Healthy macaroni and cheese
- Number of Servings: 4
Ingredients
4.0 serving Great Value Elbow Macaroni Noodles (1/2 c dry)1.0 tbsp Butter, unsalted1.0 small Onions, raw4.5 cup, cubes Butternut Squash4.0 cup (8 fl oz) Chicken Broth0.75 cup Great Value - Vitamin D Whole Milk1.0 tsp Salt0.66 cup Kraft Finely Shredded Sharp Cheddar Cheese2.0 sprigs Parsley
INSTRUCTIONS
Cook the macaroni according to package directions. Drain and set aside. Heat the butter in a large skillet over medium low heat. Cut the onion into thin rings and add to the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes
Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving ½ cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Serve with parsley, salt, and pepper to taste.
Serving Size: Makes 4 heaping 1 cup servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user BIGREDMOMMA119.
Serving Size: Makes 4 heaping 1 cup servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user BIGREDMOMMA119.
Nutritional Info Amount Per Serving
- Calories: 445.3
- Total Fat: 12.1 g
- Cholesterol: 34.9 mg
- Sodium: 1,694.0 mg
- Total Carbs: 70.5 g
- Dietary Fiber: 9.1 g
- Protein: 15.5 g
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