Mmmm Macaroni & Cheese

Macaroni & cheese is my all time favorite food. I am ashamed to admit that while studying to be an RD at the University of Florida it was staple in my diet. I think mainly because it was cheap (4 boxes Kraft for 1 buck). Truth be told, I LOVED the taste and texture of the bright orange “cheese” powder that was (is) it’s trademark. Fortunately as my knowledge of nutrition expanded and I wised up on what constitutes healthy eating, the boxed macaroni and cheese was axed from my routine eating plan.

Over the years, I periodically reminisced my meager college days by eating a box of Kraft Mac & Cheese. I tried to make it lower in fat by substituting skim milk for whole milk and cutting the amount of added margarine (used Smart Balance) but I found that something still did not seem right.

In the last few months, I have been craving Mac & Cheese so I was determined to find a more healthful recipe. I wanted one that I could tweak to make it nutrient dense and a positive healthy addition to an active lifestyle.

So with the help of Martha Stewart (I took her recipe and made adjustments) I believe I have managed to come up with a recipe you can feel good about going back for more.

More Mac & Cheese Please!

Ingredients:

16 oz dried elbow pasta (use high fiber pasta or sub non wheat pastas)

1 c Butternut Squash (can use 10 oz frozen package)

½ c Pumpkin (can use canned, this is an optional ingredient)

1 c Low sodium chicken broth/ stock (can sub vegetable stock)

1c nonfat milk (can sub plain soymilk)

½ c Nonfat plain Greek yogurt

½c Part skim ricotta cheese

1c fine shred extra sharp cheddar cheese (3/4 c for recipe and 1/4c on top)

¾ tsp sea salt

¼ tsp ground black pepper

Pinch nutmeg (optional)

Pinch or to taste cayenne pepper

Directions:

1) Thaw frozen squash.

2) Preheat oven to 375 degrees and bring large pot of water to a boil.

3) In a large sauce pan (at least 12 inch diameter x 3 inch deep), combine broth, milk, stock and thawed squash and pumpkin. Using medium heat bring the liquid to a low simmer. Add sea salt, pepper, nutmeg and cayenne pepper and stir frequently.

4) Add pasta to boiling water and cook to al dente instructions. For wheat pasta about 7-8 minutes. If using rice, corn or quinoa pasta be sure to undercook so it is al dente.

5) After the pasta has been cooked and drained, add to the saucepan and blend in the Greek yogurt, ricotta cheese and cheddar cheeses.

6) Once the mixture is blended, transfer into Pam cooking spray coated casserole dish or tin (at least a 10 inch diameter x 3 inch).

7) Bake covered for 15-20 minutes then remove foil and sprinkle with parmesan cheese and additional cheddar cheese if you like and bake for 15-20 minutes more until the top is browned.

Is this going to taste exactly like the old school Mac & cheese you grew up on, well no. BUT it is creamy and tasty enough that you can satisfy your craving for a staple comfort food and feel good about what you are putting into your body.

Please fell free to leave comments on additional tweaks you might add to this “gonna go back for seconds” recipe!

Enjoy!