Week 33: Recipe #4--Healthy Mac and Cheese

I found this macaroni and cheese recipe on oprah.com (see link below).  It was really good!  A great healthy alternative to the regular comfort food.  The girls both liked it, and couldn't tell there was butternut squash in it.  Other than the time it took to puree the squash, it was really quick and easy to throw together.  I served this with green beans and some fresh fruit.  Makes 4-6 servings.

Photo from www.oprah.com

You'll Need:

• 1 pkg. (12 oz.) whole-wheat or gluten-free macaroni, cooked
• 1 1/2 c. butternut squash, cut into small cubes, boiled and pureed
• 1 c. lowfat organic milk (I used soy milk)
• 1 Tblsp. organic butter or butter alternative
• 4 Tblsp. nonfat Greek yogurt
• 1 c. grated or shredded part-skim cheddar cheese (I used sharp)
• 1/2 c. grated or shredded part-skim jack cheese
• sea salt and freshly ground black pepper
• 2 Tblsp. shredded parmesan cheese, for garnish

Preparation:

1. Preheat the oven to 400 degrees.
2. Put butternut squash puree in a large pan over medium-high heat.  Add the milk, butter, and yogurt and continue to stir until incorporated.
3. When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time.
4. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste.  Continue to add seasoning until desired flavor is achieved.
5. Stir in one quarter of the cooked macaroni at a time, until all of the pasta is saturated with cheese sauce.
6. Transfer the mixture to an oven-safe casserole dish.  Sprinkle parmesan on top and bake for 20 minutes.
7. Remove casserole from oven and allow it to cool for at least 10 minutes.  Serve hot.

Recipe and link:  http://www.oprah.com/food/Healthy-Mac-and-Cheese-Recipe