Macaroni and cheese is my FAVORITE food ever. Like as for it for dinner on your birthday kinda favorite. But, let’s be honest – it’s pretty hard to fit all of that gooey cheesy deliciousness into your macros, and it just doesn’t have the same pizzaz on your Thanksgiving table as some of the other dishes that I crave every year – the fresh stuffing, homemade cranberry and orange sauce, and pies. Oh the pies.
Imagine my excitement when a Blue Apron email a few years back advertised a baked butternut squash mac and cheese, I signed up. It was so good, but still very fatty at more than 700 calories per serving. So, let’s make that a little healthier.
We’re swapping reduced fat margarine for full fat butter and low fat sharp white cheddar for the shredded parmesan. The sage will be mixed in, instead of fried on top, and then I’m going to serve it with grilled chicken breasts and a huge salad to make this a complete meal. Swapping the main (mac) over to a side saves a ton of calories while still ensuring you get to enjoy the foods you love.
This dish has become a staple on our Thanksgiving table. Try it out and let me know what you think!
Baked Butternut Squash Mac and Cheese
Ingredients
- 1/2 butternut squash cubed
- 2 T butter
- 2 T whole wheat flour
- 1 c 1% lowfat milk
- 1 c reduced fat sharp cheddar cheese
- 1/4 t cinnamon
- 8 oz whole wheat penne
Instructions
- Preheat oven to 425.
- Boil pasta, per directions. Once al dente, strain, reserving the pasta water. Set cooked pasta aside.
- Bring the reserved pasta water, adding additional water if needed. Boil the butternut squash in reserved water until fork tender.
- Drain, reserving 1/2c water. Puree squash in a blender or food processor. Set aside.
While the squash cooks
- Melt butter in a large pan over medium-high heat. Slowly whisk in flour.
- Cook over medium-high heat for 1-2 minutes, until lightly brown.
- Whisk in the milk slowly, mixing to ensure there are no clumps (3-4 minutes).
- Add 1/2c grated cheese slowly, mixing to ensure absorbed.
- Reduce heat to simmer. Season lightly with pepper.
- Simmer 4-5 minutes, or until sauce begins to thicken. Remove from heat.
- Using a slotted spoon, add in the tender butternut squash.
- Mix squash into sauce.
- Once combined, add in cinnamon and 1/2 chopped sage. Season with salt and pepper to taste.
- Add in reserved water and pasta.
- Transfer into a 8x10 baking dish.
- Top with remaining sage and cheese.
- Bake for 5-7 minutes, or until cheese is melted.