Calling all Mac and Cheese lovers!
I am so excited about this recipe because who doesn’t love mac and cheese?
Many of us grew up on the creamy, cheesy pasta and I admit that it gets a mediocre rap on the health front. Cheese, in moderation, is a good source of calcium and vitamin D but too much is high in saturated fat and sodium which should be avoided in excess.
What makes this dish especially noteworthy is that it’s made with three unlikely ingredients: Butternut squash, cauliflower and Bolthouse Farms Ranch.
Yes, this mac and cheese will help you, your kids and your significant other help meet your 5+ daily servings of fruit and veggies!
I used Bolthouse Farms Classic Ranch dressing. Bolthouse Farms salad dressings are on my list of must-have products year-round because they have fewer calories and fat, but all the flavor and creaminess you crave. They are also incredibly versatile – from salads to mac and cheese! All their dressing have 60 calories and five grams of fat or less per serving with no added preservatives or artificial flavors.
Tune into Good Food Friday this week on ABC WCIV Lowcountry Live for more comfort foods with a healthy twist!
If you make this, be sure to share with me on Instagram!
- 16 ounces lentil elbow pasta
- 2 cups shredded cheddar cheese
- 1 cup butternut squash, cubed
- 1 cup cauliflower florets
- 1/4 cup Bolthouse Farms Classic Ranch
- 1 cup low fat milk
- 2 tbsp ghee
- Parsley, chopped
- Cook pasta according to package instructions. Rinse and drain.
- Steam butternut squash and cauliflower. Drain and transfer to a blender. Process until smooth and transfer to a medium saucepan.
- In the medium saucepan, add Bolthouse Farms Classic Ranch, milk, ghee and cheese. Whisk until you achieve a sauce.
- Pour sauce over cooked pasta and stir to incorporate.
- Garnish with parsley before serving.
Sponsored by Bolthouse Farms.