One-Pot Butternut Squash Mac and Cheese
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.
1% low-fat milk
10 oz, elbow variety
8 fl oz
Cooked frozen mashed butternut squash
10 oz, pureed variety, thawed
50% reduced fat sharp cheddar cheese
4 oz, shredded
1 tbsp(s), chopped, for garnish
- 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).
- 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.
- Remove from heat; add cheese, a handful at a time, stirring until fully melted before adding more. Serve garnished with chives.
- Serving size: 1 cup
SERVING SIZE (1 cup ) 260 Cal, 3 g Total Fat, 1 g Sat Fat, 612 mg Sod, 44 g Total Carb, 6 g Sugar, 0 g Added Sugar, 3 g Fib, 14 g Prot.