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Guilt-Free Mac and Cheese

Guilt-Free Mac and Cheese

Eric Greenspan stops by to make his delicious Guilt-Free Mac & Cheese.
Ingredients
  • 16oz, cubed, about 4 cups uncooked butternut squash
  • ½ cup crumbled feta cheese
  • ¼ cup plain fat free Greek yogurt
  • ½ tsp kosher salt
  • ½ tsp paprika (smoked variety)
  • 8 items, thinly sliced, about 2 cups uncooked shallots
  • 5 sprays cooking spray
  • 6 cups uncooked cauliflower, cut into small pieces
  • 6 oz uncooked orecchiette pasta
  • ½ cup, shredded light cheddar cheese
  • ½ cup panko breadcrumbs
  • 1 Tbsp grated Pecorino cheese
  • 1 tsp melted regular butter
  • 1 tsp dried sage
  • ½ tsp dried thyme


Directions:
TOTAL TIME: 1:10/ PREP: 0:30/ COOK: 0:40
SERVES: 6
DIFFICULTY: EASY


1. To make cheese sauce, boil butternut squash until tender, about 10-12 minutes; drain and place in a food processor or large blender. Add feta, yogurt, salt, and paprika; process until smooth. Taste and adjust seasonings, if necessary.


2. Preheat oven to 375F. Place shallots on a sheet pan; coat with cooking spray. Roast until tender and caramelized, stirring a few times, about 15-20 minutes.


3. Boil cauliflower until tender, about 8-10 minutes; drain.


4. Boil pasta according to package directions; drain.


5. To make topping, combine panko, pecorino, melted butter, sage, and thyme in a small bowl; set aside.


6. To assemble mac and cheese, combine pasta, cauliflower, cheese sauce, cheddar cheese, and shallots in a 2 quart casserole dish; stir to combine. Sprinkle with panko mixture; heat through, about 15 minutes.


7. Serving size: about 1 1/3 cups


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