adds a super-creamy texture to the pasta, plus there's still enough cheese added where it masks any sort of lingering squash flavor. This recipe calls for a few different types of cheeses, but feel free to substitute for what is available. At City Greens, we have white cheddar cheese (melts great and is SO good in mac and cheese!), smoked gouda (adds an awesome smoky flavor), and creamy Havarti (pairs perfectly in recipes with the cheddar). These cheeses will alter Cooking Light's nutrition facts a little bit, but overall the dish will still be way healthier than the classic version.

Seriously - you have to try this!

Creamy, Light Macaroni and Cheese

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash) from Dry Dock Farm
• 1 1/4 cups fat-free, lower-sodium chicken or vegetable broth
• 1 1/2 cups fat-free milk from Ozark Mountain Creamery
• 2 garlic cloves, peeled
• 2 tablespoons plain fat-free Greek yogurt from Windcrest Dairy
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black kpepper
• 1 1/4 cup (5 oz.) shredded Gruyere cheese (or other cheese from Marcoot Jersey Creamery)
• 1 cup (4 oz.) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked pasta from Midwest Pasta Co.
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 teaspoons chopped fresh parsley

Preparation

1. Preheat oven to 375 degrees F.
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. remove from heat.
3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly onto a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375 degrees F for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Photo and recipe courtesy of  Cooking Light