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
lbs of butternut squash, cubed
1 3/4 cups
half and half, or cream
fresh thyme, chopped
1 1/2 cups
aged, sharp cheddar (reduced fat or not)
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.
Now, turn your oven to 500 degrees.
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.
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.