Butternut Squash Mac and Cheese

A few months ago, I found a recipe that would be the perfect alternative to traditional homemade mac and cheese, which is one of my all-time favorite meals. Butternut Squash Mac and Cheese! I found the recipe on SparkRecipes.com and fell in love. I love butternut squash, so if you don’t, you may not like this recipe, but it’s worth a try. This is the original recipe, but I made a few changes here and there. Mmm, doesn’t it look good?

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What  you’ll need:

3 cups cubed butternut squash (about a pound or so)
1 cup vegetable broth
1.5 cups milk (I use 2%)
1 12-ounce box whole wheat pasta
2 cups shredded cheddar cheese
1/4 cup Parmesan cheese
1/2 cup part-skim ricotta cheese
1/2 cup part-skim mozzarella cheese
Salt and pepper to taste

Preheat oven to 375. Bring a large pot of water to a boil; add pasta and cook when the water is ready.* Meanwhile, combine squash, milk, broth, salt and pepper in a medium saucepan. Bring to boil and let it simmer until squash is tender and turn off heat. Mash contents of saucepan, and add the cheddar, Parmesan and ricotta cheeses. Drain pasta and transfer to 9×9 casserole or baking dish. Stir in squash/cheese mixture and mix around so it’s evenly distributed. Top with mozzarella cheese. Cover with lid or foil and bake for 20 minutes. Remove lid and bake for an additional 10 minutes. Serves 8.

*I under-cook my pasta by a minute or two. It will continue cooking once it’s in the oven. If you don’t want mushy pasta, under-cook it a little!

Calories: 378
Fat: 17 grams
Carbs: 40 grams
Protein: 20 grams

Traditional Mac and Cheese can have upwards of 600 calories and 30 grams of fat for one serving. I love my healthier alternative!

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