Zesty, Cheesy Mac and Cheese
Enjoy this comfort food favorite without the guilt
This recipe is amazing – the best macaroni and cheese you've ever had with great flavor but a fraction of the fat and calories the old fashioned kind has. This is true comfort food. Just remember to taste it, and not overdo it.
Preheat the oven to 350 degrees. Boil pasta shells in salted water until slightly firm, according to package directions.
In another saucepan, combine the soymilk, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, pepper, Worcestershire sauce, and chili powder or Tabasco.
Drain the pasta but don't rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.
Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it. Sprinkle with breadcrumbs and Monterey jack cheese. Bake for 15 to 20 minutes.
Drain pasta (don't rinse) and combine with cheese sauce in another bowl. Taste and add salt and pepper as needed. Place in shallow baking dish, sprinkle with breadcrumbs and Monterey jack cheese and bake for 15 to 20 minutes or until slightly browned. Serve hot or warm.
This recipe was styled by chef Karen Pickus for Good Morning America.