Lighter Creamy Mac and Cheese
Creamy, cheesy stovetop mac with a secret: butternut squash and Greek yogurt in the sauce. Kids never know, and it is ready in 25 minutes.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 12 oz Whole-wheat elbow macaroni
- 1 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 1/2 cups 2% milk
- 1 cup Butternut squash puree (canned or frozen)
- 1 1/2 cups Sharp cheddar, shredded
- 1/2 cup Plain Greek yogurt
- 1/2 tsp Dry mustard
- 1/4 tsp Smoked paprika
- 2 cups Broccoli florets (optional)
Directions
- Cook macaroni, adding broccoli for the last 3 minutes. Drain.
- Melt butter, whisk in flour for 1 minute, then slowly whisk in milk and simmer until thickened.
- Stir in squash, mustard and paprika, then the cheddar until melted. Off the heat, stir in the yogurt.
- Toss with the pasta and season with salt and pepper.
Calorie breakdown
Pasta 200 · cheddar 113 · milk 30 · butter 17 · squash 13 · broccoli 12 · yogurt 11 · flour 9
💡 Lighter tip: Sharp cheddar gives more flavor per ounce, so you need less cheese.
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