It’s been a while since a recipe has been posted here so when Coach Amy Friese sent me this one I wanted to share. With the start of “comfort food” season it’s nice to have healthier versions of our favorite go-to dishes. Enjoy!
If you love creamy, comfort food but feel a little guilty when “indulging” in traditional mac ‘n cheese,
this is the recipe for you! This dish still offers the satisfying fullness of cheese with an extra perk of
veggies added in more depth and flavor. It’s a definite must if you’re trying to sneak in veggies for
your kids, and it’s healthier than tradition mac ‘n cheese, too!
Ingredients
Cooking spray
½ pound elbow macaroni (wheat, quinoa, or other grain pasta)
1 (10-ounce) packages frozen pureed winter squash
1 cup 1 percent low-fat milk
2 ounces extra-sharp Cheddar, grated (about ⅓ – ¾ cups)
1 ounces Monterey Jack cheese, grated (about ⅓ cup)
½ cup part-skim ricotta cheese
½ teaspoon salt
½ teaspoon powdered mustard
Dash of cayenne or fresh cracked pepper
1 tablespoons grated Parmesan cheese
1 tablespoons unseasoned Panko crumbs
½ teaspoon Extra Virgin Olive Oil
Directions
1. Preheat the oven to 375 ℉. Coat a 9 by 13-inch baking pan with cooking spray.
2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes.
Drain and transfer to a large bowl.
3. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring
occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and
cook until the mixture is almost simmering, stirring occasionally.
4. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and
cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and
cheese to the baking dish.
5. Combine Panko crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and
cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.
Serve with your favorite roasted meat and steamed veg on the side. Sit back, savor every bite and enjoy knowing youʼre eating something comforting AND healthy!
Prep Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour Serves 4
I love Amy’s Recipes
I know that Amy is having her Annual Thanksgiving Day Workout – are you going to be there Tracey?
Yep, I’ll be there!
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