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Photo of Quarterback mac & cheese by Chef Eric Greenspan by WW

Quarterback mac & cheese by Chef Eric Greenspan

5
4
4
SmartPoints® value per serving
Total Time
2 hr 5 min
Prep
35 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
This is a whole new level of mac and cheese that you've most likely never seen (or tasted!) before. It features an incredible array of ingredients, textures, and colors from red onion and acorn squash to panko breadcrumbs, fresh thyme, Greek yogurt, cauliflower, and sun-dried tomatoes. You also get to use three types of cheese...yes, that's what we said, three types: Pecorino, crumbled feta, and reduced-fat sharp cheddar cheese. After roasting the onion and squash in the oven, the rest of the dish comes together rather quickly. It's all topped with a thyme-Pecorino-panko mixture, putting this mac and cheese over the top flavor-wise.

Ingredients

Cooking spray

5 spray(s)

Uncooked red onion(s)

1 large

Uncooked acorn squash

2 small

Kosher salt

1 tsp, divided

Black pepper

¼ tsp, divided

Panko breadcrumbs

⅓ cup(s)

Grated Pecorino cheese

2 Tbsp

Unsalted butter

1 tsp, melted

Fresh thyme

1 tsp, chopped

Fat free vegetable broth

1¼ cup(s)

50% reduced fat sharp cheddar cheese

1 cup(s), shredded

Crumbled feta cheese

¼ cup(s)

Plain fat free Greek yogurt

¼ cup(s)

Paprika

1 tsp, smoked variety

Uncooked macaroni

6 oz, elbow variety

Uncooked cauliflower

3 cup(s), small florets

Sun-dried tomatoes (without oil)

½ cup(s), chopped

Instructions

  1. Preheat oven to 400°F. Coat a rimmed baking sheet and a 9-inch square baking dish with cooking spray.
  2. Wrap onion in foil; roast in oven until soft and tender, about 1 hour.
  3. Meanwhile, cut squash in half through stem end; remove seeds. Spray cut sides with cooking spray; sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Place squash, cut sides down, on prepared baking sheet. Bake until fork tender, about 40 minutes. Remove from oven; cool 10 minutes.
  4. Meanwhile, combine panko, Pecorino, butter, and thyme in a small bowl.
  5. Remove skin from roasted squash; roughly chop and transfer to a blender. Add broth, cheddar, feta, yogurt, paprika, remaining 3/4 tsp salt, and remaining 1/4 tsp pepper; puree until smooth.
  6. Peel roasted onion; slice in half and then cut halves into thin slices.
  7. Bring a large pot of salted water to a boil over high heat; add pasta and cauliflower. Return to a boil, stirring occasionally; cook for half the time the package says to cook pasta. Drain; place in a large bowl. Stir in squash sauce, tomatoes and onion. Spread mixture in prepared baking dish; sprinkle panko mixture on top. Bake until top is golden, about 25 minutes. Slice into 8 pieces; serve.
  8. Serving size: about 1 cup

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