Mighty Mac n Cheese - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

INGREDIENTS:

• 3 Cups butternut squash peeled and cubed
• 1-1/2 cups skim milk
• 1-1/4 cups water
• 2 large garlic cloves minced
• 2 TBSP low fat/ fat free Greek yogurt
• 1 tsp sea salt
• 1-1/4 cups fat free cheddar cheese
• 1-1/4 cups fat free mozzarella
• 1/3 cup grated parmesan cheese
• 1lb whole wheat pasta- preferably elbow, shells or the like
• 1/3 cup bread crumbs

DIRECTIONS:

• Preheat the oven to 375 degrees Fahrenheit
• Bring a pot of water to a boil and cook the pasta of your choosing
• Cook the squash in water with the garlic on medium heat in a pot for approximately 15 minutes
• Add the milk and bring the pot to a boil
• Lower the heat slightly and cook the squash until it is fork tender.  Remove it from the heat
• Pour the mixture into a blender and combine with salt, a pinch of pepper and the Greek yogurt.  Make sure to leave the center piece of the lid off, but you can keep a towel lightly over the top
• Blend until no lumps remain
• Pour the mixture back into the pot you used for boiling
• Add the cheddar cheese and stir thoroughly
• Add the mozzarella and stir thoroughly
• Add your favorite style of miracle noodle pasta to the cheesy squash sauce and mix until all has blended completely.  NOTE: MAKE SURE THAT ALL WATER HAS BEEN DRAINED FROM THE MIRACLE NOODLES
• Spray a baking dish with non-stick cooking spray and pour the mixture into the dish.  Make sure it is even
• Sprinkle the bread crumbs and parmesan over the top
• Bake in the oven on the center rack for 20 minutes
• Turn the oven off and the broiler to low.  Move your dish to the top rack and cook for an additional 5 minutes to get a nice crust on the top

THIS RECIPE YIELDS 12-15 SERVINGS

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