Not Your Mama's Mac & Cheese

The original recipe can be found here and it is pictured below. However, Kevin wasn't completely sold on this version. So I made some alteration to take out some of the unneeded fat and up the cheesy-ness. We also added stewed tomatoes to the top of ours because that's just how you eat mac and cheese!

Butternut Squash Macaroni and Cheese

1 pound whole wheat pasta (or whatever pasta you have on hand)

2 packages of frozen winter squash (about 10 oz each)

1 cup chicken broth

Pinch of freshly grated nutmeg (sometimes we add this, sometimes we don't)

Pinch of cayenne pepper (we use 2 or 3 since we like it spicy)

Salt and Pepper

150z fat free ricotta cheese

2 oz shredded cheddar cheese (probably about 1/3 cup)

3 Tbsp parmesan cheese, grated

Stewed Tomatoes

Boil water and cook pasta as directed.

Combine thawed squash and stock. Stir in nutmeg, cayenne pepper, salt and pepper. Then add ricotta, cheddar and parmesan. Combine completely.

Combine pasta and sauce over low heat. Once completely heated through let sit (off of heat) for 3-5 minutes for the sauce to thicken.

Serve topped with stewed tomatoes.

For 8 servings, which are big, it is 6 WW points. Adding stewed tomatoes (1 cup) adds 1 point.