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!
- 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
- Preheat oven to 400°F.
- Bake squash on a sheet of parchment for about one hour, until soft. Scoop out squash flesh and set aside.
- Decrease oven temperature to 375°F. Grease a large casserole dish or several small bowls (at least 6 dessert bowls).
- Boil water and cook pasta until al dente, about 8 minutes.
- Meanwhile, in a large pot place stock, milk, squash and spices on a medium simmer. Cook for about 5 minutes.
- Using an immersion blender (or use your cuisinart), blend until pretty smooth, with a few lumps of squash intact if you like.
- Place all cheeses, except a little Asiago (save in a bowl for topping) in a large mixing bowl. Stir to combine.
- Pour the stock/squash mixture into this bowl and stir. Cheese will melt and become gooey and delicious smelling.
- 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.
- 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.
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.