Because macaroni and cheese is pretty much my favorite food in the world, I experiment with it every once in a while. My mom and grandmother’s version is still my favorite. It’s really good. But I know it’s chock full of carbs and cheese and milk and butter and nothing else. With that kind of ingredient list, it only ends up being made a few times a year.
So this time, instead of making it even more decadent with bacon and fancy cheese, I tried to make it healthier with veggie additions and fancy cheese. Introducing Cooking Light’s Creamy, Light Macaroni and Cheese. Also known by me as Butternut Squash Macaroni and Cheese.
photo by Oxmoor House, via myrecipes.com
This recipe starts out with a thick butternut squash puree, and it progresses to a more traditional mac and cheese from there.
On the comfort food scale, this rates pretty well. No, it doesn’t remind me of my mom and my grandma. That’s a negative. But the flavor of the squash mixed with the lovely, smoked cheese and the tartness of the Greek yogurt makes this a clear keeper. It’s also nice to know that I consumed equal parts squash and cheese in this recipe. Last but not least, it retains one of my favorite parts of the traditional family recipe–the breadcrumb crunch on top of the dish.
This did take some time, but I think it’s worth it for the occasional treat. So go forth and enjoy some cheesy, squashy pasta!
