I’m starting a health cleanse tomorrow so tonight was my last supper and it consisted of leftover mac & cheese and halloween candy – perfection! My friend Kami created this recipe and I must say her new Husband Dan is a lucky man! This is such a perfect combination of all the great flavors of fall. And, as far as mac and cheeses go, this one really isn’t that bad for you. Its stocked with fruit and veggies and the whole wheat penne makes it healthy as well. Guess I better go scarf down some more Halloween candy to make my last supper well worth it!

Ingredients:

  • One pound whole wheat pasta (I used penne)
  • 2 boneless, skinless chicken breasts
  • 1 small butternut squash, peeled and chopped into small cubes (or if you’re lazy you can buy it pre-chopped like I did)
  • 2 large pears, peeled and chopped
  • 1/2 sweet onion, diced
  • 3 zucchinis, chopped
  • 3 TB Olive oil
  • 1-2 Bay leafs
  • 3 TB Butter
  • 3 TB Flour
  • 3 Cups Milk (any fat content will do)
  • 12 ounces shredded cheese of your choice (gruyere and cheddar recommended)
  • 1/2 Cup shredded parmesan cheese plus more for topping

For the Topping:

  • 1 TB Butter
  • 1/2 Cup Panko Bread Crumbs

Directions:

1. Preheat the oven to 350 Degrees

2. Place the chicken breasts in an oven safe dish or pan, drizzle with 1 TB olive oil and season with salt and pepper. Bake for 25 minutes or until cooked through and no longer pink.

3. While chicken is cooking, chop the fruit and veggies

4. Once chicken is cooked, remove from oven and allow to cool. Once cooled, chop into bite size pieces

5. Increase Oven temperature to 425 Degrees

6. Arrange the squash, zucchini and pears on a baking sheet, toss with 1 TB olive oil and salt and pepper to taste. Roast in the oven for 25 minutes, flipping the veggies half way through.

7. Heat a skillet over medium heat and add 1 TB olive oil. Add the onion, bay leaf and a pinch of salt. Cook until onions are translucent, about 6 minutes

8. Bring a large pot of water to boil and cook the pasta, drain and rinse.

9. Once the squash mixture is done, reduce the oven temperature to 350 degrees

10. In a large saucepan, melt three TB of butter over medium hear and whisk in the flour to create a roux.  Slowly add the milk while continuing to whisk. Season with salt and pepper. Continue to whisk until just before milk reaches a boil and mixture thickens. Reduce heat to low and stir in the cheeses (remember to save some parmesan for the topping).

11. Turn off the heat and add everything to the cheese sauce (Pasta, veggies, onion mixture, chicken) Mix to combine.

12. Pour the mac and cheese into a large baking dish (I used a 9×11 dish)

13. Melt 1 TB of butter and mix with the panko. Top the mac & cheese with the remaining parmesan and panko mixture.

14. Bake for 30-35 minutes. Delish!

ENJOY!

SOURCE: The Amazing Kameron Comstock 

Me & Kami doing what we do best

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