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Photo of Chef Eric Greenspan's Mac 'n' Cheese with Creamy Squash Sauce by WW

Chef Eric Greenspan's Mac 'n' Cheese with Creamy Squash Sauce

7
Points® value
Total Time
1 hr 45 min
Prep
25 min
Cook
1 hr 20 min
Serves
6
Difficulty
Easy
While this recipe has all the traditional mac ‘n’ cheese ingredients, it also got a few healthy additions. The roasted acorn squash is blended into a creamy cheese sauce—using strongly flavoured feta helps stretch the cheese flavour. We’ve also added in some cauliflower to replace some of the pasta. A sprinkling of buttery herb breadcrumbs and cheese adds a crisp topping that’s a welcome counterpoint to the vegetable-enhanced cheesy pasta mixture. When buying acorn squash, it should feel heavy for its size with smooth, dull skin and no soft spots. A lighter squash means its lost moisture and will be drier.

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 cheese

2 tbsp(s)

Salted butter

1 tsp(s), melted

Fresh thyme

1 tsp(s), or 1/4 tsp dried, chopped

Vegetable broth

1¼ cup(s)

Reduced-fat cheddar cheese

1 cup(s), 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 through stem end; remove seeds. Spray cut sides with nonstick spray and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash cut side down on prepared baking sheet. Bake until fork-tender, about 40 minutes. Cool 10 minutes.
  3. Meanwhile, combine panko, pecorino Romano, butter, and thyme in small bowl.
  4. Peel and cut up squash; transfer to blender. Add broth, Cheddar, feta, yogurt, paprika, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; puree.
  5. Bring pot of salted water to boil. Add pasta and cauliflower; return to boil, stirring occasionally. Cook half the time of package directions for pasta. Drain. Place in large bowl. Stir in sauce. Spread in prepared baking dish; top with panko mixture. Bake until top is golden, about 25 minutes.
  6. Serving size: 1 cup

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