Major Mac and Cheese Makeover

I love comfort food. Who doesn’t? My favorite has got to be macaroni and cheese. Good old-fashioned, rich, creamy, gooey, stick-to-your-ribs (and to your hips) macaroni and cheese. It sure does hit the spot on a cold winter evening or when you feel you need some home-style cooking. But seriously, who needs all that extra fat and calories?

I spent years trying out recipes of “lightened up” mac and cheese. They sure did save on fat and calories, because they were so awful I couldn’t eat them. Maybe that was the intention all along. But I still wanted my mac and cheese. So, I used my stealthy ninja skills along with my sharp objects to cut down on the bad stuff and to sneak in some healthy additions as well.

By using high protein pasta, decreasing the amount of butter (but not eliminating it completely), using unsweetened almond milk instead of whole milk, substituting butternut squash for 1 cup of cheese, and tossing in baby spinach for good measure, I believe I finally nailed it. After many tried and true attempts, here is my Major Mac and Cheese Makeover.

16 ounces  Barilla Protein Plus penne pasta

2 TBSP butter

1/4 cup flour

1 tsp dry mustard

1 tsp white pepper

dash hot pepper sauce

2 1/2 cups unsweetened almond milk

1 cup cooked butternut squash

1 cup shredded cheddar cheese

3 cups chopped baby spinach

Spray a casserole dish with no-stick cooking spray. Cook the penne pasta according to directions, drain and place in the casserole dish. Add the chopped spinach and toss gently. In a medium saucepan,  melt butter. Stir in flour, mustard, pepper, and hot pepper sauce and blend until smooth. Mix the cooked butternut squash in a food processor with 1 cup of the almond milk and blend until completely smooth.

(Note: I buy the butternut squash already cubed in the produce section of the grocery store. I got tired of wrestling those bad boys and losing the fight. Guess my ninja knives aren’t as sharp as I think. Or my ninja skills).

Add the squash and almond milk mixture to the pan, and slowly add the remainder of the almond milk. Cook until the mixture boils, stirring constantly. Add the cheese and cook just until cheese is melted, stirring constantly. Pour mixture on top of pasta/spinach mix, cover and cook on 350 degrees for 1 hour. The results are a smooth, creamy, mild flavored, and oh-so-satisfying macaroni and cheese. Without the fat, calories, and the guilt.