Healthy Mac, Maryland Style

After a late night watching Food Network, I was inspired to try one of Ellie Krieger's Meal Makeovers!
Check out this Video, and Get Inspired!
First on the list was her "Macaroni and 4 Cheeses" - made with more than a pound of pureed butternut squash and low-fat milk. I stepped it up a notch by using whole wheat pasta, and using half the amount of bread crumb topping. 

After reading the reviews, I was concerned that the squash would overpower it, but after trying it, I thought there was a really great balance between subtle squash flavor and cheesy goodness. 

I served it with a sprinkle of Old Bay Seasoning for an extra kick, instead of the Cayenne Pepper that Ellie recommends. On the side, I had some fresh asparagus from the University Farmer's Market yesterday. It was absolutely delicious after I brushed it with olive oil, sprinkled on some parmesan cheese and roasted it under the broiler until soft.

Ingredients
Cooking spray
1 pound whole wheat elbow macaroni
2 (10-ounce) packages frozen pureed winter squash  OR 20 oz  (1.3 cans) canned butternut squash puree

2 cups 1% lowfat milk
2 cups Cheddar & Monterrey jack cheese blend, grated
1/2 cup part-skim ricotta cheese
1 teaspoon powdered mustard
1 tablespoons unseasoned bread crumbs
1 tablespoons grated Parmesan
1/2 teaspoon olive oil

Old Bay (optional)

Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Allergens: Wheat, gluten, milk

Nutrition (1/8 recipe): 366 calories, 10 g fat, 34 mg cholesterol, 208 mg sodium, 294 mg potassium, 51 g carbohydrates, 6 g fiber, 20 g protein, 102% vitamin A, 18% vitamin C, 15% calcium, 3% iron