Healthy Mac and Cheese

Yes, as a main dish!! Sometimes I serve it alone as lunch to my kids, along with their choice of fruit and maybe a yogurt. It's filling and incorporates protein and carbs all at the same time.

My kids, like most kids in the universe, absolutely love macaroni and cheese. It's a well known comfort food even for adults, but is laden with fat and calories which can be discouraging when trying to eat healthier.

Who says you must give it up?? The good thing about this recipe is that it also "hides" some veggies in for those picky vegetable eaters. Hey! Gotta figure out how to get it in their little bodies somehow! If your kids are like mine, vegetables are a hard thing to get down their throats (well, except for my daughter.....she loves vegetables). Using fairly bland vegetables in small amounts in a dish your child loves is a good (but admittedly sneaky) way to get them to eat more than they do.
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Ellie's Mac and Cheese

• Cooking spray
  
• 1 pound whole wheat elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups 1 percent lowfat milk
  
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterey Jack cheese, grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons grated Parmesan
• 2 tablespoons unseasoned bread crumbs
• 1 teaspoon olive oil
  

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 10-12 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.