Butternut Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 375.7
- Total Fat: 19.5 g
- Cholesterol: 56.4 mg
- Sodium: 367.2 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 10.5 g
- Protein: 15.6 g
View full nutritional breakdown of Butternut Macaroni and Cheese calories by ingredient
Introduction
Ditch the boxed mac and cheese -- your kids will BEG for this macaroni! This recipe counts as a serving of vegetables, is loaded with fiber, and is a great source of over 15 vitamins and minerals, including 200% of your vitamin A! Ditch the boxed mac and cheese -- your kids will BEG for this macaroni! This recipe counts as a serving of vegetables, is loaded with fiber, and is a great source of over 15 vitamins and minerals, including 200% of your vitamin A!Number of Servings: 4
Ingredients
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3 cups butternut squash cubes**
2 cups dry elbow macaroni (I used Ronzoni Smart Taste)
2 tbsp. butter (you could cut it down to 1 if you wanted)
1/2 cup chicken broth
3/4 cup milk
1 tbsp. flour
1/4 cup cream cheese
3 oz. cheddar cheese, shredded
1 clove garlic, minced
1/8 tsp. nutmeg
1 tsp. seasoned salt
1 tsp. mustard
Pepper to taste
**I peeled and cubed a whole squash because I know I'll eat the rest later. If you don't want to go to the trouble or don't want half a leftover squash, buy organic squash chunks instead of a package of pre-cut "fresh," which tends to be slimy.
Directions
Get a big pot of water boiling and cook the macaroni while you get your sauce going.
Steam the squash in a steamer basket over a deep sauce pan or saucier for 15 minutes, or until it falls apart when pierced with a fork.
Drain the squash and return to the saucier. Add the butter, garlic, chicken broth, and cream cheese and mash until there are no big chunks of squash and the cheese is melted.
Whisk together the milk, mustard, seasonings, and flour and pour into to the squash mixture. Bring to a boil slowly until the sauce thickens.
Turn off the heat and add the cheese an ounce at a time, letting each bit melt before adding the next. Stir thoroughly and taste, adjusting seasonings to your liking.
Stir in the cooked noodles and serve with your family's favorite veggie!
Serving Size: Makes 4 , 1-1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Steam the squash in a steamer basket over a deep sauce pan or saucier for 15 minutes, or until it falls apart when pierced with a fork.
Drain the squash and return to the saucier. Add the butter, garlic, chicken broth, and cream cheese and mash until there are no big chunks of squash and the cheese is melted.
Whisk together the milk, mustard, seasonings, and flour and pour into to the squash mixture. Bring to a boil slowly until the sauce thickens.
Turn off the heat and add the cheese an ounce at a time, letting each bit melt before adding the next. Stir thoroughly and taste, adjusting seasonings to your liking.
Stir in the cooked noodles and serve with your family's favorite veggie!
Serving Size: Makes 4 , 1-1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Member Ratings For This Recipe
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