To increase the health factor of this American classic, this mac and cheese recipe uses whole-wheat pasta, low-fat milk, reduced-fat American cheese and puréed butternut squash as a thickening agent.
3 cups whole-wheat elbow macaroni
1 12-oz. can low-fat evaporated milk
1/2 tsp. mustard powder
1 tsp. granulated garlic
1 tbsp. kosher salt
1/2 tsp. pepper
3 cups reduced-fat American cheese
4 cups butternut squash, boiled, puréed
1. Cook pasta al dente, drain and set aside.
2. Add remaining ingredients to large
sauce pot and cook over medium heat until cheese has melted.
3. Add cooked pasta and let stand for 5 mins. to allow sauce to thicken.
Recipe by Ben Guggenmos, Hillsborough County (Fla.) Public Schools