No matter the time of year, macaroni and cheese is the ULTIMATE comfort food.
I love making this dish year-round, but it’s a favorite among my family for Thanksgiving. My sister and her husband, John, hosted Thanksgiving for their first time as a married couple, and I helped them get the menu ready to make sure we had everything we needed. Kaitlin specially requested this mac and cheese, and even though she claims she hates butternut squash, it’s her favorite dish we make every year.
The butternut squash cuts out some of the high-fat, high-calorie cheese, but the consistency of the squash means you won’t sacrifice any creamy deliciousness. I also swap in soy for whole milk, and use whole-wheat pasta and breadcrumbs, which will keep you satisfied longer. Roasted tomatoes add an extra nutritional punch.
Bonus: This recipe reheats amazingly well thanks to the smooth, creamy consistency of the butternut squash.
Butternut Squash Mac and Cheese
Serves 6
- 3 large tomatoes, each cut into 1/4-inch slices
- 1 tablespoon olive oil
- 1/2 teaspoon fresh thyme leaves
- 12 ounces whole-wheat mini pasta shells (I couldn’t find shells at the store, so I used mini elbow macaroni)
- 1 cup unsweetened soy milk (can substitute 2% milk if desired)
- 1 cup shredded, extra-sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- 1 cup cooked butternut squash puree (if frozen, thaw before mixing in)
- 1/2 teaspoon salt
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/4 cup shredded Monterey Jack cheese
- 2 tablespoons whole-wheat panko bread crumbs
- 1 teaspoon olive oil
Directions:
1. Preheat oven to 350 degrees.
2. Arrange tomatoes in a single layer on a rimmed baking sheet. Drizzle with olive oil, and season with thyme and salt and pepper. Bake until tomatoes have softened, 15-20 minutes. Set aside.
3. Grease a 9-by-13-inch casserole dish and set aside.
4. Cook pasta in boiling salted water, 2 to 3 minutes less than package instructions (it will continue to cook in the oven). Drain and reserve.
5. In a saucepan over medium heat, combine the soy milk, cheddar, Parmesan and butternut squash, stirring frequently until cheese has melted. Remove from heat and stir in salt, mustard, pepper and Worcestershire sauce.
6. Combine pasta with the cheese sauce. Toss to coat. Season to taste.
7. Pour half of the mac and cheese mixture into the prepared baking dish. Layer on half of the roasted tomatoes. Repeat with remaining macaroni mixture and tomatoes. Sprinkle the top with Monterey Jack cheese.
8. In small bowl, combine breadcrumbs and olive oil. (You can also make your own bread crumbs using a loaf of whole-wheat bread that’s sat out overnight to slightly harden. Pulse into large crumbs with a food processor—or use a cheese grater to create easy bread crumbs—and lightly toast in a pan over low heat with 1-2 tablespoons of butter.) Sprinkle over the top of the prepared casserole. Bake for 20-25 minutes, or until bubbly and golden brown. Serve warm and enjoy!
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