Mac and cheese is delicious all the time, but it’s even
better on chilly fall days. This recipe
is the perfect combination of fall flavors for a fun take on the classic dish!
Ingredients:
1 box penne pasta
½ chicken breast, cooked and shredded
Onion, chopped
Butternut squash, cubed
Apple, chopped
Greek yogurt
Shredded cheddar cheese
Shredded mozzarella cheese
Milk or cream
Butter
Salt
Soy sauce
Sweet rice wine vinegar, like Mirin
Nutmeg
For the bread crumb topping:
Plain breadcrumbs
Brown sugar
Nutmeg
Salt
Directions: Preheat oven to 350. In a large frying pan begin sautéing butternut
squash with some butter. When they begin
to brown add the onions and sauté until almost caramelized, then add
apples. Cook until slightly soft. Mix in the chicken and season with salt, soy
sauce, sweet rice wine vinegar, and nutmeg, to taste. Remove from heat.
Cook the pasta. While
that cooks, put about ½ to ¾ cup Greek yogurt (as much as you like according to
how much cheese sauce you like on your mac and cheese), cheddar, mozzarella,
and some milk or cream in a saucepan and heat on medium, stirring until the
cheese is melted. Add more cheese and
milk/cream as you like until it reaches your desired consistency. Mix in some salt and a dash of soy sauce, to
taste.
Once the pasta has been cooked and drained, put it back in
the empty pot and add the chicken mixture and cheese sauce. Mix well, then put in a casserole dish.
In a small bowl mix together breadcrumbs with just a bit of
brown sugar, nutmeg, and salt. Sprinkle
over the top of the mac and cheese. If
you like, pour a small amount of melted butter over the breadcrumb topping.
Bake covered for 20 minutes, then remove the lid and bake
another 5 minutes. Enjoy!
~Alyssa
