Healthier Butternut Mac and Cheese
This creamy, cheesy delicious mac and cheese is a twist on the beloved classic from the talented Hebe Burton, AKA Burton's Bakes. Made using nutrient-rich butternut squash, this lighter, cheesy pasta is perfect for a mid-week meal upgrade.
Ingredients
- 90g Rizopia elbows
- 250g butternut squash, roughly chopped
- 1 garlic clove, peeled
- 1 tsp smoked paprika
- 1 tsp onion granules
- 1 tbsp tomato puree
- 45g reduced fat cream cheese (11% fat)
- 60ml milk
- 50g mozzarella, sliced
- Handful cherry tomatoes, sliced
Method
- Cook the pasta according to packet instructions, but only cook for 8 minutes. Drain, and run through with cold water to cool. Set aside.
- Add the butternut squash and garlic clove to a pan with roughly 1/2 cup water. Clamp the lid on and cook until soft and tender – this should take about 15 minutes.
- Preheat the oven to 200C and get an 18cm baking dish ready.
- Once the butternut is cooked, turn the heat off, leaving the lid on to cool for 1o minutes or so. Add the paprika, onion granules, tomato puree, cream cheese and milk and blend until smooth.
- Add in the al dente pasta and coat in the sauce. Pour into the baking dish. Top with the sliced mozzarella and cherry tomatoes and bake in the oven for 25 minutes or until bubbling and the cheese melted and golden.
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