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  • Home
  • Recipes
    • Breakfast
    • Snacks/Apps
    • Lunch
    • Dinner
    • Side Dishes
    • Desserts
    • Dressings/Sauces etc.
  • Slow Cooker Recipes
  • Smoothies
  • Tips & Tricks
  • Personal Training
Kay's Fit Cafe

Butternut Squash Mac and Cheese

Picture
  • 1 lb. butternut squash, peeled and cut into large large pieces
  • 1 cup water
  • 1 cup low-fat milk
  • salt and pepper to taste
  • 1 tsp mustard
  • 3 cups low-fat shredded cheddar cheese
  • 8oz whole wheat or whole grain elbow macaroni, cooked
  • 1/4 cup whole wheat bread crumbs
  • 1/4 cup grated parmesan cheese
  • 2 tsp olive oil


1. Cook macaroni according to package directions and preheat oven to 375 degrees. Add squash and water to blender. Pulse to chop and mix. 

2. In a sauce pan, place squash, water, milk, salt, pepper and mustard. Simmer on medium heat for 20 minutes. Add 2 1/2 cups of shredded cheese and stir until melted. Cook until warm, then let cool. 

3. Using a food processor or blended, add the cooled mixture. Blend on speed 1 and slowly increase to 5 and process until smooth. 

4. Place cooked macaroni in a lightly sprayed 2 1/2 qt baking dish. Pour squash mixture over macaroni. Toss bread crumbs, remaining cheddar cheese, parmesan cheese and oil together. Scatter over top of macaroni mixture. 

5. Bake for 20-25 minutes until bubbly. 


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