Nutrition per serving may change if servings are adjusted.
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
Bring a large saucepan of water to a boil. Cook pasta and squash according to the package instructions. Drain.
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.
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
Vitamin A (163% daily value), Calcium (51% dv), Vitamin C (28% dv), Folate (22% dv), Iron (22% dv)
I swapped out one cup of milk for one cup of veggie stock to lighten up a bit. I also divided this into 5 servings instead of 4 and used a smoked gouda. This was one of the best mac and cheese recipes that I've ever made! Loved it! I would only use one teaspoon of rosemary next time because it was a bit too floral for me.