Reinvent the ultimate pasta meal with this healthier take on mac 'n cheese.
- 1 butternut squash
- 8 strip turkey bacon
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil
- 2 oz goat cheese
- ½ cup low-fat parmesan cheese
- 1 tbsp fresh thyme
- ½ tbsp fresh rosemary
- salt and pepper to taste
- 1 tsp chopped chives
- To bulk up: Add wheat or quinoa elbow macaroni, 4 oz. or 1/2 cup.
- To shred down: Add cauliflower florets, chopped, 2 heads.
- Preheat oven to 400 degrees F.
- Cut the ends off the butternut squash, and slice it down the middle. Remove the seeds, and place it on a baking sheet. Spray the squash with coconut or olive oil, and sprinkle it with sea salt and pepper. Roast for one hour or until tender.
- Choose either macaroni or cauliflower. •Macaroni: Cook according to instructions while the squash is baking. When done, set it aside. •Cauliflower: Arrange the florets on a baking sheet. Spray them with olive oil and pepper, and roast them for 25 minutes at 400 degrees F.
- Set a nonstick skillet on medium-high heat, toss in the turkey bacon (uncured, nitrate free, from turkey meat), and cook until crispy. Allow it to cool for 2 minutes before chopping it into pieces.
- Remove the squash from the oven, and let it cool to near room temperature. Cut it into chunks, and peel the pieces.
- Add all the ingredients (except bacon bits and garnish) to a blender or food processor, and blend them to create a creamy, cheesy sauce.
- Pour the sauce over the macaroni or roasted cauliflower, stir, and toss in bacon bits. Stir it again, and season it to taste. Garnish it with chopped chives or parsley.