Butternut Squash Mac and Cheese
Servings: 6
Ingredients
- 2 cups low-fat (1%) milk
- 10 oz elbow macaroni uncooked
- 1 tsp salt
- 1 tsp dijon mustard
- 1/4 tsp onion powder
- 1 pinch ground nutmeg
- 8 fl oz water
- 10 oz cooked frozen mashed butternut squash puréed variety, thawed
- 4 oz 50% reduced fat sharp cheddar cheese shredded
- 1 tbsp chives chopped, for garnish
Instructions
- In a large Dutch oven or soup pot, combine milk, macaroni, salt, mustard, onion powder, nutmeg, and water. Cook over medium-high heat, stirring constantly, until small bubbles begin to form around edges, about 3 minutes; reduce heat to medium-low (do not let mixture boil).
- Continue to cook, stirring frequently, until pasta is almost tender and liquid is the consistency of sauce, about 14 minutes total time. Stir in squash; cook, stirring, 1 minute more.
- Remove from heat; add cheese, a handful at a time, stirring until fully melted before adding more. Serve garnished with chives.
- Service size: 1 cup