A delicious way to trick your kids (or husband) into eating their vegetables. All they'll see is this creamy delicious macaroni and cheese, an everybody favorite!
Healthy Skillet Mac and Cheese
2 servings | 30 minutes
Ingredients:
3 oz whole grain elbows pasta
170g (~1 cup) frozen cauliflower (chopped into smaller pieces)
1/2 cup skim milk
130g (~2/3 cup) frozen squash (puréed is ideal but I used diced and mashed it into the milk in step 4)
1 oz cheddar
1 oz mozzarella
1 tbsp Greek yogurt cream cheese
1/8 tsp cayenne
1/4 tsp ground mustard
2 tbsp ricotta cheese
2 tsp breadcrumbs
2 tsp parmesan cheese
1/2 tsp butter
Cast iron skillet (I used an 8” but you could also use a small quiche dish, other ramekin, or a smaller dish/skillet for a single serving!)
Directions:
Preheat oven to 375 degrees.
Bring a medium pot of water to a boil and add pasta and frozen cauliflower chunks. Cook 5-8 minutes or until pasta is tender.
In a medium saucepan, add milk and frozen squash over low heat, breaking up the squash as it defrosts.
Once defrosted, bring the heat up to medium and heat until simmering.
Remove from heat and stir in cheddar, mozzarella, ricotta, cream cheese, mustard, cayenne, salt and pepper.
Drain pasta/cauliflower and mix with cheese sauce.
Spray skillet with non stick spray and pour in mixture.
Melt butter for a few seconds and mix with Parmesan and bread crumbs. Crumble mixture over the skillet.
Bake in oven for 15 min. Finish with a few minutes under the broiler to get it brown and crispy.
Personally I think this is best enjoyed with some of my Sweet and Smoky BBQ Chicken on top!
