Creamy Light mac n cheese
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 428.2
- Total Fat: 12.0 g
- Cholesterol: 46.1 mg
- Sodium: 693.9 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 6.9 g
- Protein: 26.7 g
View full nutritional breakdown of Creamy Light mac n cheese calories by ingredient
Introduction
from cooking light - without the gourmet cheese, the color makes you think it's more cheesy, but the butternut is great from cooking light - without the gourmet cheese, the color makes you think it's more cheesy, but the butternut is greatNumber of Servings: 20
Ingredients
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Pasta, Ronzoni Garden Delight Penne Rigate 2 boxes
*Barilla Plus Penne, 1 box
Butternut Squash, 10 cups, cubes
swanson low sodium 100% fat free chicken broth, 1 can
Kroger vegetable broth, 2 cans
Milk, nonfat, 4.5 cups
Garlic, 6 cloves, minced
Pepper, black, 1.5 tsp
Kroger plain greek yogurt, .5 serving
Kroger 2% sharp cheese, 5 cups
1 Cup Cheese (shredded), 4-cheese Mexican Style Blend,
western family parmesan cheese, 6 tbsp
*Progresso Bread Crumbs - Italian Style, 0.25 cup
Members Mark chicken breast in water, 1 can, drained
1 can Kroger canned Chicken in water, drained
Directions
Pre-heat oven to 375. Combine squash, broth, milk and garlic in a large pot, bring to boil over medium high heat. Reduce heat and simmer until squash is tender when pierced with a fork - about 25 minutes. Remove from heat. Meanwhile, cook noodles according to package directions without salt or fat.
Place squash mixture in a blender. Add pepper and greek yogurt. Blend, making sure to leave vent for heat from mixture. Blend till smooth. place blended mixture back in large pot. Stir in sharp cheese until combined. Add chicken and drained pasta. Stir. Spread evenly in a sprayed 9x13 pan and a 9x9 or 8x8 pan. Sprinkle with parmesan, pepper, bread crumbs and cheese. Bake for 25 minutes or until bubbly. It will overflow, so you might want to put a cookie sheet under it. Serve with salad or veggie of choice.
Serving Size: makes about 20- 24 servings
Number of Servings: 20
Recipe submitted by SparkPeople user SPAZWRITER.
Place squash mixture in a blender. Add pepper and greek yogurt. Blend, making sure to leave vent for heat from mixture. Blend till smooth. place blended mixture back in large pot. Stir in sharp cheese until combined. Add chicken and drained pasta. Stir. Spread evenly in a sprayed 9x13 pan and a 9x9 or 8x8 pan. Sprinkle with parmesan, pepper, bread crumbs and cheese. Bake for 25 minutes or until bubbly. It will overflow, so you might want to put a cookie sheet under it. Serve with salad or veggie of choice.
Serving Size: makes about 20- 24 servings
Number of Servings: 20
Recipe submitted by SparkPeople user SPAZWRITER.