Sneaky Squash Mac And Cheese Recipes

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SNEAKY MAC 'N CHEESE



Sneaky Mac 'n Cheese image

No one will guess there's a boost of extra nutrition from butternut squash and nonfat dry milk in this super-creamy crowd-pleaser. I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Cheese

Time 34m

Yield 6 serving(s)

Number Of Ingredients 13

14 1/2 ounces ronzoni smart taste rontini pasta
1/2 cup nonfat dry milk powder
3 cups 1% low-fat milk
3 tablespoons butter
1/4 cup all-purpose flour
12 ounces frozen butternut squash puree
8 ounces shredded sharp cheddar cheese (2 cups)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup crushed whole wheat Ritz cracker (18-20 crackers)
1/4 teaspoon dried thyme
fresh thyme sprig (optional)

Steps:

  • Preheat oven to 350. Coat shallow 2-quart baking dish with cooking spray. Cook pasta according to package directions. Drain well; reserve.
  • Meanwhile, whisk dry milk powder into low-fat milk until smooth. In large pot, melt 2 tablespoons butter over medium-low heat. Whisk in flour; cook, whisking constantly, until starting to brown, 2 minutes. Whisk in milk mixture until blended; cook, stirring, until thickened, 2 minutes. Stir in squash until smooth and blended. Stir in cheese, worcestershire sauce, salt and pepper until melted and smooth. Remove from heat.
  • Stir pasta into cheese sauce; transfer to baking dish. Melt remaining 1 tablespoon butter; stir in crackers and dried thyme. Sprinkle over pasta mixture. Bake until bubbly and golden brown, about 15 minutes. If desired, garnish with thyme sprigs.

Nutrition Facts : Calories 567.5, Fat 20.6, SaturatedFat 12.6, Cholesterol 63.1, Sodium 801.8, Carbohydrate 67.8, Fiber 2.4, Sugar 13.3, Protein 26.7

SNEAKY (HEALTHY) MAC AND CHEESE



Sneaky (Healthy) Mac and Cheese image

Picky eaters can be really tough to convince to eat veggies and other healthy foods. Perfect for those picky eaters; it has veggies masquerading as a cheese sauce! Just don't tell them, we'll keep it our little secret!! Cheaters Alley: If you can't find butternut squash frozen or just want to shave a few minutes off prep time, you can use canned pumpkin instead. It would be about 1 cup of pumpkin or squash, and you can skip the boiling with the milk and water. Adapted from www.girlmakesfood.com

Provided by Nicoleg

Categories     Macaroni And Cheese

Time 1h

Yield 1 9x13 pan, 6 serving(s)

Number Of Ingredients 10

0.5 (16 ounce) bag frozen cauliflower
1 lb dreamfields low carb pastas
1/2 cup pasta water
10 ounces frozen butternut squash
1/2 cup milk (regular, or non dairy milk)
3/4 cup sharp cheddar cheese (If you try and use mild cheddar, there will be little to no flavor!)
1/4 cup parmesan cheese
salt and pepper
1/4 cup breadcrumbs
1/2 tablespoon butter

Steps:

  • •Put cauliflower florets in microwave safe dish and cook covered for 10 minutes, or until tender.
  • •In a large pot, bring pasta water to a boil.
  • •Add pasta, and cook until al dente, I recommend 2 minutes less than the package says.
  • •Drain and add back to the pot, off the heat.
  • •In another, small pot, boil milk and pasta water (scoop it out of the boiling pasta pot) with the butternut squash.
  • •Add the butternut squash and milk mix into a blender with the cheeses.
  • •Add the cauliflower.
  • •Blend until smooth.
  • •Taste, you will probably need to add a decent amount of salt.
  • •Add the sauce to the pasta and place in a lightly greased 9x13 baking dish.
  • •Taste and season with salt and pepper if needed (yes again - this is your last chance to get it perfect!).
  • Melt butter and mix with bread crumbs.
  • Sprinkle bread crumbs over mac n cheese.
  • Cook at 400 degrees for 20 minutes, or until breadcrumbs are golden.
  • Can be made ahead and refridgerated. Just cook 30 minutes.
  • •Eat up! (And don't tell!).

Nutrition Facts : Calories 150.4, Fat 8, SaturatedFat 4.8, Cholesterol 23.9, Sodium 213.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.6, Protein 8

BUTTERNUT SQUASH MAC AND CHEESE



Butternut Squash Mac and Cheese image

I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Provided by bwayfreak3

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

1 butternut squash, halved lengthwise and seeded
1 (16 ounce) package rotini pasta
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
2 cups milk
6 ounces shredded white Cheddar cheese
6 ounces shredded Cheddar cheese
¼ cup seasoned dry bread crumbs, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place butternut squash, cut-side down, on a baking sheet.
  • Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
  • Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
  • Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g

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