This healthier macaroni and cheese is perfect for those days when nothing else will do. Our version delivers the comfort of warm, gooey, cheesy goodness – without being high in fat. Pureed winter squash takes the place of some of the cheese, although you would never suspect it’s healthier from the deliciously creamy results.
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½ pound of whole wheat macaroni
½ cup frozen peas
1 teaspoon Dijon mustard
1 cup 1% milk
4 ounces Monterey jack cheddar cheese blend, shredded
2 ounces reduced-fat cream cheese
1 10 to 12oz package frozen pureed winter squash, thawed
Cook the noodles according to package directions, adding the peas during the last 2 minutes of cooking time.Meanwhile, combine the squash and milk in a large saucepan over medium heat until barely simmering. Remove from the heat and stir in the cheeses and mustard. Last stir in the pasta, peas and salt to taste.Variation: Prefer your mac n cheese with a crumb topping?
Combine 2 tablespoons of panko breadcrumbs and 1 tablespoon of olive oil. Sprinkle on top of the pasta mixture in an 8 x 8 oven-safe dish and bake and 375°F for 20 minutes until bubbly. Then broil for 5 minutes or until top is browned
Makes 6 servings
Total fat: 10g
Dietary fiber: 3.6g