
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