Creamy, rich, cheesy, and deliciously satisfying, this comfort food classic has everything you crave in traditional mac and cheese recipes, but for a lot fewer Weight Watchers Points. By using butternut squash as a base for the cheese sauce, the dish gets bulked up while not losing any flavor, and while getting a healthy dose of some good for you nutrients.
The flavor of the butternut squash is very mild in this mac and cheese — the cheese is still the star, but it allows you to still keep a lot of sauce so the dish isn’t dry like many other Weight Watchers Mac and Cheese Recipes I’ve tried. It’s also a sneaky way to get your kids to eat a vegetable – my 3yr old gobbled it up! And so did I. It was delicious. I’ll definitely be making this dish on a regular basis.
- 1 lb butternut squash cubed
- 12 oz Ronzoni Smart Taste Macaroni Noodles
- 1/2 cup Panko breadcrumbs
- 1 ½ cups fat free vegetable broth
- 1 cups fat free milk
- 1 cup Gruyère cheese shredded
- 1 cup fresh Parmigiano-Reggiano cheese
- 1/2 cup fat free plain Greek yogurt
- 3 garlic cloves minced
- Salt and pepper to taste
- Preheat oven to 375°.
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat and let cool for about 10 minutes.
- Place the warm squash mixture in a blender. Add salt, pepper, and Greek yogurt. Blend until smooth. Place blended squash mixture in a bowl; stir in cheeses and mix until combined.
- Cook pasta according to package directions, drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with non-fat cooking spray.
- Sprinkle panko evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
- Bake at 375° for about 20 minutes or until bubbly. Serve immediately.
Each serving = 7 Points