28 Jan Skinny Mac & Cheese
|Serves 4 |
1 cup low-fat organic milk
1 tbsp butter alternative or organic butter
12 ounce package “cooked” whole-wheat or gluten-free macaroni
4 tbsp nonfat Greek yogurt
1 1/2 cup butternut squash, boiled and pureed (cut to small cubes)
1/2 cup grated or shredded “part-skim” jack cheese
1 cup grated or shredded “part-skim” cheddar cheese (sharp is best)
2 tbsp shredded parmesan cheese (for garnish)
Fresh ground pepper and sea salt
|Preheat oven to 400°F. |
Start by pureeing the butternut squash and cooking the pasta (do not over cook the macaroni). In a large pan (over medium-high heat), place the butternut squash puree. Now, add butter, yogurt, and milk while stirring until fully mixed. As the puree starts simmering, it is time to slowly add the cheeses; no order is required, but constant mixing or stirring is a must.
Soon the mixture becomes quite thick as the cheeses melt. This is the time to add a pinch of salt and pepper (these should be added to taste). It also is a perfect time to taste the mixture to achieve the desired flavor from the salt and pepper.
Add the cooked macaroni in one quarter increments. The goal: “get all the macaroni covered with the cheese sauce.” When this goal is reached, place the mixture in a casserole dish (oven safe, of course). Finally, sprinkle parmesan cheese all over the top of the dish.
Baking time is 20 to 25 minutes.
After baking, remove the dish from the oven; it should cool for about 10 minutes. This healthy Mac & Cheese should be served hot.