One-pot butternut squash mac and cheese
8
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
Who doesn’t love a main dish that only dirties one pot? This mac and cheese is super-creamy and super-rich, and gives you a nice dose of vegetables.
Ingrédients
1% low fat milk
2 cup(s)
Uncooked macaroni
10 oz, elbow variety
Table salt
1 tsp(s)
Dijon mustard
1 tsp(s)
Onion powder
¼ tsp(s)
Ground nutmeg
1 pinch(es)
Water
8 fl oz
Cooked frozen mashed butternut squash
10 oz, pureed variety, thawed
Reduced-fat cheddar cheese
4 oz, shredded
Chives
1 tbsp(s), chopped, for garnish
Instructions
1
In a large Dutch oven or soup pot, combine milk, macaroni, salt, mustard, onion powder, nutmeg and water. Cook over medium-high heat, stirring constantly, until small bubbles begin to form around edges, about 3 minutes; reduce heat to medium-low (do not let mixture boil).
2
Continue to cook, stirring frequently, until pasta is almost tender and liquid is the consistency of sauce, about 14 minutes total time. Stir in squash; cook, stirring, 1 minute more.
3
Remove from heat; add cheese, a handful at a time, stirring until fully melted before adding more. Serve garnished with chives.
4
Serving size: 1 cup
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