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.
- 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
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!