Quarterback Mac & Cheese by Chef Eric Greenspan
- Total Time
- 2:05
- Prep
- 0:35
- Cook
- 1:30
- Serves
- 8
- Difficulty
- Easy
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cooking spray5 spray(s)
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uncooked red onion(s)1 large
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uncooked acorn squash2 small
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kosher salt1 tsp, divided
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black pepper¼ tsp, divided
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panko breadcrumbs⅓ cup(s)
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grated Pecorino cheese2 Tbsp
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unsalted butter1 tsp, melted
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fresh thyme1 tsp, chopped
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fat free vegetable broth1 ¼ cup(s)
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50% reduced fat sharp cheddar cheese-1 cup(s), shredded
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crumbled feta cheese¼ cup(s)
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plain fat free Greek yogurt¼ cup(s)
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paprika1 tsp, smoked variety
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uncooked macaroni6 oz, elbow variety
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uncooked cauliflower3 cup(s), small florets
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sun-dried tomatoes (without oil)½ cup(s), chopped
- Preheat oven to 400°F. Coat a rimmed baking sheet and a 9-inch square baking dish with cooking spray.
- Wrap onion in foil; roast in oven until soft and tender, about 1 hour.
- 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.
- Meanwhile, combine panko, Pecorino, butter, and thyme in a small bowl.
- 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.
- Peel roasted onion; slice in half and then cut halves into thin slices.
- 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.
- Serving size: about 1 cup