We all know how much kids love their Mac and cheese but have you ever looked at the ingredients in the stuff that comes off the shelf? This is a healthy version of this great snack.
Healthy Mac and cheese
- 3 cups butternut squash (diced)
- 1 cup chicken Stock (Homemade Chicken Stock)
- 1 1/2 cup nonfat milk
- 0.06 tbsp nutmeg (freshly grated)
- 0.06 tbsp cayenne pepper
- 3/4 tsp coarse salt (plus more for water)
- black pepper (Freshly ground)
- 2.25 cups elbow macaroni
- 1 cup` cheddar cheese (finely grated)
- 1/2 cup ricotta cheese (part-skim)
- 1 oz parmesan cheese (finely grated)
- 2 tbsp breadcrumbs (fine)
- 1 tsp olive oil
- cooking spray (olive oil)
Preheat oven to 375 degrees.
Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat.
Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.
Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil; add salt.
Add noodles; cook until al dente, according to package instructions, about 8 minutes.
Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.