Oh this Mac and Cheese recipe is a must try especially if you are trying to add more veggies in your diet without feeling like you are eating salad every day. Today we are thickening our cheese mixture with butternut squash and Greek yogurt instead of heavy cream or butter.
Ok lets get started:
1 small butternut squash peeled and cubed
1 1/4 cup fat free reduced sodium (organic if possible) Chicken broth (or veggie broth)
1 1/2 cups fat free organic milk (or soy milk)
2 garlic cloves
salt and pepper
Boil the above ingredients for about 25 mins and then blend with an immersion blender or high speed blender but be careful because the mixture will be hot.
Add 2 tbsp Greek yogurt (or fat free sour cream) and 2 1/2 cups shredded cheese of your choice.
Add 1 pound under cooked pasta of your choice to the cheese mixture, I used shells.
Spray/oil your large casserole dish and pour in the goodness. Cover with panko bread crumbs (try not to used the seasoned panko because of the sodium levels. Add your own Italian herb blend to jazz it up )
Cover and cook at 375 for 30-45 mins.
This makes a ton of pasta, enough for a large crowd. I re-used the pasta throughout the week by adding a can of rotel to a portion of the pasta. Another night I added different veggies like olives, broccoli, tomatoes and sausage…you know get crazy…
Enjoy with MGD 65 🙂 after all this meal is about light indulgences – McKenna