Mac N’ Cheese


This is a really unique twist to the popular comfort food.  Try this healthy version but be prepared it has a kick.   You may not want the cayenne pepper in it, or maybe you do?  🙂

8 ounces whole wheat elbow macaroni
1 1/4 cups low-fat, no salt-added cottage cheese
1 1/2 cups pureed butternut squash
3 teaspoons olive oil, divided
1 large onion, chopped
1 cup shredded, reduced-fat cheddar cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons seasoned bread crumbs
2 tablespoons grated Asiago or Parmesan cheese


  1. Preheat your oven to 350 degrees and grease a 2-quart casserole dish with cooking spray.
  2. Cook the whole wheat macaroni using the directions on package.  Rinse macaroni when cooked.
  3. Blend the butternut squash and cottage cheese until smooth.
  4. Pour 1 teaspoon of olive oil into a medium skillet and sauté the chopped onion, about 5 minutes.   Combine the onion in a large mixing bowl with cottage cheese/butternut squash mixture, cheddar cheese, black pepper and cayenne pepper.   Mix ingredients and then place the mixture into the greased baking dish.
  5. Mix 2 teaspoons of olive oil, bread crumbs, and grated cheese in a small bowl.  Spread this mixture on top of macaroni.
  6. Place uncovered macaroni into oven for about 30 minutes.

About James Langan

In 2014, I created the Fit in Daytona Magazine as the writer, photographer, interviewer, and digital designer. After it's local explosion in popularity, the magazine grew & evolved into an online fitness publication. - Founder of Fit in Online, host of the Fit in Online Fitness Documentary.

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