Healthiest Macaroni And Cheese

• 4 cups cubed peeled butternut squash (about 1 1 1/2 pound squash)
• 4 cups of low- fat milk
• 2 teaspoons of kosher salt
• 1 teaspoon of freshly ground black pepper
• 9 ounces of cheddar cheese
• 1/4 cup (1 ounce) of finely grated fresh Parmigiano-Reggiano cheese
• 1 pound uncooked your favorite pasta
• 1 head of cauliflower finely chopped

1. Preheat oven to 375 degrees.
2. Combine the squash, and milk, in a medium saucepan. Bring it to a boil over medium-high heat, being careful not to scorch the milk. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
3. Blend the milk and squash until its smooth. While it's still hot, add in the 9 ounces of cheese.
4. Cook the pasta, with the cauliflower according to package directions, and drain well.
5. Combine the pasta and cauliflower mixture with the squash mixture, in a dutch oven.
6. Bake for 30 minutes or until browned and bubbly.

butternut squash, milk, kosher salt, ground black pepper, cheddar cheese, cheese, pasta, cauliflower

Taken from food52.com/recipes/14466-healthiest-macaroni-and-cheese (may not work)