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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
- 2 lbs of butternut squash, cubed
- 1 3/4 cups 2% milk
- 1/4 cup half and half, or cream
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme, chopped
- 1 1/2 cups aged, sharp cheddar (reduced fat or not)
- 3/4 cup parmesan cheese
- 1 cup part-skim mozzerella
- salt and pepper, to taste
- 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.