Butternut Squash Mac n Cheese

As a fighter, I need to eat healthier foods in order to train at optimal capacity. However, eating boring/bland food is not in my repertoire. I still eat what I enjoy eating but I try to lighten things up. Olive oil instead of butter and skim milk instead of cream. I use veggie or whole wheat pasta instead of regular pasta. I like to use veggie pasta in this dish because of the colors! They look so pretty sticking out from the neon cheese sauce. This recipe is so much better than the traditional mac n cheese because you don't get that heavy food coma feeling after eating it. I found this recipe on Tastykitchen.com and made my modifications. 

Here we go. I forgot to take step by step pictures but my directions are very clear and precise

Ingredients:

1 Tablespoon All Purpose Flour

1 Tablespoon Olive Oil

1 Package of Frozen Butternut Squash thawed ( freezer aisle at Ralphs) 

1/4 cup of Skim Milk but extra to thin out if sauce is too thick

5 oz of Cream cheese ( you can use light if you prefer) room temperature

1/2 a cheese block of extra sharp cheddar grated ( put in as much or little cheese as you like. I used about a little more than half because I like that cheesy flavor. Purchase cheese from Trader Joes, its a much better deal most of the time) 

1 teaspoon cayenne pepper ( I like the kick) 

1/4 teaspoon of paprika

pepper (if you'd like...i didn't add any)

Directions:

Put a pot of water to boil for the pasta. Once its at a boil salt the water and pour in the pasta. Give the pasta a stir and cook to directions on package. 

Set burner on medium and pour olive oil into another pan. 

When oil is warm, dump the flour into the pan and wish until the flour becomes a paste. 

Let this paste cook for a few seconds before you whisk in the milk. 

Once the milk and flour come together smoothly, put the thawed butternut squash puree in the the milk mixture and whisk until smooth.

Put the room temperature cream cheese into the butternut squash mixture and combine until there are no lumps.

Season with cayenne pepper, paprika and pepper (optional)

Once this is warmed  put in the grated cheddar cheese. (grated cheese melts more evenly)

Once pasta is done cooking, drain and pour pasta back into pot. Pour cheese sauce over noodles and stir.

This meal literally takes 12 mins! Serve with side of salad or meat if you're feeling carnivorous. 

Mmmm cheesy!

The sauce looks like the blue box mac n cheese but MUCH tastier!

The veggie noodles look so gorgeous!

This recipe makes enough cheese sauce for a pound of pasta! 

Lets EAT!

Put on your stretchy pants, its time to carb load! This also heats up really nicely. If you want to do it traditional casserole way. I recommend cooking the pasta for 5 mins and then mix sauce with the noodle. Pour into casserole dish and sprinkle a combined mixture of panko breadcrumbs and parmesan cheese. Drizzle with olive oil or truffle oil on top and bake at 350 for 10-15 or until crust is brown .

Happy Eatings!