In the Kitchen Featuring: Mac & Cheese

Healthy Macaroni & Cheese

I’ve seen several recipes call for butternut squash in macaroni and cheese, not only for the “cheesy” color, but for an added healthy twist; it holds the dish together well while lessening the need for added cheese. Sometimes it’s nice to get your veggies in a comfort dish! – Carmelo Sigona. Adapted from Food Network.

Ingredients:

• 1 package Saporito Fresh Pasta macaroni
• 1 1/2 cups cubed butternut squash
• 1 cup milk (2% will do)
• 1 TBL butter
• 3 TBL Greek yogurt (such as 0-2% Total Fage)
• 1 cup shredded or Moo-net white cheddar
• 3/4 cup shredded Moo-na Lisa cheese
• 3/4 tsp ground mustard
• 1/8 (scant) tsp ground nutmeg
• Salt & pepper, to taste

Directions: Preheat oven to 400F.

Place butternut squash cubes in a *pot of water, bring to a boil and cook until fork tender. Drain and puree in a food processor or blender.

*Note: For more flavor, you may roast the butternut squash as opposed to boiling.

Meanwhile, cook pasta according to package directions. Drain and set aside.

In a large pot over medium-high heat, add the pureed squash, milk, butter and yogurt. As it begins to simmer, slowly start adding the cheeses, stirring constantly. When all of the cheese is melted and the sauce begins to thicken, season with ground mustard, nutmeg, salt and pepper.

Fold in the pasta and mix well to coat. Transfer the mixture to a baking dish and bake at 400F for 20 minutes. The top should be lightly browned. Allow to cook 5-10 minutes before serving.

Simple Macaroni & Cheese

To bake or not to bake? I say why wait for macaroni & cheese to bake when you don’t have to! For this recipe, the choice is yours; whichever you choose, the dish comes together in no time and is sure to satisfy.

Ingredients:

• 1 pkg Saporito Fresh Pasta macaroni
• 4 TBL butter
• 5 TBL flour, such as King Arthur all-purpose flour
• 1 1/3 cups 2% milk
• 3/4 cup Moo-Net white cheddar (found only at Sigona’s)
• 3/4 cup Moo-Na Lisa cheese (a gouda-gruyere style cheese found only at Sigona’s)
• 3/4 tsp ground mustard
• Salt and pepper, to taste

Directions: Cook macaroni according to package directions. Drain and set aside.

Meanwhile, heat a saucepan over medium heat. Add the butter. Once melted, add the flour and whisk to combine, making a paste-like consistency. Whisk in the milk and continue whisking while the mixture cooks for 3-5 minutes; do not let it boil. The mixture will thicken and become smooth.

Remove from heat and stir in the cheeses, ground mustard, salt and pepper. Fold in the macaroni and stir well to coat.

NOTE: You can eat it as is or bake it. No need to wait if you’re in a hurry!

Transfer the mixture to a baking dish and bake at 400F for 20 minutes. The top should be lightly browned. Allow to cook 5-10 minutes before serving.