Mac and cheese baby! Yup, that’s right, our beloved mac and cheese the healthy way - and not to mention the quickest version possible! This 10-minutes meal is one of my favorite recipes from season 2 of Recipe Rehab, and it's the dish I get asked about the most by my fans.
This mac comes loaded with pureed butternut squash. Butternut squash is full of immune boosting vitamin B6, fiber, and can even help with blood sugar regulation and eye health. The squash also offers great creamy flavor, and a familiar color that kids love and associate with cheese, but without all the fat that comes from using lots of cheddar.
This is comfort food on every level! So, go ahead and indulge in a nicely portioned bowl of yummy-goodness!
10-Minute Butternut Mac n' Cheese
- 1 box rigatoni (1 lb.)
- 4 packets 100% Butternut Squash Green Giant Veggie Blend-Ins (or 1.5 cups pureed butternut squash)
- 1/2 cup low sodium chicken stock
- 1/2 cup reduced fat milk
- 1/2 cup grated white cheddar cheese
- 2 tablespoons shredded parmesan cheese
- pinch of salt
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1/4 cup flat leaf parsley, chopped
- 1/4 cup toasted Gluten Free breadcrumbs
Bring a large pot of salted water to a boil and add the rigatoni. Cook until tender, about 8-9 minutes.
While the pasta is cooking, in a large sauce pan add the 100% veggie blend-in butternut squash, low sodium chicken stock, reduced fat milk, grated cheddar cheese, parmesan, and bring to a boil. Simmer for 2 minutes and allow the sauce to start to thicken.
Add the salt, pepper, cayenne, and grated nutmeg. Turn the heat to low, and simmer until the pasta is fully cooked. Stir frequently.
Strain the cooked pasta, and add it to the butternut squash sauce. Mix until the pasta is fully incorporated with the sauce.
Serve into bowls, and garnish with a sprinkle of breadcrumbs and chopped parsley.