Better Mac and Cheese
by Dawn Blatner, RD CSSD LDN
Servings: 4 (1 Cup Per Serving)
| Nutrition Facts |
| Serving Size 1 Cup |
| | | | |
| Amount per serving |
| Calories 300 | |
| % Daily Value* |
| Total Fat 6g | |
| | Saturated Fat 2.5g | |
| | Trans Fat 0g | |
| Cholesterol 10mg | |
| Sodium 290mg | |
| Total Carbohydrate 53g | |
| | Dietary Fiber 6g | |
| | Sugars 2g | |
| Protein 13g | |
| |
| Vitamin A | 15% |
| Vitamin C | 4% |
| Calcium | 15% |
| Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Who doesn't love comfort food like good old Mac 'n Cheese? This recipe has a surprise ingredient.
Ingredients
8 ounces whole grain macaroni noodles, uncooked
1 tablespoon trans-fat free butter spread
1 tablespoon whole wheat flour
10 ounce bag (2 cups) cubed frozen butternut squash, thawed
2 ounces (½ cup packed) reduced-fat cheddar cheese
Sea salt, to taste
Directions
- Boil noodles according to directions. Drain and reserve 2 cups pasta water.
- In pot over medium heat cook butter spread with flour for 1-2 minutes.
- Whisk in 1 cup pasta water.
- Add squash and cook/mash until smooth. (Note: Add more pasta water as needed for a smooth cheese-like consistency.)
- Add cheese and stir until melted.
- Fold in cooked noodles until combined and season with salt.
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