Name: Four-Cheese Macaroni and Cheese
Prep time: 30 min
Total time: 95 min
Ingredients: Nonstick cooking spray; 1 pound butternut squash, halved and seeded; 8 ounces dried whole-grain elbow macaroni; 4 teaspoons butter; 2 tablespoons all-purpose flour; 0.5 teaspoon salt; 0.125 teaspoon ground white pepper; 1 cup nonfat milk; 2 tablespoons semisoft cheese with garlic and herbs; 0.75 cup shredded part-skim mozzarella cheese (3 ounces); 0.75 cup shredded reduced-fat sharp Cheddar cheese (3 ounces); 2 ounces Muenster cheese, very thinly sliced

Four-Cheese Macaroni and Cheese

5.0

(1)

1 Review

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

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

30 mins

Additional Time:

1 hr 5 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Low-Calorie Egg Free Vegetarian Nut-Free Soy-Free Healthy Pregnancy

Jump to Nutrition Facts

Ingredients

Nonstick cooking spray
1 pound butternut squash, halved and seeded
8 ounces dried whole-grain elbow macaroni
4 teaspoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon ground white pepper
1 cup nonfat milk
2 tablespoons semisoft cheese with garlic and herbs
¾ cup shredded part-skim mozzarella cheese (3 ounces)
¾ cup shredded reduced-fat sharp Cheddar cheese (3 ounces)
2 ounces Muenster cheese, very thinly sliced

Directions

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.
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 (per serving)

263	Calories
11g	Fat
30g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 3/4 cup
Calories 263
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 13g	25%
Total Fat 11g	14%
Saturated Fat 6g	31%
Cholesterol 30mg	10%
Vitamin A 5472IU	109%
Vitamin C 10mg	11%
Folate 22mcg	6%
Sodium 403mg	18%
Calcium 268mg	21%
Iron 1mg	7%
Magnesium 58mg	14%
Potassium 255mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.