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Nutrition Facts
Creamy Macaroni & Cheese
Amount per Serving
Calories
456
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Cholesterol
53
mg
18
%
Sodium
236
mg
10
%
Potassium
605
mg
17
%
Carbohydrates
58
g
19
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
24
g
48
%
Vitamin A
12542
IU
251
%
Vitamin C
24
mg
29
%
Calcium
536
mg
54
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy Macaroni & Cheese
Servings: 6
Ingredients
- 1 1/2 pounds butternut squash fresh or frozen (thawed if previously frozen)
- 12 ounces whole wheat macaroni
- 1/2 cup pasta water see directions below
- 6 ounces Gruyere cheese shredded
- 1 cup sharp cheddar cheese shredded
- 3/4 cup 2% milk or whole is fine
- 1/4 tsp black pepper
Instructions
- If using fresh squash, preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper.
- Cut squash in half lengthwise and remove seeds. Lay face down on pan and roast until tender, about 35-45 minutes. Cool and remove squash from skin.
- In a large kettle, cook pasta according to package directions, until almost tender. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
- Using the same kettle, add squash and mash it, as needed. Add reserved pasta water, cheeses, milk and pepper and mix until smooth.
- Add cooked pasta to the pot with squash mixture and gently stir until evenly distributed.
- Warm mixture on stovetop over medium heat until heated through.
