-Under 250 Calories
Creamy Light Macaroni Cheese with Butternut Squash
A light firm favourite made extra tasty with some delicious butternut squash. You can add a sprinkling of chilli powder or paprika before baking for a spicy flavour.
Ingredients: Serves three – four
- 250g butternut squash, peeled and cut in to 1-cm cubes
- 125ml vegetable stock
- 60ml semi-skimmed milk
- 1 garlic clove, chopped
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
- 1 tablespoon Greek yoghurt
- 25g Gruyère cheese, grated
- 20g Vegetarian pasta cheese, finely grated (you can use any hard cheese)
- 150g uncooked whole-wheat macaroni
- 1 tablespoon olive oil
- 50g Panko breadcrumbs
- Sprinkle of chilli powder or paprika (optional)
Preheat the oven to 190°C/400°F/Gas 6.
Combine the butternut squash, stock, milk, garlic and seasoning in a medium saucepan and bring to the boil over a medium-high heat.
Reduce the heat and simmer until the squash is tender then remove from the heat, allow to cool for 5 minutes and spoon into a blender along with half of the cooking liquid. Allow the steam to escape for 2 minutes, then blend until smooth.
Stir in the Greek yoghurt and both cheeses, saving a little for the topping.
While the squash is cooking, cook the pasta according to packet instructions and drain well, next add the pasta to the squash mixture and stir together then spread evenly into a deep ovenproof dish.
Finally, in a lightly oiled frying pan gently brown the breadcrumbs, remove from the heat and stir in the remaining cheese and sprinkle evenly over the hot pasta mix, finally top with the chilli powder or paprika, then bake in the oven for 25 minutes or until bubbling, super with a mixed salad.