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Butternut Squash Mac and Cheese

I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    6 servings

Ingredients

  • 8 ounces uncooked whole wheat elbow macaroni
  • 1 medium butternut squash (about 3 pounds), seeded and cubed
  • 1/4 cup plain Greek yogurt
  • 1 cup fat-free milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup soft whole wheat bread crumbs

Directions

  • Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.
  • Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
  • Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
  • Bake, uncovered, until golden brown, 15-20 minutes.
Nutrition Facts
1-1/4 cups: 422 calories, 13g fat (7g saturated fat), 36mg cholesterol, 750mg sodium, 60g carbohydrate (10g sugars, 12g fiber), 20g protein.

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