Indulge your family with a dinnertime favorite of mac 'n cheese that's extra gooey and better for your waistline!
Kid-Friendly, Kosher, Pasta
dinner recipe, kid-friendly, mac and cheese, macaroni and cheese
2cupscubed butternut squash
1poundwhole wheat fusilli pasta
1/4cuplight butter spread with canola oil
1cupminced yellow onion
1/4cupwhole wheat flour
3tablespoonsgrainy Dijon mustard
3cupsreduced-fat shredded sharp cheddar(I use Cabot Sharp Light)
1/2cupgrated Parmesan cheese
2tablespoonsfinely chopped sage(optional)
Fried sage leaves for garnish(optional)
Bring a small pot of water to a boil; add butternut squash and cook 15-20 minutes until tender. Drain and puree with a hand immersion blender or food processor until smooth. Set aside.
Cook pasta according to package directions; drain and return to pot.
While pasta is cooking, melt butter spread in a large saucepan over low heat. Add onion and garlic to melted butter and stir for 1 to 2 minutes. Add flour, mustard, salt, and chili powder; whisk to stir until a thick paste forms.
Slowly pour in the milk and whisk vigorously to prevent curdling. Add the pureed squash, stir to combine, and whisk every couple of couple of minutes until mixture is thickened, about 10 minutes total.
Remove pot from the heat; add shredded cheddar, parmesan, and chopped sage if using. Stir until cheese is melted and smooth. Mix sauce and pasta. Serve with fried sage leaves if desired.