Sharp cheddar and pureed winter squash create a thick and creamy sauce for this easy stove top mac and cheese. Kid-friendly, adult approved!
Cool weather, short days and sleepless nights have me craving comfort food (read: carbs) like never before. Of course, I’m also well aware that nothing saps or drains your energy like loading up on sugar or white bread.
In an attempt to find a happy medium, I created this easy and nutritious Stovetop Mac and Cheese with Winter Squash. By using whole wheat pasta as the base, I am adding protein and fiber that will keep me from crashing an hour later. For even more vitamins and nutrients, Winter squash is pureed into the cheese sauce creating a thick and hearty texture that sticks to every shell.
This dish freezes really well and also keeps for several days making it an ideal option for a quick and healthy lunch throughout the week.
Your fork is waiting.
- Serves: 8
- Serving size: 2 cups
- Calories: 343
- Fat: 10.7 g
- Saturated fat: 4.8 g
- Unsaturated fat: 5.9 g
- Trans fat: 0
- Carbohydrates: 51.3 g
- Sugar: 2 g
- Sodium: 352 mg
- Fiber: 6.8 g
- Protein: 17.5 g
- Cholesterol: 28 mg
- 1 pound whole wheat shells
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups low fat milk
- 2 cups chicken broth – low sodium
- 1 tablespoon dry mustard
- 1 tablespoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 12 ounces cooked winter squash puree – thawed if frozen
- 1¾ cups shredded sharp cheddar cheese – low fat
- Cook pasta in salty water according to package instructions reducing the cook time by 1 minute to ensure al dente pasta; set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes whisking frequently.
- Pour in milk, broth, dry mustard, smoked paprika, salt and pepper. Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken.
- Stir in winter squash and shredded cheese. Mix until melted, about 2-3 minutes. Check for seasoning and adjust accordingly.
- Add reserved shells to the pot and stir until noodles are evenly coated.
- Serve immediately.
Want more delicious ideas for winter squash? Check out these tasty recipes we’ve put together for you for the Food Network’s Fall Fest!
Feed Me Phoebe: Baked Acorn Squash with Maple-Siracha Glaze
Jeanette’s Healthy Living: Thai Red Curry Chicken with Winter Squash
Big Girls, Small Kitchen: Provencal Chicken Stew with Butternut Squash & Chickpeas
Weelicious: Cinnamon Roast Butternut Squash
Elephants and the Coconut Trees: Creamy Squash Rigatoni
Blue Apron Blog: Acorn Squash Tempura Tacos
Taste With The Eyes: A Hearty Tomato Soup with Sausage and Spaghetti Squash
Devour: Winter Squash Macaroni and Cheese
Dishin & Dishes: Roasted Acorn Squash Crescents with Sage Pecan Pesto
Napa Farmhouse 1885: Roasted Pumpkin & Apple Slices with Maple Syrup
Red or Green: Butternut Squash Salad with Kale, Cranberries and Cayenne
Virtually Homemade: Spaghetti Squash Lasagna with Basil Walnut Pesto
Domesticate Me: Chipotle Pork Tenderloin and Butternut Squash Tacos
Daily*Dishin: Kahlua Baked Acorn Squash
FN Dish: Comforting Winter Squash Sides