Butternut Squash Mac and Cheese
SERVINGS 10
Ingredients
- 1 lb. whole-wheat macaroni dry
- 1 tsp. olive oil
- 1 onion medium, chopped
- 2 bell pepper medium, chopped
- 3 cups butternut squash cubed
- 1¾ cups chicken broth
- 1 cup Milk low-fat
- 2 Tbsp. Greek yogurt low-fat
- 1 cup Gruyere shredded, or Swiss cheese
- 1 cup cheddar cheese shredded
- Sea salt to taste; optional
- Nonstick cooking spray
- parsley Finely chopped, fresh, for garnish; optional
- black pepper optional
Instructions
- Preheat oven to 375° F.
- Cook macaroni according to package directions. Drain and set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
- Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
- Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
- Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
- Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
- Garnish with parsley if desired.
Notes
Container Equivalents
½ Green 2 Yellow 1 Blue
2B Mindset Plate It!
An FFC as part of lunch.