Mac ’n’ Cheese with Creamy Squash Sauce

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 45 min
20 min
1 hr 15 min


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


Grated Pecorino Romano cheese

2 tbsp(s)

Regular 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)

50% reduced fat sharp cheddar cheese

1 cup(s), shredded, shredded

Crumbled feta cheese

¼ cup(s)

Plain fat free Greek yogurt

¼ cup(s)


1 tsp(s), smoked

Uncooked macaroni

6 oz

Uncooked cauliflower

3 cup(s), small florets


  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.


Serving size: 250 ml (1 cup)