Healthy Lunch Makeover Mac and Cheese

Ingredients

• 12-ounce package of whole wheat macaroni, cooked
• 1 cup butternut squash, cubed, boiled and pur�ed
• 1 cup cauliflower, boiled and pur�ed
• 1 cup non-fat milk
• 1 tablespoon organic butter
• 4 tablespoons non-fat Greek yogurt
• 1 cup shredded part-skim sharp cheddar cheese
• 1/2 cup shredded non-fat Monterey Jack cheese
• Salt and pepper to taste
• Shredded Parmesan for garnish
• Serves 4

Directions

1. Preheat oven to 400 degrees F.
2. Place squash pur�e, cauliflower pur�e, milk butter and yogurt in a large pan over medium heat, and stir until well combined. When the mixture starts to simmer slowly begin adding the cheeses, stirring the entire time.
3. When the cheese is completely melted, season with salt and pepper to taste.
4. Slowly stir in the cooked macaroni, a little bit at a time to ensure the pasta becomes saturated with the cheese mixture.
5. Once all of the macaroni is in the pan, transfer the mixture to a glass casserole dish.
6. Sprinkle Parmesan over the top and bake for 25 minutes.