"Buttery" Baked Macaroni & Cheese
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
The secret ingredient is the butternut squash! I've tried other vegetable fillers but this is the best.
  • 1 box of macaroni
  • Sauce:
  • 1 cup cubed butternut squash, peeled and de-seeded
  • 1 medium onion, peeled and quartered
  • ½ cup lowfat buttermilk
  • 1 cup lowfat milk
  • ½ cup grated sharp cheddar cheese
  • 1 cup crumbled farmers cheese like Queso Fresco
  • 1 tsp pureed horseradish
  • 1 tsp dijon mustard
  • dash of hot sauce
  • salt and pepper to taste
  • Topping:
  • 1 cup panko
  • ½ cup grated parmesan cheese
  • 2 tsp olive oil
  1. In a saucepan, boil the onion, butternut squash and pinch of salt with enough water to cover it
  2. When squash is soft, drain the water into a separate bowl and set aside
  3. In a blender, add the cooked squash and onion with all the rest of the ingredients for the sauce
  4. Blend well -- sauce should look like melted Velveeta
  5. In cooking pot, pour in the water saved from the squash plus enough extra for the macaroni and a another dash of salt.
  6. When water is boiling, add macaroni and cook until nearly tender, just underdone.
  7. Drain water and pour macaroni into a lasagna pan. Pour cheese sauce over the macaroni and mix well.
  8. Crumble topping over macaroni and bake in a 400ยบ oven until bubbly and topping is browned (about 15 minutes)
Serve with braised greens or a salad for a truly guilt-free comfort food meal.
Recipe by Amor y Sabor at https://amorysabor.com/buttery-baked-macaroni-cheese/