This recipe is amazing – the best macaroni and cheese you’ve ever had with great flavor but a fraction of the fat and calories of the old fashioned kind. This is true comfort food. Just remember to taste it, and not overdo it.

Makes 4 servings

Bake time: 20 minutes

• 12 ounces whole wheat mini pasta shells (these hold the cheese better than elbows)
• 1 cup soy milk
• 1 cup freshly shredded Parmesan
• 1 cup reduced fat sharp cheddar cheese, shredded
• 1 cup frozen butternut squash, thawed
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ teaspoon pepper
• ½ teaspoon Worcestershire sauce
• ½ tsp. chili powder or a few dashes of Tabasco sauce
• 2 tablespoons whole wheat bread crumbs
• 2 tablespoons reduced fat Monterey jack cheese, shredded

Preparation

1. Preheat the oven to 350 degrees.  Boil pasta shells in salted water until slightly firm, according to package directions.
2. In another saucepan, combine the soymilk, Parmesan, cheddar, and butternut squash over medium heat until melted and combined.  Turn off the heat.  Add salt, mustard, pepper, Worcestershire sauce, and chili powder or Tabasco.
3. Drain the pasta but don’t rinse it.  Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta.  Taste and add more salt or pepper, according to your taste.
4. Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it.  Sprinkle with breadcrumbs and Monterey jack cheese.  Bake for 15 to 20 minutes.