A package of frozen pureed winter squash adds sweetness and good nutrition--namely vitamin A, potassium and fiber--to this soup version of a family favorite, mac and cheese. It also lends its orange color to the soup, making it seem cheesier without actually adding more cheese. Feel free to swap in your favorite shape of medium-size pasta for the elbow macaroni. Using convenience items like the frozen squash means that this healthy kid-friendly dinner takes just 30 minutes to prep.

Annie Peterson
Source: EatingWell Magazine, September 2019

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook macaroni according to package directions. Drain and set aside.

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  • Meanwhile, melt butter in a large pot over medium heat. Add flour and mustard and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.

  • Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.

  • Combine Cheddar and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives, if desired.

Nutrition Facts

381 calories; protein 14.7g 29% DV; carbohydrates 24.8g 8% DV; dietary fiber 2.3g 9% DV; sugars 4.5g; fat 25.7g 40% DV; saturated fat 14.7g 73% DV; cholesterol 74.4mg 25% DV; vitamin a iu 7102.8IU 142% DV; vitamin c 0.7mg 1% DV; folate 38.2mcg 10% DV; calcium 266.4mg 27% DV; iron 1.3mg 7% DV; magnesium 44.5mg 16% DV; potassium 357mg 10% DV; sodium 478.5mg 19% DV.
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Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/17/2019
Alright. Read More
Rating: 5 stars
08/02/2019
so cheesy so good Read More
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