Butternut Squash Mac and Cheese
Sticking to a healthy diet does not have to mean living a life without mac and cheese! This recipe has less than 300 calories per serving and 15 grams of protein! The recipe makes 10 servings, so it can feed a hungry family or make several servings for healthy meal prep.
This recipe boasts two types of cheese – yes, real cheese! – sharp cheddar and Gruyere. The secret is using extra-flavorful cheeses, so a little bit goes a long way. They blend with a silky butternut squash puree to create an intensely flavorful sauce. We added peppers, onions, and a sprinkling of parsley to make the dish even more tasty and nutritious.
Total Time: 1 hr. 16 min. Prep Time: 15 min. Cooking Time: 61 min. Yield: 10 servings, about 1½ cups each
21 Day Fix portions:
1/2G, 2Y, 1B
Ingredients: 1 lb. dry whole wheat macaroni 1 tsp. olive oil 1 medium onion, chopped 2 medium red bell peppers, chopped 3 cups cubed butternut squash 1¾ cups low-sodium organic chicken broth 1 cup low-fat (1%) milk 2 Tbsp. low-fat (1%) plain Greek yogurt 1 cup shredded Gruyere (or Swiss) cheese 1 cup shredded sharp cheddar cheese Sea salt and ground black pepper (to taste; optional) Nonstick cooking spray Finely chopped fresh parsley (for garnish; optional)
Preparation: 1. Preheat oven to 375° F. 2. Cook macaroni according to package directions. Drain and set aside. 3. Heat oil in large nonstick skillet over medium-high heat. 4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside. 5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender. 6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth. 7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well. 8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling. 9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.
