My daughter could easily live on macaroni and cheese. I’ve searched and searched for an alternative to the processed Kraft version that still tastes creamy and rich and finally came across a recipe that is popular with the kids and adults alike.
This version came from reality star turned talk show host Bethenny Frankel. Do you watch her show? I’m split on how I feel about it, but I do enjoy her recipes. This is also in her book Naturally Thin.
Using whole wheat pasta and breadcrumbs as well as squash and sharp cheeses, this wowed my husband and his buddy and neither them or the littles had any idea that the seasonal vegetable was in this tasty dish.
This is comfort food with a fraction of fat and calories of the regular version.
Zesty, Cheesy, Healthy Mac and Cheese from Naturally Thin by Bethenny Frankel
12 ounces whole wheat mini pasta shells
1 cup soy milk
1 cup fresh grated Parmesan cheese
1 cup reduced fat sharp shredded cheese
1 cup frozen (thawed) or fresh butternut squash
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 Tablespoons whole wheat breadcrumbs
2 Tablespoons reduced-fat shredded Monterey jack cheese
1. Boil pasta shells in salted water until firm. Preheat oven to 350.
2. In another saucepan, combine soy milk, Parmesan, cheddar and squash over medium heat until melted.
3. Turn off heat and add salt, mustard, pepper, Worcestershire and Tabasco.
4. Drain pasta and combine cheese sauce in another bowl.
5. Place in a shallow baking dish sprayed with Pam, sprinkle with breadcrumbs and Monterey jack cheese and bake for 15 to 20 minutes, or until slightly browned.
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