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Mac and cheese is undoubtedly an American favorite. Not only does it serve as fantastic comfort food, but it is also one of the few foods that parents always seem to be able to get their kids to eat without a fight. This version is unbelievably delicious, much lower in calories than traditional mac and cheese (which is typically made with butter, cream and full fat cheese) and contain four different types of cheeses!! The secret to making this version so creamy without adding loads of butter is sweet, pureed, butternut squash – but don’t worry, the kids won’t even know it’s in there (you can’t taste it in the finished product, it just helps bind and thicken the dish).

This dish acts as a fabulous side dish to an innumerable amount of meals, and it also makes a great main course dish with a few simple variations; add chopped cooked chicken, mix in any number of veggies (broccoli, asparagus, tomato, spinach, chopped pepper and onion), or have it all by itself!

However you decide to serve it, I assure you that the family (especially the kids) won’t be disappointed….. and YOU can be assured that your serving them up something healthy and nutritious!

1 pound whole wheat elbow macaroni (or another small pasta noodle, if you prefer)

2 (10 ounce) packages frozen pureed winter squash

2 cups skim (or 1% lowfat) milk

1 1/3 cups low/reduced fat extra-sharp cheddar cheese, grated (about 4 ounces)

2/3 cup low/reduced fat Monterrey jack cheese, grated (about 2 ounces)

1/2 cup part skim or fat free ricotta cheese

1 teaspoon salt

1 teaspoon powdered (sometimes called “dry”) mustard

1/8 teaspoon cayenne pepper

2 tablespoons unseasoned bread crumbs

3 tablespoons low/reduced fat parmesan cheese, grated

1 teaspoon olive oil

Preheat the oven to 375 degrees and generously coat a 9 x 13 inch baking dish with cooking spray.

Bring a large pot of water to a boil, and once boiling, add the macaroni; cook until tender but firm, (only about 5 to 8 minutes). Drain the pasta and transfer it to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up any large squash chunks with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, monteray jack, and ricotta as well as the salt, mustard and cayenne pepper. Pour this mixture over the pasta and stir well to combine. Transfer the macaroni and cheese mixture to the baking dish.

Combine the bread crumbs, parmesan cheese and oil in a small bowl and then sprinkle this mixture 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.

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Makes 8 side dish servings. Per Serving: 284 calories, 8 g total fat, less than 2 g saturated fat, 0 g trans fat, 42 g carbohydrates, 3.5 g fiber, 0 g added sugar, 16 g protein, 286 mg sodium, 62 mg cholesterol