I created this dish after my father had triple bypass surgery. He loves comfort food and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a great way to sneak in some veggies for children.
Ingreadient
- 8 ounces uncooked whole wheat elbow macaroni
- 1 medium butternut squash (about 3 pounds), seeded and cubed
- 1/4 cup plain Greek yogurt
- 1 cup fat-free milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground nutmeg
- 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup soft whole wheat bread crumbs
Direction
- Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.
- Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
- Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
- Bake, uncovered, until golden brown, 15-20 minutes.
