Recipes
Mac & Cheese
- 1 pound dry whole-wheat macaroni
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 2 medium red bell pepper, chopped
- 3 cup butternut squash, cubed
- 1.75 cup low-sodium organic chicken broth
- 1 cup low-fat 1% milk
- 2 tablespoon low-fat 1% plain greek yogurt
- 1 cup gruyere cheese, shredded (or swiss cheese)
- 1 cup sharp cheddar cheese, shredded
- to taste sea salt Optional
- ground, to taste black pepper Optional
- nonstick cooking spray
- fresh parsley, finely chopped, for garnish Optional
- Preheat: Preheat oven to 375°F.
- Cook Macaroni: Cook dry whole-wheat macaroni (1 pound) according to package directions. Drain and set aside.
- Sauté Veggies: Heat olive oil (1 teaspoon) in a large nonstick skillet over medium-high heat. Add chopped onion (1 medium) and red bell peppers (2 medium); cook, stirring frequently, for , or until onion is translucent. Set aside.
- Simmer Squash: Combine cubed butternut squash (3 cups), chicken broth (1 3/4 cups), and milk (1 cup) in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for , or until squash is tender.
- Blend Sauce: Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
- Combine: Combine squash mixture, macaroni, onion mixture, plain Greek yogurt (2 tablespoons), shredded Gruyere cheese (1 cup), and shredded sharp cheddar cheese (1 cup). Season with sea salt and black pepper if desired; mix well.
- Bake: Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with cooking spray. Bake for , or until sauce is bubbling.
- Garnish & Serve: Garnish with finely chopped fresh parsley if desired and serve.