Chef Eric Greenspan's mac ’n’ cheese with creamy squash sauce
7
Points®
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 flavored feta helps stretch the cheese flavor. 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
4 spray(s)
Uncooked acorn squash
1 medium, ( 1 lb 10 oz)
Table salt
1 tsp
Black pepper
¼ tsp
Panko breadcrumbs
⅓ cup(s)
Grated Pecorino cheese
2 Tbsp
Unsalted butter
1 tsp, melted
Fresh thyme
1 tsp, or 1/4 tsp dried, chopped
Vegetable broth
1¼ cup(s)
Reduced fat cheddar cheese
1 cup(s), shredded, sharp variety
Crumbled feta cheese
¼ cup(s)
Plain fat free Greek yogurt
¼ cup(s)
Paprika
1 tsp, smoked
Uncooked macaroni
6 oz
Cauliflower
3 cup(s), chopped, 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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