I’m always looking for ways to cut fat and eat healthier meals. This mac and cheese with butternut squash is a great way to enjoy comfort food with some added healthy ingredients!
Mac & Cheese with Butternut Squash
1 pound of macaroni (whole wheat if possible)
1 tsp olive oil
1 medium onion, chopped
2 medium red peppers, chopped
3 cups cubed butternut squash
1 ¾ cups chicken broth, homemade if possible
1 cup milk (1%)
2 Tbsp plain Greek Yogurt (1%)
1 cup shredded Swiss cheese
1 cup sharp cheddar cheese
Salt and pepper to taste
Preheat your oven to 375. Cook the macaroni according to the package directions, drain and set aside.
Heat the oil in a large skillet over medium heat. Add the onions and peppers and cook for 4-6 minutes. When the onion is translucent set aside.
Combine the squash, broth, and milk in a saucepan. Gently boil for 20-25 or until the squash is tender.
Using an emersion blender or a real blender, blend the squash mixture until smooth. I added the onion mixture as well so the ingredients were all pureed.
Combine the squash mixture, macaroni, yogurt and cheeses. Mix well.
Place in a 13 x 9 pan that has been coated with nonstick cooking spray. Bake for 25-30 minutes, or until the sauce is bubbling. Can also be made ahead.