Three Cheese Butternut Squash Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 ounces whole wheat penne pasta1 tablespoon olive oil2 tablespoons unsalted butter1/2 medium onion, chopped2 teaspoons dried thyme3 tablespoons flour2 cups vegetable stock1 large butternut squash, roasted and pureed1 cup half and half1 3/4 cup fat free cheddar cheese, shredded1/4 cup part skim mozzarella, shredded1/2 cup Parmesan cheese, shredded and divided1/4 teaspoon nutmeg1 tablespoon freshly ground black pepper1 package frozen chopped spinach1/2 cup Panko breadcrumbs
Preheat oven to 375 degrees.
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and onion into the pot. Cook the onion in butter and oil 3 to 5 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses, except for 1/4 cup Parmesan, with salt, nutmeg and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with cheese sauce. Put mixture into 9x13-inch pan that has been sprayed with cooking spray.
Mix remaining Parmesan with Panko and sprinkle over top of pasta mixture.
Bake in oven for 15 minutes or until cheese is bubbling and topping is golden.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHANZLIKWILCOX.
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and onion into the pot. Cook the onion in butter and oil 3 to 5 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses, except for 1/4 cup Parmesan, with salt, nutmeg and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with cheese sauce. Put mixture into 9x13-inch pan that has been sprayed with cooking spray.
Mix remaining Parmesan with Panko and sprinkle over top of pasta mixture.
Bake in oven for 15 minutes or until cheese is bubbling and topping is golden.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHANZLIKWILCOX.
Nutritional Info Amount Per Serving
- Calories: 320.0
- Total Fat: 11.7 g
- Cholesterol: 30.6 mg
- Sodium: 481.4 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 6.0 g
- Protein: 18.5 g
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