You know those meals where you totally feel like you could go back for seconds…maybe even thirds?
Yeah, that was me last night with this meal.
As I mentioned earlier, last night was a successful attempt at one of my pinned Pinterest recipes. The first recipe I decided to tackle came courtesy of Eat Yourself Skinny, but because it was a last minute decision to make it, I didn’t have all of her original ingredients on hand and I had to improvise. Hey, no problem-o.
Before I get to the good stuff though, I know some of you seemed interested to find out the recipe that I used for the brussels sprouts. I found this easy recipe online and just went with that; like I said, it was good, but I think I may need to try something else with a little more pizazz or something.
Alright, NOW. On to the good stuff…
Tomato & Butternut Squash Mac ‘n’ Cheese
(adapted from Eat Yourself Skinny)
- 3 cups cubed peeled butternut squash (*I bought pre-packaged – just SO much easier!)
- 1 1/4 cups unsalted chicken stock (or low-sodium chicken broth)
- 1 1/2 cups unsweetened almond milk (any milk would do)
- 2 garlic cloves, minced
- 2 Tbsp plain fat-free Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp
- 2 wedges The Laughing Cow Light French Onion cheese
- 1/3 cup parmesan cheese
- 2/3 cup fat free shredded cheddar cheese
- 1/2 cup shredded, partk-skim mozzarella cheese
- 1 (15 oz.) can diced tomatoes, drained (I’d use 2 cans next time)
- 1 box (1 lb) uncooked elbow noodles
- 1/2 cup panko breadcrumbs
Preheat oven to 375 degrees F. In a medium saucepan, combine butternut squash, chicken stock, milk and garlic; bring to a boil. Reduce heat and allow to simmer for about 25 minutes, until squash is tender. Meanwhile, boil pasta per box instructions in a separate pot; drain and set aside.
Pour hot squash mixture into a blender and add Greek yogurt, salt, pepper, and The Laughing Cow cheese wedges. Blend until smooth and pour mixture into a large bowl. Stir in parmesan, cheddar, and mozzarella cheeses, until melted. Fold in diced tomatoes and cooked pasta. Pour everything into a 13 x 9-inch baking dish coated with cooking spray and spread evenly.
Sprinkle breadcrumbs over top and place in oven for about 25 minutes. Turn your broiler on to high and allow to sit an additional 3 to 5 minutes, until breadcumbs are browned. Enjoy!
Honestly, I think this recipe could be awesome with whatever sort of cheese you have on hand and enjoy. For me, it was a whole slew of different ones, which all blended together really nicely. The amount of cheese that I used was actually slightly less than the original version, but I’m sure it’d be awesome if you went with a little more. I mean, c’mon, we’re talkin’ cheese here.
I’d also definitley add some more tomatoes next time, but that’s just because I LOVE me some tomatoes in my mac and cheese. Seriously. Can’t get enough of them.
I packed some leftovers up with me for today’s lunch (we had SO much left over after last night’s dinner…even after going back for
seconds thirds, we probably still had about 3/4 of the dish left) and it was just as delicious today as it was yesterday.
So if you’re in the mood for a semi-healthy (hey, there’s vegetables in there!) carb-tastic meal of mac and cheese, definitely give this one a try. I think you’ll be pleasantly surprised. Even Jay, who despises hidden veggies in his food was a total fan and went back for seconds himself. Give it a shot and let me know whatcha think! 🙂