Ingredients Jump to Instructions ↓

  1. 1 package whole-wheat or gluten free macaroni , cooked

  2. 1 1/2 cups butternut squash, cut into small cubes, boiled and pureed

  3. 1 cup low-fat organic milk

  4. 1 tablespoons organic butter or butter alternative

  5. 3 tablespoons non-fat Greek yogurt

  6. 1 cup grated or shredded part-skim Cheddar (preferably sharp)

  7. 1/2 cup grated or shredded part-skim jack cheese

  8. Sea salt and freshly ground black pepper

  9. Small amount shredded Parmesan, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. Put butternut squash puree in a large pan over medium-high heat. Add the milk , butter, and yogurt and continue to stir until incorporated. When the puree begins to simmer , slowly start adding the cheeses, mixing the entire time. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste, and continue to add seasoning until desired flavor is achieved.

  3. When the flavor is spot-on, stir in 1/4 of the macaroni at a time, until all of the pasta is used.

  4. When all of the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish . Sprinkle Parmesan on top and bake for 20 minutes. Remove the casserole from the oven and allow it to cool for at least 10 minutes. Serve hot!


Send feedback