Healthy Mac and cheese (so good!)

Butternut squash Mac and Cheese

1 lb Macaroni (or any small pasta. I used penne, 1 box)
1 med sized butternut squash
1 tbsp extra virgin olive oil
2 tbsp butter
1 med onion- diced or grated
2-3 cloves of garlic- minced
3 tbsp all purpose flour
2 cups chicken stock (or veggie stock)
1 cup plain nonfat greek yogurt
1 1/4 cup sharp cheddar cheese- grated
1/4 cup parmesan cheese (if you have it)
1/4 tsp nutmeg
1/2 tsp garlic salt
1/2 tsp black pepper

optional - 1 lb ground spicy turkey sausage

Slice butter nut squash in half, put on baking pan. Fill bottom of pan with water - roast @ 400 for about an hour or until a fork slides in an out well. You want it to be SOFT. When done peel and set aside.

Mean time- add sausage to pan and brown well in a small amount of olive oil. Drain and set aside. Also- start boiling water for pasta. Cook pasta al dente while your making the rest of the dish. Drain and set aside unless you have good timing then add directly to dish.

In a large pot heat up butter and oil. Add in onion and garlic and caramelize. Add flour and stir with wisk. Add in stock and wisk for a minute until well combined. Add entire butternut squash. I added a few large chunks at a time and mashed in with a masher until mashed potatoes consistency, you can thin with a little water if needed. Mix in well. Add greek yogurt and stir, add cheese and stir. Add in spices. Stir in sausage, then stir in pasta. I transferred everything to a large bowl and stirred well. Serve immediately.


(NOTE) I made everything besides pasta and cheese before hand during the day when I had time and put in the fridge. When we were ready for dinner I put the mix back on the heat, boiled the pasta, added in cheese and yogurt and added pasta and sausage. Good time saver!

Its so warm and creamy! But its deceptive cause all the warm creaminess comes from healthy no fat yogurt and squash so it is super healthy too!!

Enjoy!