A Fall Twist on Mac & Cheese

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