Creamy Macaroni and Cheese
Winter squash brings great flavor to this healthier version of homemade mac and cheese!
Cooking Time: 90 minutes
Servings: 8
Ingredients
- Non-stick cooking spray
- 12 ounces whole wheat macaroni
- (1 1/2 pounds) butternut or acorn squash
- 1/2 cup water
- 6 ounces reduced-fat sharp cheddar cheese
- (16-ounce) container nonfat cottage cheese
- 1 cup nonfat milk
- 1/4 teaspoon pepper
- 1/4 cup dry whole wheat breadcrumbs
Directions
- Preheat oven to 375F.
- Coat 9-inch square baking dish with non-stick cooking spray. Set aside.
- Bring a large pot of water to a boil. Cook macaroni for 2minutes less than package directions. Drain and set aside. Reserve pot for later.
- While pasta cooks, cut squash in half and scoop out seeds. Cut into large chunks. Place in microwave-safe bowl with water. Cover with plastic wrap. Microwave on high until tender, about 10 minutes. Let cool.
- While squash cooks and cools, grate cheddar cheese.
- Place cooled squash in pot used to cook pasta. Mash with a fork. Add cottage cheese and milk. Stir until smooth. Add pasta, cheddar cheese, salt, and pepper. Stir until combined. Spread evenly in prepared baking dish. Sprinkle with bread crumbs.
- Bake until breadcrumbs are browned and edges are bubbling, about 45 minutes.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 85 mg |
| Total Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Total Sugars | 2 g |
| Added Sugars included | |
| Protein | 8 g |