Mac ’n’ Cheese with Creamy Squash Sauce
7
Points®
Total time: 1 hr 45 min • Prep: 20 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Cooking spray
3 spray(s)
Uncooked acorn squash
1 medium, ( 1 lb 10 oz)
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Panko breadcrumbs
⅓ cup(s)
Grated Pecorino Romano cheese
2 tbsp(s)
Salted butter
1 tsp(s), melted
Fresh thyme
1 tsp(s), or 1/4 tsp dried, chopped
Fat free reduced sodium vegetable broth
1¼ cup(s)
Reduced-fat cheddar cheese
1 cup(s), shredded, shredded
Crumbled feta cheese
¼ cup(s)
Plain fat free Greek yogurt
¼ cup(s)
Paprika
1 tsp(s), smoked
Uncooked macaroni
6 oz
Uncooked cauliflower
3 cup(s), small florets
Instructions
1
Preheat oven to 400°F. Spray rimmed baking sheet and 9-inch square baking dish with nonstick spray
2
Cut squash in half; remove seeds. Spray cut sides with nonstick spray and sprinkle with 1 ml (¼ tsp) salt and 0.5 ml (⅛ tsp) pepper. Place squash cut side down on prepared baking sheet. Bake until fork-tender, 40 minutes.Cool 10 minutes
3
Meanwhile, combine panko, pecorino Romano, butter,and thyme in small bowl.
4
Peel and cut squash; puree in blender with broth,Cheddar, feta, yogurt, paprika, and remaining salt and pepper
5
Bring pot of salted water to boil. Add macaroni and cauliflower;return to boil, stirring occasionally. Cook for half the time on pasta package.Drain and place in large bowl.Stir in sauce. Spread in baking dish; top with panko. Bake until top is golden,about 25 minutes.
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