Mini mac ’n’ cheese casseroles with winter squash
11
Points®
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)
Pureed butternut squash
½ cup(s), thawed if frozen
Reduced sodium chicken broth
¼ cup(s)
1% low fat milk
¼ cup(s)
Plain low fat Greek yogurt
2 Tbsp
Onion powder
½ tsp
Granulated garlic
1 pinch(es)
Dry mustard
1 pinch(es)
Kosher salt
½ tsp
Kosher salt
1 pinch(es)
Reduced fat cheddar cheese
½ cup(s), shredded, sharp variety
Panko breadcrumbs
¼ cup(s)
Grated Parmesan cheese
2 tsp
Fresh thyme
½ tsp, chopped