CEiMB #8: [Mac & Cheese]
This will be short and sweet b/c I am headed down to the hot tub to end my Thanksgiving vacay. You are so jealous right now aren’t you?
Made it for Thanksgiving.
Family had mixed reviews. Some liked it. Some didn’t go back for seconds. But I can’t really blame them when they had a choice of other more… ahem… unhealthy options. Its hard to make something healthy for a holiday thats all about caloric overindulgence you know? ::burp::
Recipe from Foods You Crave, Ellie Krieger
Makes 8 servings
* Nutritional Analysis/serving—
Calories: 392; Total Fat: 11 grams; Saturated Fat: 2 grams; Protein: 18 grams; Carbohydrates: 56 grams; Fiber: 3.5 grams
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash (I used frozen 16oz butternut squash cubes that I defrosted and then pureed)
2 cups 1% lowfat milk (I used fat free milk)
4 ounces extra-sharp Cheddar, grated (about 1-1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
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.
Husband rating: A-/B+
He liked it but its not his favorite mac & cheese version.
Wifey rating: B/B+
I thought it was a good healthy alternative to mac. I liked the butternut squash addition but I like my mac with more cheesy goodness. I suppose that defeats the purpose of healthy, no? HAHA
Next week: Jewel Roasted Vegetables page 244
* Nutritional information for original recipe. It does not include my changes and/or substitutions.