This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
“I'm very loyal in a relationship. Any relationship. When I go out with my mom, I don't look at other moms and go, "I wonder what her macaroni and cheese tastes like." -Garry Shandling
There are two ways to make your Mac and Cheese: creamy (in a pot) or baked. I am partial to the latter because I used to make this when I was at university - it makes amazing leftovers and is even pretty good cold for lunch the next day.
The process is also pretty simple. For this butternut squash version there is the extra step of roasting the squash. One could, for example, make this Mac and Cheese without the butternut squash to serve as a side dish, but the veggies make it a complete meal at just shy of 500 calories and 8 grams of fiber.
Servings: 6 | Serving size: about 2 cups
Cooking time: 120 minutes
This recipe can easily be multiplied using multiple pans, and makes great leftovers.
|2 tsp.||olive oil|
|2 1/2 lbs.||butternut squash (halve lengthwise and remove seeds)|
|2 cups||2% milk|
|8 ounces||reduced fat white cheddar cheese (grated; divided)|
|to taste||fresh ground black pepper|
|12 ounces||whole wheat or gluten free farfalle pasta|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot, add the oil to the pan and then add the butternut squash, cut side down.
Roast for 45 minutes.
Remove the squash to a cutting board or plate and let cool.
Cut the squash into 3/4 inch chunks by slicing lengthwise and then crosswise to form a grid. Slice downward but not through the skin. Scoop out the chunks with a spoon. Discard the skin.
Combine the eggs and milk in a large mixing bowl.
Whisk until smooth.
Add 6 ounces of the grated cheese, salt, pepper, and farfalle and fold together until blended.
Pour into a 12 inch oblong Pyrex dish.
Cover with foil and cook for 40 minutes.
Uncover and top with the rest of the cheese.
Cook for another 10 minutes and serve.
Serving size = about 2 cups
Servings = 6
Amount Per Serving
|Calories 487||Calories from Fat 131|
|% Daily Value|
|Total Fat 14.5g|
|Saturated Fat 7.5g||35%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 64g||21%|
|Dietary Fiber 8g||32%|
|Vitamin A 330%||Vitamin C 50%|
|Calcium 10%||Iron 10%|
|Vitamin K 2mcg||Potassium 708mg|