Sunday, October 3, 2010

Healthy Yummy Mac n Cheese

It's a bit ironic that my first food post isn't dessert but sometimes I have to eat real food too. Despite my love of all things involving sugar and butter (or perhaps because of it), when I make food for meals, I tend to cook as healthy as possible (and delish, of course). Since I love mac n cheese and I have issues incorporating enough veggies in my diet, this recipe does double duty. Although there is much more squash in it than cheese, the cheese flavor is really what shines in this dish. I usually make a big batch and then take it to work to make sure I'm eating balanced during the day. So, without further ado...
Healthy Yummy Mac N Cheese (modified from Ellie Krieger)
What you need…
  • Cooking spray
  • ~1 1/2 lbs. whole wheat rotelle pasta
  • 2 (12oz) packages frozen squash
  • 2 cups nonfat milk
  • ~6oz extra-sharp Cheddar, grated
  • ~4oz low fat Monterey Jack cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons grated Parmesan
  • 2 tablespoons unseasoned bread crumbs
  • 1 teaspoon olive oil
What to do…
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

The milk and squash mixture (pot circa 1970)


Topping mixture

Finished product


  1. hey bombshell

    I was just wondering how is the frozen squash prepared? Like, is it cooked and strained and such before freezing? Im just trying to think of how to adapt it to use fresh squash in the recipe...

    ur high school buddy BJ

  2. Hey Brit! So, I googled it and got:

    Frozen cooked squash is the clean, sound, properly matured product made from varieties
    of fall or late type squash which have been properly prepared by washing, cutting,
    cleaning, steaming, reducing to a pulp and removing seed, and fiber. The product is then
    frozen in accordance with good commercial practice and maintained at temperatures
    necessary for the preservation of the product.

    Hope that helps :) Maybe one of these days I'll make it down to Oz and can make it for you :-P

  3. mmmm so good. i love this recipe!

  4. I've also been adding some garlic powder and nutmeg lately to the sauce...yum :)