Joy Bauer Weight Loss

RecipeButternut Squash Mac and Cheese

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Nutrition Facts
Amount per Serving
  • Calories: 270
  • Protein: 16 g
  • Total Fat: 6 g
    • Saturated Fat: 3.5 g
    • Unsaturated Fat: 2.5 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 45 g
  • Dietary Fiber: 2 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 320 mg

Classic macaroni and cheese with the added goodness of butternut squash—the kids will love it and you’ll be happy knowing that they’re getting a veggie with one of their favorite meals.

For a Mac & Cheese Muffin you can eat with your hands, check out this recipe.

  • Prep time
  • Total Time
This recipe makes 9 servings
Ingredients:
  • 5 ounces reduced-fat sharp cheddar cheese (about 1½ cups pre-shredded)
  • 6 cups cubed butternut squash
  • ½ teaspoon kosher salt, divided
  • 1 box (14 ounces) whole-grain elbow macaroni
  • 1¼ cups fat-free or 1 percent milk
  • ½ teaspoon onion powder
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon paprika
  • Pinch ground black pepper
  • 1 to 3 drops hot sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon whipped butter (or trans-fat free buttery spread)
  • ¼ cup grated Parmesan
Preparation:

Preheat oven to 400˚.

If using block cheese, shred the cheese using the large side of a box grater. Set aside.

Mist a baking sheet with oil spray and add the butternut squash. Mist the tops of butternut squash with oil spray and sprinkle with ¼ teaspoon kosher salt. Place baking sheet in oven and roast for about 20 minutes, or until squash is cooked through. Allow to cool. Add cubes to a blender or food processor and puree. Set aside. Reduce oven temperature to 350˚.

While butternut squash bakes, prepare the pasta and cheese sauce: Bring a large pot of unsalted water to a boil. Add the macaroni and follow the directions on the package for al dente pasta (about 7 minutes). Drain and return to pot.

In a large saucepan, combine 1 cup of milk with onion powder, dry mustard, paprika, remaining ¼ teaspoon kosher salt, black pepper, and hot sauce. Place over medium heat, and cook until the mixture comes to a gentle simmer.

In a small bowl or cup, mix the cornstarch with remaining ¼ cup cold milk. Add the cornstarch mixture to the saucepan and stir to combine. Return sauce to a simmer and cook for 2 to 3 minutes, stirring occasionally. The mixture should thicken slightly.

Remove the saucepan from the heat and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain.

Add the butternut squash puree to the cheese sauce, stirring until combined, followed by the butter, once again, stirring until it’s fully incorporated.

Add the sauce to the cooked macaroni and stir until everything is evenly coated. Transfer to a 9- x 13-inch baking dish coated with oil spray. Sprinkle with Parmesan. Place under a preheated broiler for 4 to 7 minutes, or until the top is golden brown and crispy; check often to make sure the cheese does not burn.

Serving size: about 1 cup

Nutrition analysis courtesy of Genesis® R&D