Hide-a-Veggie, "Lighter" Macaroni and Cheese

Mac and cheese is something that I never, ever thought that I would try to "lighten up."  I'm a firm believer in "some dishes are best left to their delightfully bad goodness"!  BUT, the more holiday baking I do, the more I need to lighten up dinner so that I can enjoy some tasty treats without feeling too terrible!  I'd heard of putting butternut squash in mac and cheese ... so, I got into the kitchen, picked a few ingredients, and went to work, sans recipe.  It took 3 tries, but we all think it is an absolutely delish result!  It's perfectly gooey and cheesy, and you'd never know there's a veggie lurking inside!  You'd also never guess that I nixed the milk and butter.  Give it a try - you'll be very pleasantly surprised!

xoxo,

Little Mommy's "Lighter" Mac and Cheese

Serves 5-6

Cooked macaroni noodles (6 cups, at least)

1/2 c. pureed butternut squash (close to half of a squash pureed)

1 c. chicken stock (99% fat free, low sodium)

1/2 tsp. salt (or less)

1/2 tsp. pepper

1 tsp. onion powder

1/4 tsp cayenne (or 1/8 if you don't like a lot of spice)

1 1/2 c. sharp cheddar

1 c. shredded parmesan

1/2 c. low fat, or fat free ricotta

panko bread crumbs

nonstick spray

olive oil

1.  Cut the squash in half, pour olive oil on the meat and bake on a parchment paper-lined baking sheet (squash face-down) on 400 degrees for 40-50 minutes (skin will peel right off when ready).

2.  Puree the squash in a food processor and measure 1/2 c. for the dish.  

3.  Preheat the oven to 350 degrees for the macaroni, spray small ramekins, or shallow baking dish with nonstick spray.  

3.  Place the squash in a sauce pan on medium heat.  Add in the stock and the spices.  Mix well.

4.  Turn the heat down a bit, and add in the cheddar and the parmesan.  Stir constantly.  The cheese will not completely melt (***and that's okay - as long as it doesn't clump.  If it clumps, you have left it sit too long, or the heat is too high.***)

5.  Add in the ricotta at the least minute (only stir to mix the ricotta in, do not leave it on the heat).  

6.  Place plain noodles in the baking dishes, then pour the sauce on top.  Gently mix the sauce in with a spoon.

7.  Toss the panko bread crumbs in olive oil, salt, and pepper and sprinkle them on top of the ramekins, or baking dish. 

8.  Bake for 20 minutes.  Enjoy!  

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