Creamy Mac & Cheese with Butternut Squash
Twist-up a classic with this amazingly tasty and surprisingly healthy Mac & Cheese with Butternut Squash recipe!
Servings: 6 people
Calories: 417kcal
Ingredients
- 10 ounces whole-grain elbow noodles dry, about 2 1/2 cups
- 3 to 4 pounds butternut squash peeled, seeded, and cubed
- 1 cup cheddar cheese reduced-fat, shredded
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon ground nutmeg or freshly grated
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper or white, ground
- 1/4 cup parsley coarsely chopped, for optional garnish
Instructions
- Boil noodles according to package directions and drain.
- Preheat oven to 350 degrees. Lightly grease an 8" x 8" baking pan. Add squash to cold, salted water in a pot and bring to a boil. Allow to boil for about 20 minutes, until fork-tender. Drain, reserving about 1/2 cup of the boiling liquid.
- Add half the squash and half of the reserved boiling water to a blender. Puree until smooth and creamy. Pour into a bowl. Repeat with remaining half of the squash and the water.
- Mix elbow noodles with squash and olive oil. Sprinkle in cheese, salt, nutmeg, and pepper. Mix well. Pour mixture into prepared baking pan and cover well with foil. Bake for about 20 minutes, remove foil and bake for an additional 5 to 10 minutes, until cooked through.
- Enjoy!
Nutrition
Calories: 417kcal | Carbohydrates: 65g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 239mg | Fiber: 7g | Sugar: 7g |
| SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14