Quick Stovetop Butternut Squash Mac & Cheese

Quick Stovetop Butternut Squash Mac & Cheese

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From: EatingWell Magazine, January/February 2018

Precut butternut squash in your grocery store's produce section makes this healthy mac and cheese recipe come together in a flash. For extra flavor, try smoked Gouda cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat elbow noodles
  • 2 cups diced peeled butternut squash ( ½-inch)
  • 1¾ cups reduced-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 2 teaspoons dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1⅓ cups shredded Gouda cheese
  • 2 ounces reduced-fat cream cheese
  • 2 teaspoons white-wine vinegar
  • ¼ cup sliced fresh chives

Preparation

  • Prep

  • Ready In

  1. Bring a large saucepan of water to a boil. Cook pasta and squash according to the package instructions. Drain.
  2. Whisk ¼ cup milk, flour, rosemary, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in gouda, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and squash into the sauce. Serve topped with chives.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 528 calories; 20 g fat(11 g sat); 8 g fiber; 66 g carbohydrates; 26 g protein; 90 mcg folate; 68 mg cholesterol; 9 g sugars; 0 g added sugars; 8,160 IU vitamin A; 17 mg vitamin C; 509 mg calcium; 4 mg iron; 746 mg sodium; 642 mg potassium
  • Nutrition Bonus: Vitamin A (163% daily value), Calcium (51% dv), Vitamin C (28% dv), Folate (22% dv), Iron (22% dv)
  • Carbohydrate Servings:

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