Make Ahead

Healthiest Macaroni and Cheese

September 19, 2011
4 Ratings
Author Notes

This cheesy deliciousness is packed full of a whole head of cauliflower and an entire butternut squash. And the best part is that you can’t taste either one of them. —KitchenThymes

  • Serves 6
  • 4 cups cubed peeled butternut squash (about 1 1 1/2 pound squash)
  • 4 cups of low- fat milk
  • 2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 9 ounces of cheddar cheese
  • 1/4 cup (1 ounce) of finely grated fresh Parmigiano-Reggiano cheese
  • 1 pound uncooked your favorite pasta
  • 1 head of cauliflower finely chopped
In This Recipe
  1. Preheat oven to 375 degrees.
  2. Combine the squash, and milk, in a medium saucepan. Bring it to a boil over medium-high heat, being careful not to scorch the milk. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  3. Blend the milk and squash until its smooth. While it’s still hot, add in the 9 ounces of cheese.
  4. Cook the pasta, with the cauliflower according to package directions, and drain well.
  5. Combine the pasta and cauliflower mixture with the squash mixture, in a dutch oven.
  6. Bake for 30 minutes or until browned and bubbly.

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