This healthier macaroni and cheese is perfect for those days when nothing else will do. Our version delivers the comfort of warm, gooey, cheesy goodness – without being high in fat. Pureed winter squash takes the place of some of the cheese, although you would never suspect it’s healthier from the deliciously creamy results.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
½ pound of whole wheat macaroni
½ cup frozen peas
1 teaspoon Dijon mustard
1 cup 1% milk
4 ounces Monterey jack cheddar cheese blend, shredded
2 ounces reduced-fat cream cheese
1 10 to 12oz package frozen pureed winter squash, thawed
- Cook the noodles according to package directions, adding the peas during the last 2 minutes of cooking time.
- Meanwhile, combine the squash and milk in a large saucepan over medium heat until barely simmering. Remove from the heat and stir in the cheeses and mustard. Last stir in the pasta, peas and salt to taste.
Variation: Prefer your mac n cheese with a crumb topping?
Combine 2 tablespoons of panko breadcrumbs and 1 tablespoon of olive oil. Sprinkle on top of the pasta mixture in an 8 x 8 oven-safe dish and bake and 375°F for 20 minutes until bubbly. Then broil for 5 minutes or until top is browned
Makes 6 servings
Total fat: 10g
Dietary fiber: 3.6g