Cheesy Macaroni w/ Butternut Squash

prep time:: 25 minutes
total time:: 45 minutes

Makes 6-8 servings

Adapted from Ellie Krieger’s “Macaroni and 4 Cheeses” recipe. This recipe makes eating macaroni and cheese a little bit healthier. Who said macaroni cheese had to be a guilty pleasure and not a healthy indulgence.

ingredients

1 pound elbow macaroni
3 tablespoons all-purpose flour
3 tablespoons butter
1 tablespoon powdered mustard
1 (10 ounce) package frozen pureed winter squash
2 cups 1% low fat milk (optional half skim milk and 1% low fat milk combo w/tbsp heavy cream)
16 ounces sharp/extra-sharp Cheddar, grated
8 ounces Monterey Jack, grated
1 teaspoon salt
Dash black pepper, cayenne pepper, paprika, nutmeg
Topping:
2 tablespoons bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

directions

1
Preheat the oven to 375°F. Coat a large casserole dish with cooking spray.
2
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and set aside.
3
Meanwhile, make a roux. In a large saucepan melt the butter over medium heat, gradually whisk in the flour and powdered mustard, smoothing out all the lumps along the way. Stir in the milk. Then lower the heat and add the frozen squash into the milk, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat back up to medium and cook until the mixture is thick and almost simmering. Stir in the Cheddar, Jack cheese, salt, black pepper, paprika, nutmeg and cayenne pepper. Transfer the macaroni to the casserole dish, pour cheese mixture over the macaroni and stir to combine.
4
Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

Source: Stephanie Amaya