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Photo of Mini mac ’n’ cheese casseroles with winter squash by WW

Mini mac ’n’ cheese casseroles with winter squash

11
Points® value
Total Time
1 hr
Prep
15 min
Cook
40 min
Serves
2
Difficulty
Easy
Want to make this recipe for four? You can double all the ingredients and use a medium saucepan to make the cheese sauce. You can even bake it family-style in a 1-quart gratin dish if you like; just increase the cooking time as necessary so that top is browned and bubbly and the macaroni is hot.

Ingredients

Cooking spray

4 spray(s)

Uncooked elbow macaroni

⅔ cup(s)

Butternut squash

½ cup(s), pureed, thawed if frozen

Reduced-sodium chicken broth

¼ cup(s)

1% low fat milk

¼ cup(s)

Plain lowfat Greek yogurt

2 tbsp(s)

Onion powder

½ tsp(s)

Granulated garlic

⅛ tsp(s)

Dry mustard

⅛ tsp(s)

Kosher salt

½ tsp(s)

Kosher salt

⅛ tsp(s)

Reduced-fat cheddar cheese

½ cup(s), shredded, sharp variety

Panko breadcrumbs

¼ cup(s)

Grated Parmesan cheese

2 tsp(s)

Fresh thyme

½ tsp(s), chopped

Instructions

  1. Preheat oven to 375°F. Spray 2 (10-oz) ramekins or baking dishes with nonstick spray.
  2. Cook macaroni according to package directions. Drain and keep warm.
  3. In small saucepan, whisk together squash, broth, milk, yogurt, onion powder, granulated garlic, dry mustard, and 1⁄2 tsp salt. Set over medium heat and cook, stirring frequently, until bubbly, about 5 minutes. Stir in cheddar, stirring until smooth. Add macaroni and stir to coat.
  4. Divide macaroni mixture evenly between ramekins. In cup, combine breadcrumbs, Parmesan, thyme, and remaining large pinch of salt. Sprinkle over macaroni. Spray tops lightly with cooking spray. Bake until tops are lightly browned, about 12 minutes. Let cool 5 minutes before serving.
  5. Serving size: 1 ramekin

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