The unexpected addition of pureed butternut squash to mac and cheese may raise a few eyebrows, but not only does the squash puree help the recipe keep the nostalgic orange hue (without any food colouring!), but also, the taste remains traditional. In fact, the butternut squash only adds an extra layer of creamy comfort to the mix. Clocking in at less than 300 calories per serving, this guilt-free recipe should be your pick the next time you have a mac-attack craving.
- 1 package whole wheat macaroni or cavatappi, cooked
310 grams cubed butternut squash, boiled and pureed
240 mL low-fat organic milk
1 tablespoon organic butter or butter alternative
3 tablespoons nonfat Greek yoghurt
100 grams part-skim sharp cheddar, grated
50 grams gruyère cheese, grated
Sea salt and freshly ground black pepper
- Preheat the oven to 400°F/ 200°C/ 180 Fan/ gas mark 6. Put the butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yoghurt, and continue to stir until incorporated.
- When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. When all the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste and season until the desired flavour is achieved.
- When the flavour is spot-on, stir in 1/4 of the macaroni at a time.
- When all the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish.
- Bake for 20 minutes. Remove the casserole from the oven, and allow it to cool for at least 10 minutes. Serve hot!
- Main Dishes
- 6 servings
- Total Time
- 29 minutes, 59 seconds
- Calories per serving