The other day we tried something new...well, old and new. My family loves macaroni and cheese. I love anything with cheese, it is my weakness in the course of healthy eating. I strongly believe that even when you are following a strict healthy eating plan, you should allow room for some "old favorites", including some comfort foods. For me, this means I cannot give up homemade mac n' cheese. I have been searching for ways to make this dish even slightly more healthy without losing texture or taste. I will be honest, unless you begin to use fat-free cheese (I don't even like low-fat cheese, so fat-free is OUT), this dish will never be the most healthy bite of your life.
I am always trying to sneak extra nutrients into classic dishes. I found out that squash is an excellent additive to mac n' cheese when made into a puree' and added to the cheese sauce. With only a very slight difference in flavor (I think a positive improvement), I decided to perform a blind taste test on my husband and children. While my husband was at work, I made homemade mac n' cheese with puree' of squash. My husband and middle son are very selective eaters!
When they arrived home, I gave them a plate of mac n' cheese. I saw my husband's face light up, as this is one of his favorite dishes. I held my breath while he took the first bite, halfway expecting him to spit it out and begin to ask questions. Surprisingly, he quickly ate the entire plate full of the stuff! When he was finished, I informed everyone about the change I made, and they all asked me to make it again soon! So, now I am sharing this delicious (and semi-healthy) creation with you.
Squashed Mac n' Cheese
16 oz. macaroni pasta
1 medium carnival squash (cut, roasted and puree'd)
3 Tbsp. extra virgin olive oil
1 tsp. nutmeg
1 1/2 cups shredded cheddar cheese
4 Tbsp. flour
2-3 Tbsp. organic butter
1/8 cup heavy whipping cream
1/2 tsp. garlic salt
1 tsp. kosher salt
1 tsp. white pepper
Makes 8 cups @ $1.11 per serving
Preheat oven to 350 degrees. Peel, cut and cube carnival squash and layer onto cookie sheet. Drizzle with olive oil, sprinkle salt, pepper and nutmeg on cubes. Bake 30 minutes, or until fork-tender. Boil water and prepare pasta according to instructions. Make a roux in another saucepan of butter and flour. When squash is fork-tender, place into blender and puree until smooth. Mix squash puree into roux in saucepan. Add shredded cheddar cheese and heavy cream. Whisk until cheese is melted and sauce is smooth. Season with garlic salt, kosher salt, and white pepper. Drain pasta noodles and combine with cheese sauce. If desired, you can bake this mixture in 9" x 13" casserole dish and sprinkle a little extra shredded cheese on top, baking until cheese is melted. If not, simply spoon onto a plate and serve hot!
I hope you greatly enjoy this twist on homemade mac n' cheese!
From my home to yours~
Sarah Cox
-The Cheap Gourmet Mom
I am always trying to sneak extra nutrients into classic dishes. I found out that squash is an excellent additive to mac n' cheese when made into a puree' and added to the cheese sauce. With only a very slight difference in flavor (I think a positive improvement), I decided to perform a blind taste test on my husband and children. While my husband was at work, I made homemade mac n' cheese with puree' of squash. My husband and middle son are very selective eaters!
When they arrived home, I gave them a plate of mac n' cheese. I saw my husband's face light up, as this is one of his favorite dishes. I held my breath while he took the first bite, halfway expecting him to spit it out and begin to ask questions. Surprisingly, he quickly ate the entire plate full of the stuff! When he was finished, I informed everyone about the change I made, and they all asked me to make it again soon! So, now I am sharing this delicious (and semi-healthy) creation with you.
Squashed Mac n' Cheese
16 oz. macaroni pasta
1 medium carnival squash (cut, roasted and puree'd)
3 Tbsp. extra virgin olive oil
1 tsp. nutmeg
1 1/2 cups shredded cheddar cheese
4 Tbsp. flour
2-3 Tbsp. organic butter
1/8 cup heavy whipping cream
1/2 tsp. garlic salt
1 tsp. kosher salt
1 tsp. white pepper
Makes 8 cups @ $1.11 per serving
Preheat oven to 350 degrees. Peel, cut and cube carnival squash and layer onto cookie sheet. Drizzle with olive oil, sprinkle salt, pepper and nutmeg on cubes. Bake 30 minutes, or until fork-tender. Boil water and prepare pasta according to instructions. Make a roux in another saucepan of butter and flour. When squash is fork-tender, place into blender and puree until smooth. Mix squash puree into roux in saucepan. Add shredded cheddar cheese and heavy cream. Whisk until cheese is melted and sauce is smooth. Season with garlic salt, kosher salt, and white pepper. Drain pasta noodles and combine with cheese sauce. If desired, you can bake this mixture in 9" x 13" casserole dish and sprinkle a little extra shredded cheese on top, baking until cheese is melted. If not, simply spoon onto a plate and serve hot!
I hope you greatly enjoy this twist on homemade mac n' cheese!
From my home to yours~
Sarah Cox
-The Cheap Gourmet Mom
