Skinny Jeans Mac n' Cheese

A cold and rainy weekend almost demands comfort food.  And although the old-fashioned-too-many-calories-to-count-version is never a bad thing, I thought I would try to lighten it up a bit.  After all, it was the LA Marathon this past Sunday that literally passes by our house.  If I couldn't even get out of bed to watch those active and determined folks run 26 miles at the crack of dawn, the least I could do was make mac n' cheese right?    

I was inspired to tweak this recipe after reading a similar one on foodgawker.com.  This recipe has the same yummy texture and taste of regular mac n' cheese, but there is a secret ingredient: butternut squash!  It adds a slightly sweet flavor, but other than that, this is truly a fake-out dish.  If you have kids, I would definitely try this out.  And if you are just trying to fit into your skinny jeans, then go ahead and indulge because this won't make you feel like you need to lay in the fetal position after one serving!

Ingredients:

a bag of cooked pasta (I used brown rice pasta to kick up the healthy factor, but you can use any pasta you like, such as macaroni or rotini}
2 tablespoons butter
1/2 large onion, finely diced
2 cloves garlic, minced
2 cups diced butternut squash {1/4 inch dice}
1 cup chicken stock
1 1/2 cups of a grated cheese blend (i.e. cheddar cheese, jack cheese and mozzarella)
1/4 cup grated parmigiano reggiano, plust more for topping (which includes 1/4 cup of toasted panko)
salt & pepper, to taste
1-1 1/2 cups of milk (I used nonfat and it turned out great)

Directions:

Pre-heat oven to 400 degrees.  Cook pasta according to package, minus a few minutes (the pasta will continue to cook in the oven.)  Heat butter in saute pan and brown onions, butternut squash, and garlic to a nice golden color (make sure to not burn the garlic.)  This will take about 5 minutes.  Then add the chicken stock and let reduce by half.  When the liquid has reduced and the squash is fork tender, mash up the mixture with a fork or potato masher.  Next, add the cooked pasta and cheeses little by little.  I alternate adding cheese and milk, as the cheese begins to melt.  Make sure to continue stirring and continue to add the milk to create a sauce. This won't take longer than a few minutes. Add salt and pepper to taste.

The mac n' cheese is ready to eat now, but if you have the willpower to wait just a few more minutes, the next step is well worth it!  Add your mac n' cheese to casserole dish that has been sprayed with Pam. Toast the panko bread crubms in a saute pan for 2 minutes in a little olive oil.  Then sprinkle the panko and remaining parm on top of the dish, distributing evenly.  Bake in the oven for about 20 minutes until bubbly and brown.  Yummm!!