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Creamy Macaroni and Cheese

Winter squash brings great flavor to this healthier version of homemade mac and cheese!

Recipe Source: Modified from a Cooking Matters recipe


  • Non-stick cooking spray
  • 12 ounces whole wheat macaroni
  • (1 1/2 pounds) butternut or acorn squash
  • 1/2 cup water
  • 6 ounces reduced-fat sharp cheddar cheese
  • (16-ounce) container nonfat cottage cheese
  • 1 cup nonfat milk
  • 1/4 teaspoon pepper
  • 1/4 cup dry whole wheat breadcrumbs


  1. Preheat oven to 375F.
  2. Coat 9-inch square baking dish with non-stick cooking spray. Set aside.
  3. Bring a large pot of water to a boil. Cook macaroni for 2 minutes less than package directions. Drain and set aside. Reserve pot for later.
  4. While pasta cooks, cut squash in half and scoop out seeds. Cut into large chunks. Place in microwave-safe bowl with water. Cover with plastic wrap. Microwave on high until tender, about 10 minutes. Let cool.
  5. While squash cooks and cools, grate cheddar cheese.
  6. Place cooled squash in pot used to cook pasta. Mash with a fork. Add cottage cheese and milk. Stir until smooth. Add pasta, cheddar cheese, salt, and pepper. Stir until combined. Spread evenly in prepared baking dish. Sprinkle with bread crumbs.
  7. Bake until breadcrumbs are browned and edges are bubbling, about 45 minutes.
Serving Size: 1 Cup
Total Fat6 g
Saturated Fat3 g
Cholesterol15 mg
Sodium85 mg
Total Carbohydrate26 g
Dietary Fiber3 g
Total Sugars2 g
Added Sugars included0 g
Protein8 g
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