Healthy Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 8 |
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It is so delicious and much, MUCH better for you than regular macaroni and cheese. She used 2 oz of Monterey Jack cheese and 4 oz of cheddar, but I had better results using all cheddar, since it is more flavorful. I also use whole-wheat macaroni for more healthy grains. Ingredients:
1 lb elbow macaroni |
20 ounces winter squash (the frozen kind, pureed) |
2 cups skim milk |
6 ounces extra-sharp cheddar cheese |
1/2 cup part-skim ricotta cheese |
1 teaspoon salt |
1 teaspoon mustard powder |
1/8 teaspoon cayenne pepper |
2 tablespoons breadcrumbs |
1 tablespoon olive oil |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 375.
2. Coat a 9 x 13 baking pan with cooking spray.
3. Bring a large pot of water to a boil.
4. Add the macaroni and cook until tender but firm, about 5 to 8 minutes.
5. Drain the macaroni and transfer to a large bowl.
6. Place the frozen squash and milk into a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until defrosted.
7. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
8. Remove the pan from heat and stir in the cheeses (except the parmesan), salt, mustard, and cayenne pepper.
9. Pour the cheese mixture over the macaroni and stir to combine.
10. Transfer macaroni and cheese to the baking dish.
11. Combine bread crumbs, Parmesan, and oil in a small bowl.
12. Sprinkle over the top of the macaroni and cheese.
13. Bake for 20 minutes, and broil for 3 minutes so the top is crisp and nicely browned.
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