Author Notes
I love mac and cheese, but sometimes it can get way too caloric for what its worth. This is inspired by a mixture of Al Forno's pumpkin and pancetta pasta and Bethenny Frankel's mac and cheese. No guilt, but delicious. —Lauren Broidy
Ingredients
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2
lbs of butternut squash, cubed
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1 3/4 cups
2% milk
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1/4 cup
half and half, or cream
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1 tablespoon
olive oil
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2 teaspoons
fresh thyme, chopped
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1 1/2 cups
aged, sharp cheddar (reduced fat or not)
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3/4 cup
parmesan cheese
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1 cup
part-skim mozzerella
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salt and pepper, to taste
Directions
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Pre-heat your oven to 450 degrees. Put the butternut squash on a baking sheet. Toss with oil and salt and pepper. Roast until squash is tender, but roasted and caramelized. Boil your pasta 2 minutes less than the package asks. Strain and put into a large mixing bowl.
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Now, turn your oven to 500 degrees.
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Purée two cups of the squash into the blender with the milk/cream until smooth. Chop up the remaining squash and add. If you don't like that texture, just purée all of the squash.
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Add to the bowl the puréed squash, the thyme, and 3/4 of the cheese. Mix until combined. Put into a baking dish and add the remaining cheese. Bake at 500 degrees for 10 minutes.
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