Quarterback Mac & Cheese by Chef Eric Greenspan

Total Time
2 hr 5 min
35 min
1 hr 30 min


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


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)


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


  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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