Macaroni & Cheese
- 2 cups noodles go with gluten-free or whole grain
- 1 1/4 cups shredded aged cheddar cheese
- 1/4 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 16-oz. container Greek yogurt or homemade Greek yogurt
- 2 cups pureed butternut squash
- Cook noodles according to package directions, drain and put back in the pot.
- Add all the other ingredients, reserving half the cheese, stirring together.
- Transfer to a casserole dish, cover with remaining cheese and bake until bubbly.
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