A great healthy spin on an all-time classic. Once you try this you'll never want traditional mac and cheese again ! Also- this recipe is vegetarian :)

Butternut Squash Mac and Cheese

Ingredients:

4 cups of Butternut Squash Peeled and Cubed
1 1/4 cups of Vegetable Broth
1 1/2 Cups of Skim Milk
1 Sprig of Thyme
2-3 Garlic Cloves
1 Tsp of Salt
1/4 Tsp of Fresh Black Pepper
1 1/2 Cups of Shredded Gruyere Cheese
1 Cup of Grated Pecorino Romano Cheese
1/2 Cup of Graded Parmigiano Regiano Cheese
1 Pound of Cooked Elbow, Shell, or Cavatappi Macaroni (I prefer Cavatappi)
1 Tsp of Olive Oil
1/2 Cup of Bread Crumbs
2 Tbsp of Fresh Parsley

Directions

Preheat Oven to 375. In a large pot add Butternut Squash, Vegetable Broth, Milk, Thyme, and Garlic. Bring to a boil then reduce to low. Simmer for 25 minutes or until the Butternut Squash is tender.

Remove the Sprig of Thyme. Pour the Butternut Squash Mixture into a blender and puree. Add Salt and Pepper, and blend. Pour from the blender into a large mixing bowl and stir in all cheese ingredients. Then stir in Macaroni.

Pour the Macaroni mixture into a lightly greased 13x9 pan.

Drizzle Olive Oil in a small frying pan over medium low heat. Add the Bread Crumbs. Once the Bread Crumbs turn golden brown remove pan from heat. Sprinkle Bread Crumbs over Macaroni mixture and bake for 20 minutes. Remove from oven and sprinkle with Parsley. Serves 6-8 people.