Winter Squash Mac and Cheese
Sharp cheddar and pureed winter squash create a thick and creamy sauce for this easy stove top mac and cheese. Kid-friendly, adult approved!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces cooked winter squash puree thawed if frozen
- 1 3/4 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.
Calories: 343kcal | Carbohydrates: 51.3g | Protein: 17.5g | Fat: 10.7g | Saturated Fat: 4.8g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 352mg | Fiber: 6.8g | Sugar: 2g