Move over Kraft, today I have a new twist on mac-n-cheese. This slightly adapted Butternut Squash Pasta Bake recipe from Cooking Light is full of flavor and a bit lighter on the calories. You also get a good dose of vitamin A! The the tad bit of bacon is the perfect topping for this comfort style dish.
Butternut Squash Pasta Bake
Prep Time: 20 minutes
Bake Time: 20 minutes
Adapted from: Cooking Light
Calories about 335
- 3 cups peeled and cubed butternut squash (I used pre-bagged)
- 8 oz. medium style pasta (elbows or similar)
- 1 tablespoon butter
- 8 oz sliced baby bella mushrooms
- 2 green onions sliced
- 2 tablespoons flour
- 1 cup skim milk
- 6 oz fontina cheese, shredded
- 2 slices of bacon cooked and crumbled
1. Preheat oven to 375 and lightly grease a 2 quart baking dish or 6 individual baking type ramekins
2. Place squash and 2 T water in a bowl and microwave until it is tender (slightly cover with plastic wrap). Mash and set aside
3. Make pasta
4. Heat butter in skillet and saute mushrooms and green onion until mushrooms are tender. Sprinkle with 2 tbls flour and stir and cook for one minute. Add milk with some S&P and heat until thick and bubbly. Add butternut squash and mix well then add cooked pasta gently.
5. Transfer half to baking dish and sprinkle with half of cheese. Add remaining pasta mixture and top with rest of cheese. Top with crumbled bacon.
6. Bake uncovered for 20-25 minutes until heated through and bubbly.
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What's your favorite type of mac-n-cheese? I have to admit I've eaten my share of the boxed brands... not trying to date myself but sometimes they were 4 for a dollar - perfect for a college student on a budget! And if I really wanted to splurge I would add some extra grated cheddar cheese. Now I'm into the grown-up versions though once in a great while I will buy myself a box!
I also like using individual dishes - I think they look cute and I'm not tempted to eat more.
Be sure to let me know if you have a favorite recipe to share!