Why hasn’t anyone told me how easy and delicious homemade mac and cheese is? I shouldn’t have to figure these things out myself.
Not a huge fan of boxed mac and cheese (too much salt and processed cheese) I decided I would make it myself. I found a recipe that uses squash puree and Greek yogurt to keep it moist and light, and gave it a try.
Since I already had pureed the squash, it was really quick and easy to make. (The recipe calls for pureeing your own squash, but I think using canned pumpkin or frozen squash puree would work without sacrificing taste and would make the recipe quicker.) I had some greens, so I sautéed them and threw it in. I figure those additions make this classic comfort food a liiiiiitttttle healthier (or so I tell myself).
Creamy mac and cheese
- 3 cups cubed peeled butternut squash (about 1 squash)
- 1 1/4 cups vegetable broth
- 1 1/2 cups milk
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Greek yogurt
- 2 cups Italian cheese blend
- 1 pound uncooked pasta
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375°.
- Combine squash, broth, milk and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
- Place the hot squash mixture in a blender. Add salt, pepper and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in all but 2 tablespoons cheese. Stir until combined.
- Boil pasta and drain well. Add pasta to squash mixture and stir until combined. Spread mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
- Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
- Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.