Description
This is a wonderful fall flavored and Healthy Butternut Squash Mac and Cheese recipe, complete with bacon!
Ingredients
- 2 slices Bacon, Chopped
- ½ cups Chicken Stock, Fat-free And Low Sodium
- 1 cup Low Fat Milk
- ¼ teaspoons Ground Nutmeg
- ½ teaspoons Salt
- 1-¾ cup Butternut Squash, Peeled And Cubed
- 8 ounces, weight Whole Wheat Pasta Shapes, Uncooked
- 2 Tablespoons Greek Yoghurt, Low-fat
- 1 cup Mozzarella, Shredded
- ½ cups Shredded Mild Cheddar, Divided
- ⅔ cups Peas, Frozen
- 3 Tablespoons Breadcrumbs
- Fresh Parsley For Garnish (optional)
Preparation
Preheat oven to 375°F.
Fry bacon in a large pot over medium-high heat until crispy. Remove and set aside, leaving as much of the fat in the pan as you’d like (it’s calories and fat, but also flavor).
Combine broth, milk, and spices in a large pot and bring to a boil. Reduce heat to medium and add the squash, simmering until tender (about 15 minutes).
In the meantime, prepare pasta according to package directions. Drain well.
When squash is tender, place it together with all the cooking liquid into a blender and blend until smooth (careful: it’s hot!). Add yogurt and blend until combined. Pour into a large bowl and combine with the mozzarella and 1/3 cup cheddar cheese. Toss with the pasta, reserved bacon and frozen peas until evenly coated.
Lightly grease a 7×11 inch baking dish. Pour the pasta mix in and evenly sprinkle with the breadcrumbs and remaining cheese. Bake at 375°F for 25–30 minutes or until sauce is bubbly and top is golden brown.
Sprinkle with parsley, if using, and serve immediately.
