The more cheese the merrier in this baked macaroni recipe, which also features butternut squash and whole-grain pasta.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside.

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  • Coat the cut sides of the butternut squash with cooking spray; place squash halves, cut-sides down, on the prepared baking sheet. Roast for 40 to 45 minutes or until very tender and cooked through. Remove from oven; let stand until cool enough to handle. Scoop flesh from squash halves; discard skin. Using a potato masher, mash the squash; set aside.

  • Meanwhile, cook pasta according to package directions. Drain well.

  • In a medium saucepan, melt butter over medium heat. Whisk in our, salt and pepper until combined. Add milk, whisking until smooth. Cook and stir until thickened and bubbly. Add semisoft cheese; whisk until cheese is melted. Stir in mashed squash. Add cooked pasta; stir until coated.

  • Place half of the pasta mixture in the prepared baking dish. Evenly sprinkle half of the mozzarella and half of the Cheddar on top of the pasta. Arrange half of the Muenster over all. Repeat layers. Bake for about 25 minutes or until cheese is golden brown.

Nutrition Facts

263 calories; protein 12.5g 25% DV; carbohydrates 30.1g 10% DV; exchange other carbs 2; dietary fiber 4g 16% DV; sugars 3.8g; fat 10.8g 17% DV; saturated fat 6.1g 30% DV; cholesterol 29.5mg 10% DV; vitamin a iu 5471.8IU 109% DV; vitamin c 10mg 17% DV; folate 22.1mcg 6% DV; calcium 268.2mg 27% DV; iron 1.2mg 7% DV; magnesium 57.8mg 21% DV; potassium 254.8mg 7% DV; sodium 403.4mg 16% DV.