Butternut Squash Mac and Cheese

After my last healthy mac and cheese recipe left me a little disappointed, I decided I had to try again.  I went looking for another recipe and found this one through Tastespotting.  I made a few changes of my own, some to make it healthier and some just because I wanted a different kind of cheese.  The result was possibly the best mac and cheese I've ever made, and it's pretty healthy too!

Butternut Squash Mac and Cheese

Ingredients:

• 1 large butternut squash, split in half and seeded
• 1 pound elbow macaroni
• 1½  cups vegetable stock
• 1 cup low-fat or skim milk
• salt and pepper to taste
• ¼ teaspoon cayenne pepper
• ¼ teaspoon nutmeg
• 1 cup Colby jack cheese, shredded
• ½ cup nonfat Greek yogurt
• ½ cup Asiago cheese, shredded
• ½ cup bread crumbs

Directions:

1. Preheat oven to 400°F.
2. Bake squash on a sheet of parchment for about one hour, until soft.  Scoop out squash flesh and set aside. 
3. Decrease oven temperature to 375°F.  Grease a large casserole dish or several small bowls (at least 6 dessert bowls). 
4. Boil water and cook pasta until al dente, about 8 minutes.
5. Meanwhile, in a large pot place stock, milk, squash and spices on a medium simmer.  Cook for about 5 minutes. 
6. Using an immersion blender (or use your cuisinart), blend until pretty smooth, with a few lumps of squash intact if you like.
7. Place all cheeses, except a little Asiago (save in a bowl for topping) in a large mixing bowl.  Stir to combine. 
8. Pour the stock/squash mixture into this bowl and stir.  Cheese will melt and become gooey and delicious smelling. 
9. When pasta is done, throw back into the large pot and pour in cheese/squash mixture.  Mix well, then pour into small bowls or one large casserole pan. 
10. Sprinkle on breadcrumbs and remainder of Asiago cheese.  Cover in tin foil and cook for 20 minutes.  Remove foil and cook 10-15 minutes more, until the top layer looks crusty.  Broil for the final 1-2 minutes.

Notes:
I really don't have much to add.  Using Greek yogurt instead of ricotta made it healthier without sacrificing any flavor at all.  I used fiber-enriched macaroni noodles, but I'm sure it would be good with whole wheat pasta as well.

Comments

[Kate]

Oh my goodness this sounds heavenly and I can make this easily gluten free (gf noodles, nut meal)! Oooooh I sense baked mac & chese for my house sooner than later. I'll let you know if its a success or a bust :)