Light Macaroni and Cheese
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 Light Macaroni and Cheese so creamy without adding loads of butter is sweet, pureed, butternut squash
Equipment
- oven
- 1 9 x 13 inch baking dish
- 1 large pot
- 1 large bowl
- 1 large saucepan
- 1 small bowl
Ingredients
- 1 pound whole wheat elbow macaroni (or another small pasta noodle, if you prefer)
- 2 packages frozen pureed winter squash (10 ounces)
- 1⅓ cups low/reduced fat extra-sharp cheddar cheese, grated (about 4 ounces)
- ⅔ cup low/reduced fat Monterrey jack cheese, grated (about 2 ounces)
- ½ cup part skim or fat free ricotta cheese
- 2 cups skim (or 1% lowfat) milk
- 1 teaspoon powdered (sometimes called “dry”) mustard
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 teaspoons unseasoned bread crumbs
- 3 teaspoons low/reduced fat parmesan cheese, grated
- 1 teaspoon olive oil
Instructions
- 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.
Video
Notes
Craving a bit of extra spice? Enhance the flavor of your light macaroni and cheese by adding a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. The subtle kick will keep your taste buds dancing and leave you wanting more. Give it a go and spice up your meal!