12
Macaroni and cheese used to be one of my favorite comfort foods. My mom made it with cubes of cheddar cheese that melted into the pasta. I like that so much better than the saucy stuff. So when I tried to make a lightened-up version of Mom’s mac and cheese, I pretty much followed her assembly method, and just reduced the amount of cheese and butter involved. Oh, and I usually use almond milk (only 30 calories in a whole cup!) And, the biggest change I made was to add the butternut squash. I really enjoy the taste of the butternut squash with the macaroni and cheese, and of course, it substantially increases the portion size! This recipe makes four large servings at approximately 250 calories each. Why did I name it Debby’s FAMOUS Mac and Cheese? I don’t know. It's only famous in my own mind. I don’t think I’ve ever served it to anyone else…
Click here to read Debby's Healthy Living blog.
.jpg "2019 Sponsor - BERNINA Q 24")
