Healthy Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups Gogo quinoa macaroni 1 can Campbell Cheddar Cheese Soup2 cups Swanson Chicken Fat Free Chicken Broth Less Sodium 3/4 cup Milk, 2% 1 cup sharp cheddar cheese, Shredded (optional) 1.5 cup, chopped Onions, raw 2 cups cubed Butternut Squash 4 tsp prepared horseradish (or to taste) 1/2-1 cup Panko breadcrumbs 3 Tb Butter, melted Cayenne pepper (optional)
Cook the macaroni for 5 minutes. Drain and return to pot.
Cook the onion and squash in chicken broth (approx 2 cups) in a saucepan until fork tender. Drain and reserve 1/2 cup broth for sauce.
Transfer squash and onion and reserved broth to a blender. Add milk and horseradish (start with 3 tsp and add more to taste). Blend until smooth. Taste the sauce. If you like the flavor and consistency, it's done. If you feel it needs some more 'cheesy' flavor, return the sauce to the pan, heat to just below boiling and add the shredded cheddar 1/2 cup at a time up to 1 cup, until the desired flavor and consistency is reached.
Pour the sauce over the macaroni in the pot. Add salt and pepper to taste (a few grains of cayenne give it a nice kick!). Pour the mixture into a 3 quart baking dish. Top with bread crumbs. Drizzle with melted butter. Bake for 20 minutes or until heated through and bread crumbs are toasted.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BEANIESA.
Cook the onion and squash in chicken broth (approx 2 cups) in a saucepan until fork tender. Drain and reserve 1/2 cup broth for sauce.
Transfer squash and onion and reserved broth to a blender. Add milk and horseradish (start with 3 tsp and add more to taste). Blend until smooth. Taste the sauce. If you like the flavor and consistency, it's done. If you feel it needs some more 'cheesy' flavor, return the sauce to the pan, heat to just below boiling and add the shredded cheddar 1/2 cup at a time up to 1 cup, until the desired flavor and consistency is reached.
Pour the sauce over the macaroni in the pot. Add salt and pepper to taste (a few grains of cayenne give it a nice kick!). Pour the mixture into a 3 quart baking dish. Top with bread crumbs. Drizzle with melted butter. Bake for 20 minutes or until heated through and bread crumbs are toasted.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BEANIESA.
Nutritional Info Amount Per Serving
- Calories: 308.8
- Total Fat: 5.4 g
- Cholesterol: 11.8 mg
- Sodium: 251.8 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 4.7 g
- Protein: 9.7 g
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