Creamy Macaroni and Cheese
From the Good Shepherd Food Bank of Maine
Servings: 8 1-cup
Ingredients
- non-stick cooking spray
- 12 oz whole wheat macaroni
- 1.5 lb butternut or acorn squash
- 6 oz reduced-fat sharp cheddar cheese
- 16 oz container non-fat cottage cheese
- 1 c nonfat milk
- 1/4 t salt
- 1/4 t pepper
- 1/4 c dry whole wheat bread crumbs
Instructions
- Preheat oven to 375°F
- Coat 9-inch square baking dish with non-stick cooking spray. Set aside.
- Bring a large pot of water to a boil. Cook macaroni for 2 minutes less than package directions. Drain and set aside. Reserve pot for later.
- While pasta cooks, cut squash in half and scoop out seeds. Cut into large chunks. Place in microwave-safe bowl with water. Cover with plastic wrap. Microwave on high until tender. about 10 minutes. Let cool .
- While squash cooks and cools, grate cheddar cheese.
- Peel cooled squash. Place in pot used to cook pasta. Mash with a fork. Add cottage cheese and milk. Stir until smooth. Add pasta, cheddar cheese, salt, and pepper. Stir until combined. Spread evenly in prepared baking dish. Sprinkle with breadcrumbs
- Bake until breadcrumbs are browned and the edges are bubbling, about 45 minutes