Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Stealth Health Mac and Cheese

Kids will never guess just how loaded with good-for-them vegetables this pasta favorite is.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

The “cream sauce” is actually puréed butternut squash, and finely grated carrot and zucchini melt into the casserole as it cooks. Serve with a tossed salad. 

Servings
4

Ingredients

  • 1 lb. peeled, cubed butternut squash
  • 1 cup grated sharp cheddar cheese, divided
  • 4 oz. whole-wheat macaroni
  • 1 1⁄2 tsp. olive oil
  • 1⁄2 cup chopped onion
  • 1/2 cup chopped celery (3 ribs)
  • 1 clove garlic, minced (1 tsp.)
  • 1 large carrot, finely grated (3⁄4 cup)
  • 1 large zucchini, finely grated (3⁄4 cup)
  • 1⁄4 cup jarred roasted red pepper, drained and chopped, optional

Preparation

1. Preheat oven to 350˚F. Coat 6- x 6-inch baking dish with cooking spray.

2. Bring large pot of salted water to a boil. Add butternut squash, and boil 20 to 25 minutes, or until very tender. Remove to large bowl with slotted spoon. Mash with potato masher, and stir in 1⁄4  cup cheese. Season with salt and pepper, if desired, and set aside. 

3. Cook macaroni in same pot of boiling water 2 minutes fewer than recommended time. Drain, and run under cold water in colander.  

4. Heat olive oil in skillet over medium heat. Add onion, celery, and garlic, and sauté 3 to 5 minutes, or until translucent. Stir into mashed butternut squash purée. Add carrot, zucchini, roasted red pepper, if using, and pasta, and stir until mixture is coated with squash purée. Spread 1⁄3    pasta mixture in prepared baking dish, and sprinkle with 1⁄4  cup cheese. Repeat layering pasta and cheese twice, ending with a final sprinkling of cheese. Bake 20 to 25 minutes, or until top is crisp and brown, and casserole is bubbling hot.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 297
  • Carbohydrate Content 40 g
  • Cholesterol Content 25 mg
  • Fat Content 12 g
  • Fiber Content 6 g
  • Protein Content 12 g
  • Saturated Fat Content 6 g
  • Sodium Content 327 mg
  • Sugar Content 6 g