Like the previous recipe we posted, this one also uses Greek/Natural yoghurt as opposed to other dairy ingredients like milk and butter. The yoghurt recreates the classic macaroni cheese dish with a tangy twist and is a healthier alternative to large quantities of butter, milk and cheese (obviously this recipe still contains cheese!) whilst maintaining the typical creamy texture. To make the recipe even healthier, switch to low fat versions of the cheese and yoghurt and add more vegetables opposed to pasta.
- 1 garlic clove
- 1 small onion (or 1/2 large)
- 1 small butternut squash, diced
- OPTIONAL a few sprigs of cauliflower
- salt and pepper to season
- 500ml Greek Yoghurt (you can opt for a low fat one if you like)
- 300g cheddar cheese (you can make this 500g if you’re feeling particularly decadent )
- breadcrumbs of 1-2 slices of bread (I used two slices of a small seeded batch
- sprinkle of paprika to cover the top before cooking
- a 500g bag of macaroni or spirali pasta (although technically you can use whichever type you prefer, it’s just the pasta shape allows for the sauce to spread)
- Cut the onion and garlic into small pieces and fry with a small amount of oil. When browned, add the cubed butternut squash pieces and cook together until the butternut squash softens a bit. You can test this by sticking a sharp knife into it – if it slides off then it is done. Add the cauliflower (you can boil this first if you like softer cauliflower)
- Meanwhile cook the whole bag of pasta for about 10-12 minutes and drain
- Add the yoghurt, 3/4 of the cheese and salt and pepper into the pan with the vegetables and stir on a very gentle heat.
- Once combined, add the pasta and stir together
- Pour into a large oven dish and sprinkle with the breadcrumbs and the rest of the cheese. You can also add a pinch of paprika over the top before cooking if you want a slightly spicy twist.
- Bake for 20-30 minutes at 180 degrees
This is based on the recipe being divided into 7 portions and with 300g of cheese. Divided into 6, the portions are around 530 calories.
– Lucy Lincoln