American, Comfort Food, Easy, Side, Vegetarian

Healthier Mac & Cheese

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Turn a guilty pleasure into a well-balanced meal without losing any of the flavor or comfort!

This is another great way to use leftovers from my squash caviar recipe. By replacing white pasta with protein pasta and adding the squash caviar, you can transform mac & cheese from an indulgent side dish to a well-balanced meal without losing any of the flavor or cheesy-goodness that makes it a comfort food that everyone loves. My husband loves comfort food but doesn’t like squash, and he loves this recipe. He even enjoyed it when I replaced the bread crumbs with grated cauliflower (and he doesn’t like cauliflower either).  Whether you use this recipe to avoid the guilt of eating comfort food or as a way to make your husband and kids eat their veggies (a big plus for me!), I’m confident your family will love it as much as mind does!

We get about 8 servings out of the recipe below.

Ingredients

  • 2 1/4 cups squash caviar
  • 1 lb protein pasta (I use Barilla ProteinPLUS elbows)
  • 2 cups 2% milk
  • 2 1/4 cups sharp cheddar cheese (I use white sharp cheddar)
  • 1 cup Parmesan cheese
  • 1/4 cup fresh bread crumbs (or grated cauliflower to make it even healthier)
  • 2 tsp olive oil

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Method

Preheat oven to 375°F. Spray a 9″x13″ baking dish with cooking spray.

Cook pasta according to package directions. Drain and transfer to a big mixing bowl.

Mix squash caviar and milk in a heavy-bottomed pot and heat on the stove. Bring to a simmer, mixing often.

Once it simmers, remove from heat, add cheddar cheese, and mix until smooth.

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Add mixture to the pasta, and mix thoroughly. Place everything into the baking dish.

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Combine bread crumbs (or cauliflower), Parmesan cheese, and olive oil.

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Sprinkle the mixture over the top of the mac & cheese.

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Bake for about 20 minutes, until cheese is bubbling. Turn on the broiler until top is browned.

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Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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