Light mac and cheese

Adapted from here


1 pound whole wheat elbow macaroni (or another small pasta noodle, if you prefer)
2 (10 ounce) packages frozen pureed butternut 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 until the top is crisp and nicely browned.

Makes 8 side dish servings. Per Serving: 284 calories

2 comments:



Me! said...

Interesting spin. I love butternut squash so I might use some of what I have left next time to make some mac n cheese.

nummm... said...

You really can't taste the squash so no one will know it's healthy. Let me know how it turns out for you.