Tuesday, January 7, 2014

Butternut Squash Mac and Cheese {healthy mac and cheese}

We are part of one of the best CSAs on the planet. It's a co-op of organic produce that is delivered every 2 weeks. We pick it up from a very convenient location and have a whole box full of awesome produce. Urban Acres even sends us an email the day before the pick-up with what will be in the box, information on each item, and even suggested recipes.

One thing we love best about our CSA is that we get to try new things! We are just discovering a love for squash - we had a TON of summer squash (that lead to roasted yellow squash and LOTS of zucchini bread!). As the weather turned colder, we gained an appreciation for acorn and butternut squash. We love it roasted with some quinoa, but decided to try something new this fall.

After discovering this recipe from Bethenny, we decided to give it a try!

12 ounces whole wheat pasta - because of Jarrod's gluten intolerance, we use half a box of whole wheat and half a box of GF pasta
1 cup milk - use what you have
1 cup shredded Parmesan
1 cup reduced fat sharp cheddar cheese, shredded
1 butternut squash, roasted and pureed - you can either roast it whole and puree it or you can peel and cube it to roast it
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons reduced fat Monterey jack cheese, shredded


Preheat the oven to 350 degrees. Cook pasta until al dente. In a saucepan, combine milk, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Remove from heat.

Add salt, mustard, pepper, and Worcestershire sauce. Drain the pasta. In a bowl (or separate bowls if using different kinds of pasta) toss the pasta in the sauce until coated.

Spray a shallow baking pan - I used a loaf pan - with cooking spray and add the pasta. Sprinkle with Monterey jack cheese. Bake for 15 to 20 minutes. Serve hot

Jarrod, the man who only eats meat, loved it. He said, "Is this supposed to be healthy?!?" Yes, yes it is. But it's so delicious, he didn't even notice!! The next time I make this (we've already made it twice!) I'll probably add more veggies. It's a great way to get Wesley to eat more vegetables to add them into something like this. Broccoli, peas, edamame, or carrots would be delicious.
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