Healthy Macaroni and Cheese
- 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
- 1 cup Homemade Chicken Stock Homemade Chicken Stock
- 1 1/2 cups nonfat milk
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 3/4 teaspoon coarse salt, plus more for water
- Freshly ground black pepper
- 1 pound elbow macaroni
- 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
- 1/2 cup part-skim ricotta cheese
- 4 tablespoons finely grated Parmesan cheese (1 ounce)
- 2 tablespoons fine breadcrumbs
- 1 teaspoon olive oil
- Olive-oil cooking spray
- Produce
- Butternut squash (about 1 pound), small (1)
- Canned Goods
- Chicken stock homemade chicken stock, Homemade (1 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cayenne pepper (1 Pinch)
- Nutmeg (1 Pinch)
- Olive oil (1 teaspoon)
- Olive-oil cooking spray (1)
- Salt, coarse (3/4 teaspoon)
- Pasta & Grains
- Elbow macaroni (1 pound)
- Bread & Baked Goods
- Breadcrumbs, fine (2 tablespoons)
- Dairy
- Cheddar cheese, sharp (4 ounces)
- Milk, nonfat (1 1/2 cups)
- Parmesan cheese (4 tablespoons)
- Ricotta cheese, part-skim (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 6, 2011 (1 year ago).
52 people saved this recipe.
