Runyan’s Healthier Mac ‘N Cheese

While I have a personal rule that food is always better the fatter you feel after you eat it, sometimes you need to slim things down a bit. And while the blue box is always going to be a personal favorite of mine, Barrett tells me sometimes we have to eat like adults. Runyan assures me this is kick ass, and Runyan don’t play, so we’re in business.

1 package of frozen butternut squash puree (or roast and puree 1 medium squash)
1 lb short cut pasta (I use gemelli or shells)
1 cup of milk (add this as needed – you may not need the full cup or you may need a bit more)
1 cup shredded cheddar cheese
1/2 cup shredded fontina
parm and bread crumbs for topping
few dashes Worstershire
fresh or dried basil (1/2 teaspoon dried or 1 tablespoon fresh)

  1. Preheat oven to 350.
  2. In a saucepan, defrost squash on medium low heat with milk and worstershire. Add salt and pepper to taste.
  3. Meanwhile, cook pasta to just short of al dente – usually 2-3 minutes shy of recommended cook time. Drain pasta.
  4. At this point, the squash and milk mixture should be smooth and creamy. Add cheddar and fontina and stir. Toss in basil.
  5. Combine sauce with pasta in a baking dish. Top with parm, breadcrumbs, and olive oil if you like.
  6. Put in the oven for at least 30 minutes. Broil for a few minutes at the end to really brown up the top. Voila.
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Filed under Comfort food, Pasta, Side dishes, Southern food

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