Mac and cheese, but make it healthy(ish). Our Butternut Squash Mac and Cheese made with Lifeway Kefir blends butternut squash with macaroni to make a classic comfort food a little more nourishing. Just one cup of this colorful squash adds in close to 300% of your daily recommended value of vitamin C, plus prebiotic fiber, vitamin A, potassium, and B vitamins. The protein in Lifeway Kefir and the calcium and vitamin D make this duo a power-packed pasta dish everyone will love.
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for better gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health.
Specifically, kefir has been shown to help diversify the microbiome, support the digestive system, reduce inflammation, support healthier blood sugar levels, and improve satiety since the bioavailable protein it contains triggers the release of GLP-1. Lifeway Kefir also contains a variety of nutrients that are vital for healthy bones and overall health, including vitamins D3, K, and B12 along with calcium and potassium. Along with our kefir, we also offer our creamy Lifeway Farmer Cheese, a high protein cheese made with live and active cultures to support a healthy microbiome that’s easy to spread and contains no added salt or sugar.
Prep Time: 30 mins Servings: 6Ingredients
- 8 ounces medium pasta shells
- 6 slices bacon, diced
- 2 tbsp. Unsalted Kefir Butter
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons finely chopped sage
- 1 1/4 cups half and half
- 1 cup Organic Whole Milk Plain Kefir
- 1 (15-ounce) can butternut squash puree
- 1 teaspoon Dijon mustard
- 3 cups shredded extra-sharp cheddar cheese
- salt and black pepper, to taste
- 2 tablespoons chopped fresh chives
Directions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
- Whisk in flour and sage until lightly browned, about 1 minute.
- Gradually whisk in half and half, whole milk kefir, butternut squash, and mustard. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
- Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with bacon and chives, if desired.
