The BF and I went to brunch this past weekend at Lost Society on U Street, which just opened for Sunday brunch a few weeks back. Browsing the menu, I saw mac ‘n cheese listed as a side dish–and knew I had to have it.
You see, I have a thing for mac ‘n cheese. Kraft, homemade, Annie’s, four cheese…you name it, I’ll eat it and love it. And the mac ‘n cheese at Lost Society did not disappoint. The white cheese dish was creamy perfection, and topped with the right amount of crisp breadcrumbs to add texture.
But alas, cheesy, creamy mac ‘n cheese is not exactly a nutritious part of a balanced diet.
So instead of trying to recreate Lost Society’s version of the dish, I opted to use a recipe adapted from Cooking Light that uses butternut squash for color and creaminess, and a whole lot less cheese, cream and butter than your average mac ‘n cheese.
- 1 pound pasta
- 3 cups cubed butternut squash
- 1 1/2 cups skim milk
- 1 1/2 cups low sodium chicken broth
- 1-2 garlic cloves
- 2ish cups cheese (I used parmesan, a smoked gouda, and some goat cheese)
- Salt and pepper
- 1/2 cup panko