Light{er} Creamy Homemade Macaroni & Cheese
Author: 
Prep: 
Cook: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cups dry macaroni
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 tsp dried mustard (optional)
  • 1 tsp salt
  • 1 cup milk
  • 1 cup chicken broth
  • 1¼ cups spaghetti squash puree (see note)
  • 125 g (1/2 a pkg) cream cheese
  • 2 cups lightly packed grated cheddar cheese, preferably sharp cheddar
  • ½ tsp black pepper
  • 3 Tbsp chives (optional)
Instructions
  1. Prepare pasta according to package directions and drain.
  2. While it cooks, melt butter over medium heat in a large saucepan. Whisk in flour, dried mustard, and salt until combined. Pour in milk and chicken broth, whisking vigorously to prevent lumps. Bring to a simmer, stirring frequently, and simmer until thickened (5-8 minutes).
  3. Stir in squash and cream cheese until cream cheese is melted. Remove from heat and stir in pepper and cheddar cheese until melted. Add chives, if using, reserving a few to sprinkle on top.
  4. Toss cheese sauce with noodles, sprinkle with reserved chives, and let rest 5 minutes before serving hot - the sauce will thicken further as it sits.
Notes
To make spaghetti squash puree:
Drizzle whole spaghetti squash lightly with olive oil or spray with cooking spray. Pierce all over with a fork or sharp knife and roast on foil-lined baking sheet at 400 degrees for about 1 hour, until you can easily slide in a sharp knife. Let cool slightly before cutting off stem end and slicing whole squash lengthwise. Gently scoop on seeds with a spoon and discard. Shred remainder of squash with a fork and remove to blender or food processor. Blend with just enough milk or water to make a smooth puree - add up to about ¼ cup of liquid. Puree can be stored in the fridge for up to a week, or frozen for longer storage.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/07/lighter-creamy-homemade-macaroni-cheese/