Mighty Mac n Cheese


  • 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


  • 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


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