We’re using regular ole elbow macaroni, but our cheese sauce actually contains a hidden healthy ingredient: butternut squash. And as a bonus, because we love you, we’re adding decadent lobster.
YIELD 6–8 servings
ZEST FACTOR medium
PREP TIME 15 minutes
COOK TIME 25 minutes
1 (1-pound) package elbow macaroni
1 tablespoon butter
1 large shallot, minced
3 jalapeños, seeded and minced
1½ cups frozen butternut squash, thawed
1 (14.5-ounce) can vegetable broth
¾ cup fat-free half-and-half
1 teaspoon salt
¼ teaspoon ground nutmeg
1/3 cup shredded Gruyère
½ cup shredded habanero cheddar
1 pound cooked lobster tail meat, chopped
salt and white pepper to taste
1. Cook the macaroni according to package directions. Drain and set aside.
2. Melt the butter in a large skillet over medium. Add the shallots and jalapeños and sauté for 2–3 minutes. Add the squash and stock. Stir and mash to combine until warmed through and smooth. Stir in the half-and-half, cheeses and seasonings until the cheese melts and the mixture is creamy.
3. Add the pasta and lobster and stir to combine. Season with salt and white pepper before serving hot.